This Easy Lightened Up Mexican Casserole has layers of corn tortillas, black beans, corn, enchilada sauce, salsa, and then lightened up using Laura’s 96% Lean Ground Beef-this Mexican Casserole is guaranteed to become a new family favorite!!

THIS POST IS SPONSORED BY LAURAS LEAN, ALL OPINIONS ARE 100% MY OWN.   

 I’ve teamed up with Carusele to participate in the LaurasLean campaign, to make this Easy Lightened Up Mexican Casserole using Laura’s 96% Lean Ground Beef.

What makes Laura’s Lean Beef different than other brands of beef?

 Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever” offering, meaning their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.

 Laura’s 96% Lean Beef is certified through the American Heart Association heart check program and meets USDA standards for “Extra Lean?”  That means each 4 oz. serving of Laura’s Lean contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving. 

Laura’s Lean beef is hands down the BEST lean ground beef on the market-between the quality and taste…it just can’t be beat!

Where can I find Laura’s Lean ground beef, patties or plant-based burgers?

I love the convenience of adding all my ingredients including, Laura’s Lean 96% lean ground beef,  to my weekly online Target grocery shopping order!

You can find Laura’s Lean ground beef or plant-based products near you using the Store Locator on their website HERE.

What ingredients do I need to make this Easy Lightened Up Mexican Casserole?

• Ground beef: I like to use lean ground beef
• Tortillas: Any low point tortillas would work. I use the Mission small white corn tortillas, which are 3 smarpoints for 2 tortillas. The tortillas may overlap a little when you layer them-which is perfectly fine! If you use 6 large one point tortillas- such as: Ole’ Extreme Wellness that will reduce the overall point value by ONE point per serving. 
• Onions: You’ll need 1/2 onion. Finely chopped.
• Garlic– I use 3 garlic cloves or you can use 1 Tbsp minced garlic
• Corn: I like using frozen but thawed corn. If you wanted you could use canned corn-be sure to rinse and drain. 
• Black Beans: rinsed and drained. 
• Red enchilada sauce– I like to use the Kroger Red enchilada sauce, but any red enchilada sauce will work.
• Taco seasoning: for flavor 
• Green Chilies: canned, chopped-not drained
• Shredded cheese: I like to use Velveeta shreds or Trader Joe’s lite Mexican cheese blend 
• Toppings: olives, cilantro, red peppers, diced tomatoes, green onions, guacamole, and/or fat free sour cream. 

How do I make this Easy Lightened Up Mexican Casserole?

Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick cooking spray. Set aside.

In a large skillet, cook lean beef and onion over medium heat until meat is no longer pink. Drain meat, if needed. 

Cook until onion is translucent. Add garlic and cook for another minute.

Stir in salsa, black beans, corn, enchilada sauce, green chilies, and taco seasoning. Stir until well combined. 

Remove from heat. Set aside. 

Meanwhile, spray a large skillet or pan with non stick cooking spray.

Heat skillet over medium heat. Cook tortillas for 1-2 minutes on both sides. Repeat until all 10 tortillas have been cooked. 

Layer five tortillas on the bottom of the prepared pan-don’t worry if they overlap.

Spread half of the mixture over the layer of tortillas. Add another five tortillas on top. 

Spread the remaining mixture evenly until the tortillas are fully covered.

Cover with aluminum foil. Bake for 30 minutes. 

Uncover, and sprinkle the top with cheese.

Bake for another 5 minutes or until cheese is melted.

 Garnish with your favorite toppings such as: olives, cilantro, red peppers, diced tomatoes, green onions, guacamole, and/or fat free sour cream. 

 

Ingredients:

• 1 lb. 96% Laura’s Lean ground lean beef 
• 1 small onion, finely chopped
• 2 cups fat free salsa 
• 1 Tbsp minced garlic, or 3 garlic cloves 
• 1 ( 15 oz.) can black beans, rinsed and drained 
• 2 cups frozen corn kernels, thawed 
• 1 ( 4 oz.) can chopped green chilies 
• 1 ( 10 oz.) can red enchilada sauce
• 1 Tbsp taco seasoning 
• 10 small white corn tortillas or any low point tortilla -I use Mission white corn tortillas. *see note 
• 1/2 cup reduced fat cheddar cheese -I use Velveeta shreds or Trader Joe’s lite Mexican cheese blend

Directions:

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non stick cooking spray. Set aside.
2. In a large skillet, cook lean beef and onion over medium heat until meat is no longer pink. Drain meat, if needed. 
3. Cook until onion is translucent. Add garlic and cook for another minute.
4. Stir in salsa, black beans, corn, enchilada sauce, green chilies, and taco seasoning. Stir until well combined. Remove from heat. Set aside. 
5. Meanwhile, spray a large skillet or pan with non stick cooking spray. Heat skillet over medium heat. Cook tortillas for 1-2 minutes on both sides. Repeat until all 10 tortillas have been cooked. 
6. Layer five tortillas on the bottom of the prepared pan-don’t worry if they overlap.
7. Spread half of the mixture over the layer of tortillas. Add another five tortillas on top.
8. Spread the remaining mixture evenly until the tortillas are fully covered.
9. Cover with aluminum foil. Bake for 30 minutes. 
10. Uncover, and sprinkle the top with cheese.
11. Bake for another 5 minutes or until cheese is melted. 
12. Garnish with your favorite toppings such as: olives, cilantro, red peppers, diced tomatoes, green onions, guacamole, and/or fat free sour cream. 

Makes 8 servings ( 1/8th of a 9×13 dish) 

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

• Point values do not include optional toppings