Easy Cheesy Mexican Casserole

I made this dish a couple of weeks ago as literally a last resort. I needed to go to the store so I didn’t have a lot of in my pantry. This was kind of a “kitchen sink” casserole. But it really turned out well! A happy accident if you will! It’s pretty low calorie at 320 calories a serving.



  • Ground Turkey (I don’t use ground beef in my house, but this would work as well if that’s what you eat. Ground chicken would also work)
  • Taco Seasoning
  • 2 cans black beans
  • 1 can kidney beans
  • 1 can corn
  • 1 can green chilies
  • 1 can green chili enchilada sauce
  • 1 can black olives. (you can get them pre-sliced, but I prefer to save a little money and cut them myself.)
  • Shredded cheese
  • Green Onions

Preheat the oven to 350 degrees.

Brown the meat. When the meat is cooked, season the meat per the seasoning directions. While the meat is browning, slice the black olives and dice the green onions.

beans, corn and chilies together


Combine into a 9×13 pan the black beans, kidney beans, corn and green chilies. Mix together then add the ground, seasoned meat. Once all of that is mixed together, pour one can of green chili enchilada sauce over it and mix well.






Once everything is mixed together, sprinkle the shredded cheese on top. Be liberal with it and make sure it is covered completely. Then sprinkle black olives and green onions on top of that. Put in the oven at 350 degrees for about 10 minutes or until the cheese is completely melted.


Finished product! And the best news is it only took the pan, a skillet and a spoon, and a cutting board and knife. Not much in the dishes department! This was a super simple recipe that doesn’t take long to make at all, only about 25 minutes altogether! Perfect weeknight dinner. It also would work well for meal planning and freezing it. I just haven’t gotten THAT ambitious yet!


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