Ken asks "What is for dinner?"
I say "Mexican casserole."
Ken: "Huh? Oh, you mean Mexican lasagna?"
Whatever you want to call it this recipe is quick and easy. It's also easy to keep all ingredients on hand, I love those kinds of recipes. I like to serve 1-2 vegetarian recipes a week so when I make this I always keep it meat free--but it would be delicious w/ some ground beef browned up and among the layers!
Mexican Casserole/ Lasagna- Makes 6 servings
4 Tortillas. thawed
1 can (10 oz) enchilada sauce
1 can (16 oz) fat free re fried beans
1 green pepper, chopped
1 c. corn (I use frozen, thawed)
1/2 c. onions (white or green)
1/2 tsp each: parsley, chili powder, cumin and cilantro
salt & pepper to taste
1 c. low fat cheddar cheese
1/4 c. black olives, sliced
-In a large skillet over medium heat add 1 Tbsp olive oil. Add green pepper, corn, onions and all the seasonings. Saute just until tender, about 5 minutes, b/c they will finish cooking during baking process!
- Spray your crock pot w/ cooking spray. (FYI-This dish can also be done in the oven. 350 for 35 minutes) Put 2 Tbsp. of enchilada sauce on bottom. Next, pour remaining enchilada sauce into a separate, deep, dish.
-Dip 1 tortilla into enchilada sauce and put in crock pot.
- Top tortilla w/ 1/4 of the re fried beans, 1/4 of corn mixture then 1/4 c. cheese.
-Repeat 3 more times!
-Top last layer w/ cheese then black olives & any remaining green onions.
-Put lid on crock pot and allow to cook on high for 2 hours or low for 4.
-Serve w/ salsa, sour cream etc.
==1 serving is 5 WW pts!