COOKING LIGHT MEXICAN RECIPES RECIPES

Name: Light Mexican Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound extra-lean ground beef (95% lean); 1 medium onion, chopped; 1 medium green pepper, chopped; 3/4 cup water; 1 tablespoon all-purpose flour; 1 tablespoon hot chili powder; 1 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon salt; 1 can (16 ounces) refried beans; 1/2 cup salsa; 4 whole wheat tortillas (8 inches); 1 cup frozen corn; 3/4 cup shredded sharp cheddar cheese; Shredded lettuce and chopped tomatoes, optional

LIGHT MEXICAN CASSEROLE RECIPE: HOW TO MAKE IT

Light Mexican Casserole Recipe: How to Make It image

A must-try dinner: Here's a healthy layered casserole using whole wheat tortillas, lean beef and more veggies than traditional recipes. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 pound extra-lean ground beef (95% lean)
1 medium onion, chopped
1 medium green pepper, chopped
3/4 cup water
1 tablespoon all-purpose flour
1 tablespoon hot chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
4 whole wheat tortillas (8 inches)
1 cup frozen corn
3/4 cup shredded sharp cheddar cheese
Shredded lettuce and chopped tomatoes, optional

Steps:

In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In a small bowl, combine beans and salsa. Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the beef mixture, bean mixture and corn; repeat layers. Top with cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before cutting. Serve with lettuce and tomatoes if desired.

Nutrition Facts : Calories 367 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 39g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

HEALTHY MEXICAN CORN SALAD ESQUITES RECIPE | COOKING LIGHT

Healthy Mexican Corn Salad Esquites Recipe | Cooking Light image

Mexican street corn morphs into an epic salad in this dish. Beautiful to behold, this salad shines thanks to the combination of colors and textures—crisp golden corn, juicy cherry tomatoes, peppery radishes, and creamy nuggets of cheese. This potluck-perfect side is easy to make ahead of time, and it gets even more flavorful when it sits overnight. Simply wait to stir in the cilantro until just before serving for the prettiest presentation.

Provided by Pam Lolley

Yield Serves 8 (serving size: about 3/4 cup)

Number Of Ingredients 10

Ingredients

1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice (from 2 limes)
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons olive oil
4 cups fresh corn kernels (from 6 ears)
1/2 cup chopped scallions
1 pint multicolored cherry tomatoes, halved
1 cup thinly sliced radishes
1 1/2 ounces crumbled Cotija cheese (1/3 cup)

Steps:

Whisk together chopped fresh cilantro, fresh lime juice (from 2 limes), kosher salt, and pepper; gradually whisk in olive oil. Stir together fresh corn kernels (from 6 ears); chopped scallions; multicolored cherry tomatoes, halved; and thinly sliced radishes. Gently stir dressing into corn mixture. Sprinkle top with crumbled Cotija cheese (1/3 cup).

Nutrition Facts : Calories 140, CarbohydrateContent 17 g, FatContent 8 g, FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 342 mg, SugarContent 6 g, UnsaturatedFatContent 5 g

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