Easy Mexi Bake (Low Fat)
At a Glance
- Total
- 25 min
- Servings
- 8.00 serving(s)
Categories
- Casserole
- Main Course
- Mexican-inspired
- Baked
- Easy
Dietary
- Low-fat
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Mexi Bake (Low Fat) brings together 1 (16 ounce) can kidney beans, 1 (14 ounce) can diced tomatoes, 1 (4 ounce) can green chilies, chopped in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Oven, mixing bowl, 2-quart casserole dish
Ingredients
- 1 (16 ounce) can kidney beans
- 1 (14 ounce) can diced tomatoes
- 1 (4 ounce) can green chilies, chopped
- 2 cups corn kernels
- 2 scallions, finely chopped
- 1/2 teaspoon cumin (or to taste)
- 1/2 teaspoon oregano (or to taste)
- 8 corn tortillas
- 1 1/2 cups reduced-fat cheddar cheese (or use full-fat cheese)
Instructions
Set oven to 400 degrees.
Combine first 7 ingredients in a mixing bowl and mix thoroughly.
Grease a 2-quart casserole and layer as follows, 4 tortillas (overlapping each other to cover the bottom of the dish, then half of the bean mixture, then half of the cheese.
Repeat the layers.
Bake for 12-15 minutes or until the cheese melts (do not over bake or the tortillas will become too soft).
Top with low-fat sour cream and salsa.
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