healthy mexican recipe

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

Mexican Casserole

cooked brown rice (or quinoa

olive oil

onion

green bell pepper (chopped)

red bell pepper (chopped)

beef chicken

chili powder

cumin

salt

black pepper

cayenne pepper

garlic (about 2 teaspoons)

Greek yogurt

reduced fat refried black beans (15 ounces)

cheddar cheese (divided)

mozzarella cheese (divided)

10-ounce tomatoes with green chiles (such as Rotel)

cilantro (for serving)

green onions (for serving)

Cook

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

Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.

Saute

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.

Brown

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.

Stir

Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.

Assemble

Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.

Sprinkle

Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.

Scatter

Scatter the tomatoes with green chilis over the top.

Spread

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

Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.

Broil

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.

Serve

Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

https://content.jwplatform.com/videos/pTygOtli.mp4

Get all five of your 5-a-day in this mildly spiced, healthy pasta dish. It's rich in iron, fibre and vitamin C as well as being low-fat and low-calorie.

Tomato penne with avocado

wholemeal penne

tsp rapeseed oil

sliced,

orange

garlic cloves, grated

tsp mild chilli powder

tsp coriander

cumin seeds

can chopped tomatoes

can sweetcorn in water

vegetable bouillon powder

avocado, stoned and chopped

lime, zest and juice

chopped,

Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.

Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.

Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.

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Mexican Casserole

Tomato penne with avocado

Top 2 healthy mexican recipe recipes from across the web

The most viewed healthy mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Casserole

Tomato penne with avocado

The most viewed healthy mexican recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine