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Entries in Mexican (2)


Enchilada Casserole

The original name for this recipe, when I found it in Healthy Cooking Magazine, was Enchilada Casser-ole!, but I could not by any means bring myself to call it that (except when teasing Jon with it). I made the usual changes, including nearly doubling the cheese (did someone say healthy? Oops), and the final product was a hit around here.

Enchilada Casserole


  ● 1 lb. lean ground beef (90% lean)
  ● 1 large onion, chopped
  ● 2 cups fresh salsa
  ● 15 ounces black beans, rinsed and drained
  ● 2 tbsp. reduced-sodium taco seasoning (I make my own)
  ● 1/4 tsp. ground cumin
  ● ~4 flour tortillas (8 inches)
  ● 3/4 cup reduced-fat sour cream
  ● 1-2 cups (4-8 ounces) shredded reduced-fat Mexican cheese blend
  ● 1 cup shredded lettuce
  ● 1 medium tomato, chopped
  ● 1/4 cup minced fresh cilantro


In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa, beans, taco seasoning and cumin. Place two tortillas in a 2-qt. baking dish. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Nutrition Facts (for the smaller amount of cheese, that is): 1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein.

I've come to the conclusion that Mexican food is not photogenic. This is the best I could do.


Two-bean tamale pie

This is a Better Homes and Gardens recipe, with a few alterations, of course. It's quick, easy, and pretty flavorful as well. It's also a nutritious vegetarian dish, thanks to the beans. Leave out the cheese or switch to soy and it can even be vegan, but you'll probably never get me to give up my cheese!

Two-Bean Tamale Pie

Yield: 6 servings
Prep Time: 25 minutes            

  ● 1 sweet pepper, chopped
  ● 1/2  onion, chopped
  ● 2  cloves garlic, minced
  ● 1  tbsp. cooking oil
  ● 3 cups each black beans and pinto beans, rehydrated, cooked, and slightly mashed
  ● 1 cup vegetable juice
  ● 1/2  tsp. chili powder
  ● 1  tsp. ground cumin
  ● 1  8-1/2- ounce package corn muffin mix
  ● 3/4-1  cup shredded cheddar cheese

1. In a skillet cook sweet pepper, onion, and garlic in hot oil over medium heat until tender. Stir in  beans, juice, and spices and heat through. transfer to a 2-quart baking dish.
2. Prepare corn muffin mix according to package directions. Add cheese and stir until combined. Spread cornbread mixture evenly over top of bean mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden.