Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes
- 1 can (26 or 27 oz.) whole green chiles, drained (be careful not to buy whole jalapenos, which look similar)
- 1 can (15 oz.) black beans, rinsed well with cold water and drained
- 1 onion, chopped
- 2 tsp. + 1 tsp. olive oil
- 1 lb. extra-lean ground beef (less than 10% fat)
- 1 T taco seasoning
- 1 can (14.5 oz.) petite dice tomatoes with juice
- 3 eggs, beaten well
- 1 cup Green Chile Enchilada Sauce
- 1 1/2 cups Low-Fat Mexican Four Cheese Blend
- low-fat sour cream for serving (optional)
- Produce
- Black beans (1 can)
- Green chiles, whole (1 can)
- Onion (1)
- Tomatoes, petite with juice (1 can)
- Meat
- Ground beef, lean (1 lb.)
- Condiments
- Green chile enchilada sauce (1 cup)
- Cooking & Baking
- Olive oil (3 tsp.)
- Taco seasoning (1 T)
- Dairy
- Mexican four cheese blend, Low-Fat (1 1/2 cups)
- Sour cream, low-fat (1)
- Refrigerated
- Eggs (3)
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 9, 2013 (1 month ago).
77 people saved this recipe.
