Tex-Mex Casserole With Monterey Jack Tex-Mex Casserole With Monterey Jack

Tex-Mex Casserole With Monterey Jack 150 Image by: Tex-Mex Casserole With Monterey Jack 150 Author: Canadian Living

While Cubanelle peppers, zucchini and whole wheat tortillas are not traditional Tex-Mex ingredients, their flavours contribute to a new rendition of a classic.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2011



In large saucepan, heat oil over medium heat; cook onions and Cubanelle peppers, stirring occasionally, until softened, about 7 minutes.

Push mixture to side of pan. Add beef to other side; brown over medium-high heat, breaking up with back of spoon, about 4 minutes.

Stir in garlic, chili powder, cumin seeds, salt, pepper and hot pepper flakes. Stir in tomato paste; cook for 1 minute. Stir in tomatoes with juice, zucchini and broth; simmer, stirring occasionally, for 20 minutes. Let cool.

Spread 1 cup of the beef mixture in 13- x 9-inch (3 L) baking dish. Layer with 2 tortillas, then generous 2 cups of the beef mixture; sprinkle with one-third of the cheese. Starting with tortillas, repeat layers twice.

Cover with foil. Bake in 400°F (200°C) oven until knife inserted in centre comes out hot, about 25 minutes. Uncover and broil until cheese is browned, about 4 minutes. Let stand for 10 minutes before serving.

Nutritional facts Per each of 10 servings: about

  • Sodium 828 mg
  • Protein 34 g
  • Calories 453.0
  • Total fat 24 g
  • Potassium 651 mg
  • Cholesterol 85 mg
  • Saturated fat 11 g
  • Total carbohydrate 26 g


  • Iron 32.0
  • Folate 18.0
  • Calcium 33.0
  • Vitamin A 17.0
  • Vitamin C 35.0
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Tex-Mex Casserole With Monterey Jack