Healthy Mexican Casserole

INGREDIENTS

2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional - just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon is a good ballpark measure)
2 cups Mexican cheese (mine was a Sargento blend)
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for garnishments.

INSTRUCTIONS

Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.

Prep the ingredients: Grease a 9x13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

Taco Spaghetti

Ingredients:

* 1 pound ground beef
* 1 packet taco seasoning
* 1 can black beans
* 1 to 2 cups frozen corn
* 1 can crushed or pureed tomatoes
* 1/2 pound whole wheat spaghetti

Directions:

Start by cooking ground beef in a large skillet.

Add a packet of taco seasoning.

Drain and rinse one can of black beans and add it to the skillet.

Add frozen corn.  You don’t need to thaw or pre-cook it in anyway.  It will heat up in the skillet with the other ingredients.

Add one can of crushed or pureed tomatoes.

And mix!

While this is happening, boil a pot of water and cook some whole wheat spaghetti.   You could also use regular spaghetti or even spaghetti squash.  And if you have some other kind of pasta at home,  use it!  Any noodle will work.

Chili Cheese Corn

Ingredients:

1 8oz. package cream cheese
2 Tbsp. butter
4 cups fresh or thawed frozen corn.
1 4oz. can chopped green chilis
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp salt
1/8 tsp. cayenne pepper (optional, I didn't have any so I made it without)

Directions:

In a large saucepan, combine the cream cheese and butter.  Cook and stir over medium heat for 4-5 minutes or until smooth.  Stir in remaining ingredients.  Cook for 5 minutes or heated through.
This makes 6 servings

Beef Enchilada Stack

Ingredients:

1lb hamburger meat

1/2 cup chopped onion

1/2 medium green bell pepper (chopped 1/2 cup)

1/2 cup frozen corn

1 package taco seasoning or 1 tablespoon taco seasoning

1 can (14.5oz) diced tomatoes ins sauce, undrained

9 corn tortillas (6 inch)

1 can (10oz) enchilada sauce

2 cups shredded cheddar cheese (8oz)

1/2 cup sour cream

3 medium green onions, sliced

Directions:

Heat oven to 350. Spray 9 inch glass pie plate or with cooking spray. In skillet cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.

Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.

Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

Taco Tater Tot Bake

Ingredients:

1lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 package taco seasoning or 3 tbsp homemade taco seasoning
1 (16oz) bag frozen corn
1 (4oz) can green chilies, diced/drained
1 (12oz) can black beans, drained
2 cups shredded Mexican cheese
1 (16oz) package frozen tater tots
1 (10.5oz) can red enchilada sauce

Directions:

Preheat oven to 375. Lightly grease a 9x13 baking dish. Heat a skillet to medium high heat. Add in ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain fat. Add in taco seasoning, frozen corn, green chilies, and beans. Cook until heated through. In a large bowl combine the meat mixture, 1 cup cheese and tater tots. Mix until combined.

Pour about 1/3 of the enchilada sauce on bottom of the 9x13 baking dish. Add in tater tot mixture and smooth to flat. Pour remaining enchilada sauce on top and bake in preheated oven for 40 minutes. During the last few minutes sprinkle remaining cheese on top of dish and cook until melted. Serve warm!

**You may also add olives to this recipe to change it up some**