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Mex Casserole

Radburn's picture
Enjoy a super-easy meal the kids can layer and adults can bake.
Ingredients
  Corn chex cereal 4 1⁄2 Cup (72 tbs)
  Progresso red kidney beans 19 Ounce (Undrained)
  Shredded cheddar cheese 8 Ounce
  Salsa 1 1⁄2 Cup (24 tbs) (Old El Paso)
  Sour cream 1 Cup (16 tbs)
Directions

1. Heat oven to 350°F.
2. In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese.
3. Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream.
High Altitude (3500-6500 ft): No Changes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Restriction: 
Vegetarian
Ingredient: 
Cheese, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
6

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2.8125
Average: 2.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1207 Calories from Fat 209

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 13.3 g66.7%

Trans Fat 0 g

Cholesterol 60.4 mg20.1%

Sodium 2284.9 mg95.2%

Total Carbohydrates 214 g71.3%

Dietary Fiber 20.8 g83.4%

Sugars 24.1 g

Protein 42 g83.7%

Vitamin A 81.1% Vitamin C 74.6%

Calcium 103% Iron 335.2%

*Based on a 2000 Calorie diet

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Mex Casserole Recipe