Mexican Casserole
Ingredients
- 1 (12-oz) pkg frozen veggie crumbles (see Note)
- ⅓ cup water
- 2 cups frozen corn kernels
- 2 red bell peppers, chopped
- 1 red onion, chopped
- 12 corn tortillas, cut into strips and divided
- 2 cups shredded Mexican-blend cheese, divided
- 1 cup red enchilada sauce
- 2 avocados, chopped
- ½ cup chopped fresh cilantro (optional)
Instructions
- Preheat broiler. Coat a 13- x 9-inch baking dish with cooking spray.
- Cook crumbles and water, covered, in a large skillet over medium-high heat 4 minutes. Reduce heat to medium, and cook, covered, 4 minutes, stirring occasionally.
- Meanwhile, cook corn, bell peppers, and onion in a large skillet coated with cooking spray over medium-high heat 8 minutes or until tender, adding water as needed to prevent sticking. Add crumbles to skillet, stirring to blend.
- Place half of tortilla strips in prepared dish. Layer with half of crumbles mixture, 1 cup cheese, remaining half of tortilla strips, remaining crumbles, enchilada sauce, and 1 cup cheese.
- Broil 2 to 3 minutes or until browned. Top with avocados and, if desired, cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
484
|
484
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 27 | 27 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 719 | 719 |
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