Low Fat Mexican Casserole Recipes

Skinny Mexican Casserole Damn Delicious

WEBDec 23, 2014 · Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Heat olive oil in a large skillet over medium …

Rating: 4.9/5(12)

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Mexican Casserole {The Best Healthy Mexican …

WEBAug 19, 2020 · Instant brown rice also works in a pinch). Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) …

Rating: 5/5(50)
1. 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).
2. Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
3. 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.
4. 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.

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Healthy Mexican Casserole Lauren Kelly Nutrition

WEBMar 18, 2022 · Instructions. Preheat oven to 350 degrees. Put ground turkey in large sauce pan with oil and cook until no longer pink. Add …

1. Preheat oven to 350 degrees. Put turkey in large sauce pan with oil and cook until no longer pink.
2. Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilis, corn and mix it all together in sauce pan.
3. Place in a 9 x 13 casserole dish and add 1/4 cup of reduced fat mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.
4. For my kids, I crumble whole grain tortillas on top.

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Healthy Mexican Casserole iFoodReal.com

WEBSep 22, 2020 · Store: Refrigerate leftovers in an airtight container for up to 3 days. Freeze: For up to 3 months. Make ahead: Assemble and cool casserole. Then wrap tightly with …

1. Prep: Preheat oven to 375 degrees F and spray large 9 by 13 baking dish with cooking spray. Set aside.
2. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat.
3. Cook veggies: Add onion and garlic, saute for 3 minutes, stirring occasionally.
4. Add bell pepper and mushrooms; saute for another 4 minutes, stirring occasionally. Transfer to a large bowl and return skillet to the stove.

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