This 30 Minute Healthy Mexican Casserole is full of fresh veggies, lean ground chicken (or turkey), beans and just a bit of cheese to make it irresistible!
When that craving for mexican food hits ya but your waistline is saying no no no! We are here to say yes yes yes! Clocking in at only 230 calories for a huge serving you are will love this delicious and filling meal!
This recipe was inspired by one of my childhood favorites Easy Taco Pie. But sometimes we need to lighten up!
HOW TO MAKE HEALTHY MEXICAN CASSEROLE
1.) Layer quartered flour tortillas on bottom of 9 x 9 pan.
2.) Spread refried beans on top.
3.) Top with cooked veggies and lean ground chicken (or turkey).
4.) Pour on the enchilada sauce.
Sprinkle with a bit of cheese and in the oven it goes!
15-20 minutes in the oven and you get a super big flavored casserole that won’t break the calorie bank!
I love to serve the leftovers over crisp cold lettuce. ..instant taco salad for my lunch!
Even better? We got a video to help you make this with ease- check it out here!
More Easy and Healthy Mexican inspired recipes? Here are a few of our faves!
Lazy Day Chicken Enchilada Casserole – Easy on the cook recipe with those big Mexican flavors you crave!
Mexican for breakfast! Mexican Breakfast Casserole! This overnight casserole is fabulous!
Or these popular Mexican Chicken Fajitas! Everything onto a sheet pan, bake and done!
To Healthy and Easy Meals with tons of Flavor…Mexican style!
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Healthy Mexican Casserole
- 1 pound ground chicken or turkey we really love ground chicken if you can find it
- 2 teaspoons olive oil
- 1 small poblano pepper, seeded and chopped
- 1 small red pepper, chopped
- 1/2 cup onion, chopped
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 4 8 inch flour tortillas cut into quarters
- 1 16 ounce can fat free refried beans
- 1/4 teaspoon ground pepper
- 1 10 ounce can enchilada sauce we used mild to make it family friendly
- 1/2 cup corn fresh, frozen or canned
- 1/2 cup black beans drained and rinsed
- 1/2 cup grated cheese
- Preheat oven to 375 degrees. In large skillet heat olive oil. Brown ground chicken, breaking up into small pieces as you go along. Drain any excess liquid.
- Add chopped peppers and onions to browed chicken and cook until softened but not overly cooked. About 5 minutes. Add corn, black beans and spices. Heat through.
- Spray a 9 x 9 inch baking pan with non stick spray. Line bottom of pan with quartered tortillas.
- Put the refried beans in a small bowl and heat in the microwave for 30 seconds. Stir to soften. Spread on top of tortillas.
- Add cooked meat and veggies on top of refried beans. Pour enchilada sauce over the top.
- Sprinkle with cheese and bake for 15-20 minutes until hot in the middle and bubbling around the edges.
- Serve with fresh avocado and sour cream.
7 WW Freestyle points.
Use ground chicken or turkey.
Serve with fresh avocado and sour cream.
Leftovers go great over fresh crisp lettuce for a taco salad!
I’ve been looking for heart healthy recipes and this was wonderful, I used ground chicken, and didn’t change anything. We loved it.. thanks for the recipe!
Rich Ford says
This is a fantastic recipe – and extremely simple to make. I served it tonight and it was a complete hit!. My oven runs ‘cooler’ than reading – so I had to turn my oven up. Other than that, I did modify it slightly. I added Rotel Tomato and chilies as well as some taco seasoning.
When we served it, we garnished it with diced lettuce; avocado and tortilla strips. – the added crunch really set it off.
Thanks for sharing the recipe! Keep up the great work
Kathi & Rachel says
Hi Rich – Glad you liked the recipe, thanks for the nice note! Knowing the true temp of your oven makes for a good home chef! So many don’t realize that few ovens really run at temp and in fact can vary as much as 50 degrees!
Patricia H. says
Made this yesterday. My whole family loved it and they never like the same food! I used pulled chicken ’cause that’s what I had. I think the refried beans make the difference, and they didn’t even realize they were in it.
Kathi & Rachel says
So glad you and your family liked it! Thank you for the nice note!
Erin Barach says
We tried it with lean ground beef and no black beans. Added a jalapeño for spice. Messy and delicious.
Kathi & Rachel says
It is a bit messy isn’t it! Not dry thats for sure. So glad you liked it!
Can this be made gluten free?
Kathi & Rachel says
You can sub the flour tortilla for corn.
Peggy Diederich says
OMG…This is tasty and easy to make. You won’t be sorry to try this one!
I added rice to the ground chicken to make it more filling. It was good.
Cheshire B says
How much rice and do you cook it before hand
There is no rice in this recipe. If you want to add some then I would cook it before hand. 1 cup cooked should be adequate.
I want to make this in a 9×13 portion because I have a big family. Usually in a recipe like this I would leave the meat portion the same but double the veggies. I was thinking of only doubling the fresh veggies, not the refried beans, meat or tortillas. The way you prepare it the results seem on the wet side, do you think it would be too dry if I only did the 10oz enchilada sauce or should I go bigger? Thanks for the help!
Hi Sara – I don’t find this on the wet side at all so I’d probably increase the enchilada sauce by 5 ounces. Keep in mind I have not tried it! Hope you love it!
Reg Burroughs says
Fast , easy and great flavor. Better and easier weeknight meal than meatloaf! Made in 8 x 12” pan instead of 9×9. Used Sargento four Mexican cheese for topping. (Missing from ingredient list) Has to be the easiest most tasty dish we’ve ever made! Did I say easy? Omg… just try it. Yum!!! ????
Wow thank you for the rave review Reg! Truly appreciate all the xoxoxo’s!
Add roasted poblano peppers and you will be in heaven.
Love this! Super easy and looks delicious!
Thanks Karly! Hope you get a chance to make it!