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Fiesta Casserole

To download a Spanish translation of this recipe click here.
Course: Entrée
Cuisine: Latin
Bean type: Pinto Bean
Servings: 6
Calories: 336kcal
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Ingredients

  • 2 cups cooked drained pinto beans or 1 15.5-ounce can
  • ½ pound lean ground beef
  • ½ cup onion chopped
  • 1 teaspoon salt
  • 1 28-ounce can tomatoes undrained, cut up
  • 1 4-ounce can green chilies cut up
  • 1 clove garlic minced, or ¼ teaspoon garlic powder
  • 2 teaspoons chili powder
  • ½ teaspoon cumin optional
  • ½ teaspoon oregano
  • 1 8-ounce can tomato sauce
  • 6 6-inch corn tortillas
  • 2 cups shredded reduced-fat cheese

Instructions

  • Brown ground beef and onions; drain off fat. Add salt, pepper and cooked beans.
  • In a medium saucepan, combine tomatoes, chilies, garlic, cumin, chili powder, oregano and tomato sauce. Bring to a boil; lower heat, cover and simmer for 10 minutes.
  • Spread a thin layer of sauce on the bottom of a 6x10-inch baking pan. Top with 3 tortillas, overlapping as necessary.
  • Spread half of bean/beef mixture over tortillas. Pour sauce over to cover. Sprinkle with half the cheese.
  • Repeat layers with remaining ingredients, ending with a layer of cheese.
  • Bake 30 minutes at 350°. Cut into 6 rectangles. Top with low-fat sour cream, plain yogurt or salsa, if desired.

Nutrition

Calories: 336kcal | Carbohydrates: 36g | Protein: 23g | Fat: 12g | Sodium: 1.384mg | Potassium: 801mg | Fiber: 7g | Calcium: 303mg