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Easy Lightened Up Mexican Casserole

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. 
  • 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) 

4-7 PersonalPoints™ per serving  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*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
Yield: 8

Easy Lightened Up Mexican Casserole

Easy Lightened Up Mexican Casserole

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!!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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
  • 1/2 Tbsp taco seasoning 
  • 10 white corn tortillas or any low point tortilla -I use Mission white corn tortillas. *see note section
  • 1/2 cup reduced fat or fat free cheddar cheese -I use Velveeta shreds or Trader Joe's lite Mexican cheese blend

Instructions

    1. Preheat oven to 350 degrees. Spray a 9x13 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.
    6. Cook tortillas for 1-2 minutes on both sides. Repeat until all 10 tortillas have been cooked. 
    7. Layer five tortillas on the bottom of the prepared pan-don’t worry if they overlap.
    8. Spread half of the mixture over the layer of tortillas. Add another five tortillas on top.
    9. Spread the remaining mixture evenly until the tortillas are fully covered.
    10. Cover with aluminum foil. Bake for 30 minutes. 
    11. Uncover, and sprinkle the top with cheese.
    12. Bake for another 5 minutes or until cheese is melted. 
    13. 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 9x13 dish) 

    4-7 PersonalPoints™ per serving*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

  • This Easy Lightened Up Mexican Casserole with keep in the fridge for up to 5 days or you can freeze this casserole for up to 2 months. Thaw overnight in the fridge and cook as directed.
  • Smartpoints: GREEN: 6 SmartPoints per serving BLUE/PURPLE: 4 SmartPoints per serving 

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 240Total Fat: 1gSaturated Fat: 1gCholesterol: 33mgCarbohydrates: 32gNet Carbohydrates: 26gFiber: 6gSugar: 2gProtein: 17g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

Brandi Govia

Thursday 25th of February 2021

Great A+ recipe! Really enjoyed it! @brandigovia

Lynn

Sunday 24th of January 2021

Made it today and it’s delicious! Two thumbs up.

Marta

Wednesday 2nd of December 2020

Can you freeze this dish?

Lindsay Kehl

Tuesday 8th of December 2020

Hi Marta!

Yes, this dish freezes well. Store in the freezer for up to 2 months-thaw overnight in the fridge when ready to serve. Cook as directed-it may need a few additional minutes if the dish is particularly cold.

Thank YOU!

Joyce Stephenson

Tuesday 1st of December 2020

This cranberry recipe is just wonderful. Made it before Thanksgiving and gave a dishful to our neighbors (diabetes in family) to have for their meal and they loved it, as my husband and I do. Today, I made two more recipes-worth to have in our house and share with another neighbor tomorrow. I must add, I put my cooked and cooled cranberry mixture into my Vitamin for about 20 seconds and voila!! Lucious!! One of the gals in the first neighbor family placed their servings into small dessert dishes, put them all into the freezer for about 45 minutes, and got perfect gelato. This recipe is just so versatile. Thanks, thought you'd like the little diversions.

Emily Thomas

Thursday 12th of November 2020

Where do you buy velveeta shreads? I'm also in Utah...

Lindsay Kehl

Thursday 12th of November 2020

Hey,

I get it at my local Walmart store. The one in Jordan Landing:)

Thanks

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