Easy Layered Taco Casserole
This casserole takes all your favorite taco fixings and combines them in one dish. Easy to throw together and just as quick to bake. You can easily substitute ground beef or ground turkey for the chicken and omit the spices for a taco seasoning packet. These changes may change point values. The point values listed are for the recipe prepared 'as is'. 10 servings = 6 Freestyle SmartPoints 8 servings = 8 Freestyle SmartPoints Enjoy!
Servings 10 people
- 1 lb Ground Chicken Can use ground beef or turkey
- 16 oz Can Fat Free Refried Beans
- 10 oz Can Enchilada Sauce I use mild, use your favorite
- 15.5 oz Can Black Beans Rinsed and drained
- 15.25 oz Can Corn Drained
- 14.5 oz Can Petite Diced Tomatoes Drained
- 1 1/2 cup Reduced Fat Mexican Blend Cheese
- 1 tsp Ground Cumin
- 1/8 tsp Ground Red Pepper
- 1/8 tsp Chili Powder
- 1/8 tsp Celery Salt
- Ground Pepper
- 6 8 Inch Flour Tortillas
Preheat oven to 350 degrees. Spray a 9 x 13 glass baking dish with nonstick spray and set aside. In a medium to large size frying pan cook the ground chicken until no pink remains. Drain any fat. Add the cumin, red pepper, chili powder, celery salt and pepper. Stir meat to mix spices. Add the can of refried beans and about 1/2 or 3/4 can of enchilada sauce to the meat in the frying pan. Mix it together over low heat. When heated through remove from heat.
Place two 8 inch flour tortillas side by side in the bottom of the dish. They will overlap. Spread 1/2 of the meat/refried bean mixture over the tortillas. Next, sprinkle half the can of black beans over the meat mixture. Follow with a sprinkle of corn and then half the can of tomatoes. Spread about 1/2 cup cheese over everything.
Cover the layers with two more tortillas. Spread the last half of the meat/refried bean mixture over them. Repeat all layers in the same order. Black beans, corn, tomatoes then cheese. Top with two more tortillas. Pour the rest of the enchilada sauce over the tortillas and top with the last 1/2 cup of cheese. Bake for 25 - 30 minutes. Remove from oven and let sit for 5 minutes before serving. Garnish with sour cream, salsa and lettuce.