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Mexican Casserole

Ditch your old nachos for this healthier option.

Per Serving: 345 calories, 11 g fat, 22 g protein, 37 g carbohydrates, 6 g fiber, 56 mg cholesterol, 735 mg sodium
Yield: Serves 6



  1. In a nonstick skillet coated with nonstick spray, cook first 3 ingredients in a large skillet over medium-high heat until meat is browned, stirring until it crumbles
  2. Drain and return to skillet
  3. Stir in rice and next 4 ingredients
  4. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Then, stir in cilantro.
  5. Spoon mixture into a 2-quart baking dish coated with cooking spray
  6. If making ahead, cover and refrigerate up to 1 day. If baking immediately, bake uncovered in a 350 F oven 20 minutes or until bubbly. (Increase cooking time to 30 minutes if baking from refrigerated state.)
  7. Sprinkle with cheese and bake 5 minutes until cheese melts.

Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for