Simple Southwestern Casserole
Holly Clegg
Zesty, meaty casserole with a biscuit surprise — you will be amazed at how extraordinarily tasty this simple combination is. This recipe has become so popular in my family.
Course Main Course
Cuisine American
- 1 Pound Ground Sirloin
- 1 Onion chopped
- a 10 ounce can Enchilada Sauce
- 1 8 ounce can Tomato Sauce
- 1 15 ounce can Black Beans Rinsed & Drained
- 1 cup Frozen Corn
- 1 8 to 10 count can reduced-fat refrigerator biscuits
- 1 cup Shredded reduced-fat Mexican blend cheese
- 1/3 cup green onions chopped
1) Preheat oven 350°F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
2) In large nonstick skillet, cook meat and onion until meat is done; drain excess fat. Add enchilada sauce, tomato sauce, black beans and corn, stirring well. Cut biscuits into fourths and stir into meat mixture.
3) Transfer to prepared pan. Bake 25 minutes. Remove from oven, sprinkle with cheese and green onions. Return to oven and bake 5-7 minutes more or until cheese is melted.
Nutritional information per serving:
Calories 257 Calories from Fat 28% Fat 8g Saturated Fat 4g Cholesterol 36mg Sodium 815mg Carbohydrates 27g Dietary Fiber 4g Total Sugars 5g Protein 20g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat
Terrific Tip: Use kitchen scissors to make cutting biscuits easy. If you have trouble finding enchilada sauce, you can substitute salsa.