This Simple Southwestern Casserole recipe is perfect on those days where you get home late from work or driving the kids around to afterschool activities and barely make it home before dinnertime.
Or just maybe you just want an easy and simple casserole recipe that’s hardy and deal for those busy weeknights. Either way, Holly Clegg’s easy casserole recipe is sure to become a family favorite.
Check out Holly’s trim & TERRIFIC™ cookbooks on Amazon, too!
Back to school with my family’s favorite easy casserole recipe
I have such a great back to school recipe that will give you dinner on the table in 30 minutes - Simple Southwestern Casserole!
With kids back in school and afterschool activities taking up your time, you need back to school dinner recipes and you need them fast!
From my easiest of easy cookbooks, KITCHEN 101: Secrets to Cooking Confidence, Simple Southwestern Casserole has been my family’s dinner go-to for years!
Kids and adults will enjoy digging into this delicious meal. You’ll love how quick and easy this Simple Southwest Casserole is to prepare using pantry and freezer friendly ingredients.
Keep them on hand to whip this yummy meal up regularly. We sure do!
Tips for making Simple Southwestern Casserole
What cooking spray do you use? I love Pam’s Organic Olive Oil cooking spray. Works great!
Use kitchen scissors to make cutting biscuits easy.
Follow Bisquick’s directions to make biscuit dough. (It should be right on the box.) Then follow Holly’s Simple Southwestern Casserole directions to add the gluten free biscuit dough to the casserole mixture.
If you’re gluten free, make sure that the enchilada sauce you use is also gluten free. (Old El Paso Enchilada Sauce is a good choice, though it’s not certified to be GF.)
If you can’t find one, you can use salsa instead in this quick and easy casserole recipe.
Remember to look for ground sirloin, as any meat ending in “loin” or “round” is the leanest cut of meat you’ll find at your grocery store.
Another tasty and cheaper alternative to ground loin is ground turkey. I prefer using it beef in my easy casserole recipes.
- Cooking spray
- 1 pound ground sirloin
- 1 onion, chopped
- 1 10-ounce can enchilada sauce
- 1 8-ounce can tomato sauce
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen corn
- 1 8-10 count can reduced-fat refrigerator biscuits
- 1 cup shredded reduced-fat Mexican blend cheese
- 1/3 cup chopped green onions
- Preheat oven 350°F. Coat a 13x9x2-inch baking dish with nonstick cooking spray.
- In a large nonstick skillet, cook meat and onion until meat is done; drain excess fat. Add enchilada sauce, tomato sauce, black beans, and corn, stirring well.
- Cut biscuits into fourths and stir into meat mixture.
- Transfer to prepared pan. Bake 25 minutes.
- Remove from oven, sprinkle with cheese and green onions.
- Return to oven and bake 5-7 minutes more or until cheese is melted.
Serving Size:1 cup
Amount Per Serving: Calories: 257Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 36mgSodium: 815mgCarbohydrates: 27gFiber: 4gSugar: 5gProtein: 20g
Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat
Photo and recipe courtesy of Holly Clegg.