Easy Mexi Bake Low Fat Recipes

EASY MEXI BAKE (LOW FAT)

Steps:

• 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.

SKINNY MEXICAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside. Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese. Place into oven and bake for 15-20 minutes, or until bubbly. Serve immediately, garnished with cilantro, if desired.

GROUND CHICKEN MEXICAN SOFT TACO BAKE (LOW FAT)

Steps:

• Brown the Ground Chicken, until no longer pink.
• Add the Garlic or Garlic Powder & Lawrys Seasoning Salt to meat.
• **could even add a taco/burrito seasoning packet**.
• Once Chicken is pretty much done, add the salsa and refried beans. (and corn if adding it).
• You can add the onions & bell pepper now or wait until you start layering the dish and let them cook that way.
• Spray the Casserole Dish w/ non-stick cooking spray.
• Lay 1st Tortilla Shell on bottom.
• Sprinkle some Cheese all over Tortilla.
• Then on top of that add the ground chicken mixture.
• If you didn't add the onion & pepper to meat mixture then sprinkle some on top of meat.
• Put 2nd Tortilla Shell on top.
• Repeat Cheese, Meat, etc until entire casserole is full.
• Bake at 375 Degrees for about 35 minutes until heated through and cheese is melted.

LOW CARB MEXI BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Spray a shallow, small baking dish with non-stick spray.
• Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
• Bake, uncovered, about 45 minutes.
• Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.

LOW CARB, LOW FAT BUT SO GOOD MEXICAN CASSEROLE

Steps:

• 1. In a baking dish or pan place a little salsa then about three of the tortillas
• 2. Mix remaining salsa with tomatoes with green chiles adding cumin and chili powder Mix well.
• 3. Fry hamburger with veggies until Light brown
• 4. Place ground beef mixture layer on tortillas Put half of cheese on top
• 5. Place remaining three or four tortillas on this
• 6. Cover with remaining sauce Then cheese on top
• 7. Preheat oven to 375 degrees Cover with NONSTICK type foil As directed
• 8. Bake about 35-40 minutes until hot and bubbly! It is wonderful You can add low fat sour cream on top if desired.

EASY MEXICAN-STYLE BAKE

Steps:

• Heat oven to 400°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together chicken, beans, tomatoes and corn. Stir 1 tablespoon Bisquick mix and reserved tomato liquid until blended; stir into chicken mixture.
• In medium bowl, stir together 1 cup Bisquick, the milk and egg until blended. Pour over chicken mixture in baking dish.
• Bake uncovered 25 to 30 minutes or until golden brown.

VEGETARIAN MEXICAN CASSEROLE - PLUS LOW CAL AND LOW FAT!

Steps:

• Preheat oven to 375.
• Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7-inch baking dish coated with cooking spray; top evenly with the crumbles mixture.
• Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
• Combine tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.