easy mexican food

There are lots of Mexican restaurants here in Southern California and I love Mexican food but I don’t always feel good after eating it. And tacos are my favorite so I decided to create something of my own that’s healthy, low fat, easy to serve, and really good! Most taco casseroles use tortillas chips but corn tortillas are a healthier choice and they make a taco casserole that’s soft and with more flavor than using tortilla chips. This easy dinner is high in fiber and protein. it has two vegetables, and it’s gluten free.

Quality matters so look for corn tortillas with the shortest ingredient list and not too much salt. I always look for low sodium products including the pinto beans (I use S&W brand). You can always add salt later or even some cayenne pepper if you like it spicy. And do not use pre-shredded cheese because it won’t melt like freshly shredded cheese. It’s really easy to put this delicious casserole together in layers and  here’s how I layer it:

3 Tortillas + Meat + Beans with Liquid + Cheese. Repeat this two more times to make 3 layers and then add remaining 3 tortillas on top. I like to tear and scatter them over the top in smaller pieces for easy serving. (It’s okay to have some openings in the tortilla layers).

You can serve this taco casserole two ways: Either top it with the shredded lettuce and tomatoes or serve them on the side. It’s fun for everyone to put on as much as they want and you can even use some chopped white onion as an extra topping, or even some sliced jalapeno peppers.

If you like soft tacos and fun, easy family meals, you will love this easy taco casserole. Click here for the recipe. – Jenny Jones

I love this simple vegetarian casserole. It’s a healthier  way to enjoy Mexican food because it uses fresh tomatoes, whole wheat tortillas. I use my own homemade tortillas, the whole wheat version, and they turn nice and soft in this dish. I wanted to try it with store-bought tortillas but could not bring myself to buy them after reading the ingredients. If you make the tortillas ahead of time this meal can be made in about 45 minutes.

If you like things super spicy, you can switch from jalapeño pepper to a spicier one like serrano or the super hot habanero. For me, the jalapeño version is perfect – not too spicy at all. And I always say it: don’t use pre-shredded cheese. It will never melt like fresh cheese because they add some type of stabilizer to the pre-shredded kind. It takes less than a minute to shred six ounces of cheese. I always serve this dish with a little sour cream on the side. Click here for the recipe. – Jenny Jones