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Southwest Taco Casserole

My H-E-B Health and Wellness

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

40 minutes

Makes:

10 servings

Ingredients

1  tbsp.  canola oil

1  lb.  extra lean ground beef

3/4-1  jar  Cookwell & Co. Two-Step Chili Mix

1  tsp.  ground cumin

1 (6 oz.)  cntr.  H-E-B Nonfat Greek Yogurt

*  nonstick cooking spray

1  box  ready to cook lasagna noodles

1 (15 oz.)  can  low sodium black beans, rinsed and drained

2  c.  frozen corn

1 (12 oz.)  cntr.  H-E-B Pico de Gallo

1/2  c.  shredded 2% cheddar cheese

Instructions


Pre-heat oven to 350°F.

Add Cookwell & Co. Two-Step Chili Mix and simmer briefly, then remove from heat.

Combine cumin and yogurt in a small bowl. Set aside.

Lightly spray a 9x13 inch baking dish with nonstick spray.

Spoon 1/2 cup of chili into the bottom of the baking dish (to prevent sticking).

Add a layer of lasagna noodles and spoon in more chili. Next layer 1/4 of yogurt, black beans, corn, and pico de gallo. Repeat three times and top with remaining chili.

Sprinkle with cheese and bake for 40 minutes or until heated through.
Nutritional Information
Serving size: 260g, Calories: 240, Total Fat: 4.5g, Saturated Fat: 1g, Sodium: 570mg, Carbohydrates: 34g, Dietary Fiber: 6g, Protein: 18g
Source:
My H-E-B Health and Wellness

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