Mexican Casserole

Name: Mexican Casserole
Ingredients: 2 c. canned kidney beans, rinsed; 1 onion, chopped; 1 clove garlic, minced; 5 to 6 mushrooms, sliced; 1 green pepper, chopped; 1 1/2 c. stewed tomatoes; 1 Tbsp. chili powder; 1 tsp. cumin seed, ground; 1/4 c. no fat Mozzarella cheese; 1/2 c. no fat Cheddar cheese; 1/4 c. low-fat yogurt

11 ingredients

8 steps

Ingredients

2 c. canned kidney beans, rinsed
1 onion, chopped
1 clove garlic, minced
5 to 6 mushrooms, sliced
1 green pepper, chopped
1 1/2 c. stewed tomatoes
1 Tbsp. chili powder
1 tsp. cumin seed, ground
1/4 c. no fat Mozzarella cheese
1/2 c. no fat Cheddar cheese
1/4 c. low-fat yogurt

Directions

1

Saute onion, garlic, mushrooms and pepper.
2

Add the beans, tomatoes and spices.
3

Simmer gently for about 30 minutes.
4

Mix Cheddar cheese and yogurt.
5

In a 1 1/2-quart casserole, place a layer of sauce, 1 1/2 tablespoons of grated Mozzarella cheese and 4 tablespoons of cheese-yogurt mixture.
6

Repeat until all ingredients are used, ending with a layer of sauce.
7

Top with cheese-yogurt mixture.
8

Bake at 350° for 15 to 20 minutes.