Best 3 Light Mexican Casserole Recipes

Indulge in the vibrant flavors of Mexico with our light and delectable Mexican casserole, a symphony of fresh ingredients harmoniously combined to tantalize your taste buds. This wholesome dish boasts lean ground turkey, tender zucchini, and a medley of colorful bell peppers, all enveloped in a savory tomato sauce infused with a chorus of zesty Mexican spices. Accompanying this main course, we present a delightful selection of complementary recipes to elevate your dining experience. Dive into the creamy depths of our avocado crema, where ripe avocados blend seamlessly with tangy lime juice and a hint of cilantro, creating a refreshing and flavorful topping. For a touch of heat and smokiness, explore our zesty salsa roja, a vibrant blend of fire-roasted tomatoes, zesty peppers, and a symphony of herbs. And to satisfy your sweet cravings, embrace our luscious tres leches cake, a moist and airy sponge cake soaked in a trio of creamy milks, offering a sweet ending to your Mexican culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

EASY MEXICAN CASSEROLE

Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

MEXICAN CASSEROLE

Mexican Casserole image

Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 45m

Number Of Ingredients 19

Ingredients

2 cups cooked brown rice (or quinoa or other grain of choice-about 2/3 cup uncooked)
1 tablespoon olive oil
1 yellow onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 pound lean ground beef (or swap ground chicken or ground turkey)
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cloves minced garlic (about 2 teaspoons)
1 cup plain nonfat Greek yogurt
1 can reduced fat refried black beans (15 ounces)
3/4 cup freshly grated sharp cheddar cheese (divided)
3/4 cup freshly grated mozzarella cheese (divided)
1 10-ounce tomatoes with green chiles (such as Rotel)
Fresh cilantro (for serving)
Chopped green onions (for serving)

Steps:

Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
Scatter the tomatoes with green chilis over the top.
Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g

SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE

Super Tasty Lite Mexican Chicken Casserole image

This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!

Provided by SueChef

Categories Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup reduced-sodium fat-free chicken broth
2 (4 1/2 ounce) cans canned diced green chiles, divided
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded monterey jack cheese
1/4 cup tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
1/4 cup shredded extra-sharp reduced-fat cheddar cheese
1 ounce tortilla chips, crushed
cooking spray

Steps:

Preheat oven to 350 degrees.
Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.

Tips:

Choose lean ground beef: This will help reduce the fat and calories in your casserole.
Use a variety of vegetables: This will add flavor, nutrients, and color to your dish.
Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
Use low-sodium ingredients: This will help keep your casserole healthy.
Top with a dollop of Greek yogurt or sour cream: This will add a creamy, tangy flavor to your casserole.

Conclusion:

This light Mexican casserole is a delicious and healthy meal that is perfect for busy weeknights. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make this casserole even healthier and more delicious. So next time you are looking for a quick and easy meal, give this light Mexican casserole a try. You won't be disappointed!