Navajo Taco Casserole

This is a favorite of my family.  I love it because it gives you the taste of Navajo Tacos without the fat and work of making the fry bread! 


3 cans or 5 cups of chili ( I use either the canned turkey chili or leftover meatless chili that I've made and frozen)

12 frozen whole grain rolls, thaw them but don't allow them to rise

2 c reduced fat cheese

Lettuce, tomatoes, sliced olives, sour cream, salsa

Pour chili into a sprayed 9 x 13 pan.  Cover with 1 1/2 c of cheese.  Cut each of the rolls into two pieces and place them over the chili in the pan.  Bake at 375 for about 20 - 25 minutes.  Remove from oven.  Top with remaining cheese and allow to bake for 10 more minutes. 

Serve with lettuce, tomatoes, sliced olives, fat free sour cream and your favorite salsa.

Makes 8 servings

Taco Noodle Bake

½ lb burger, browned

1 can corn, drained

2 c chunky salsa

1 small can sliced olives, drained

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 package taco seasoning mix

1 can tomato sauce

1 lb desired whole grain pasta, cooked

Combined all ingredients.  Pour into a sprayed 9 x 13 pan.  Sprinkle with reduced fat Mexican cheese blend if desired.  Bake at 350 for 30 minutes.  Makes 8 servings.

Make it meatless by omitting the burger and adding another can of drained, rinsed beans!

Layered Sour Cream Enchilada Bake

2 -3 chicken breasts, cooked and diced

2 cans reduced fat cream of chicken soup

1 16 oz can fat free sour cream

1 can great northern beans, drained and rinsed

2 cans diced green chilies

1 c shredded reduced fat Mexican cheese blend

18 corn tortillas

Combine soup, chicken, green chilies, beans and sour cream.  Tear the corn tortillas.  Spread a thin layer of sauce in the bottom of a 8 x 11 pan. Cover with a layer of tortillas, then sauce, then tortillas, then sauce, etc.  ending with sauce.  Sprinkle with cheese.  Cover with foil.  Bake at 350 for 30 minutes. Makes 8 servings.

Pizza Spaghetti Bake

½ of a package of turkey pepperoni

½ lb burger, browned (opt)

1 lb thin whole grain spaghetti noodles, cooked

1 26 – 28 oz can spaghetti sauce

1 can mushrooms, drained (optional)

1 small can sliced olives

1 c mozzarella cheese

Mix all ingredients(except cheese) together and pour into a sprayed 9 x 13 pan.  Top with cheese.  Spray a piece of foil and cover the pan with it.  Bake at 350 for 30 minutes.  Makes 8 servings.

Marie's Taco Casserole

24 corn tortillas

½ lb burger, browned

2 cans black beans, drained and rinsed

2 cans tomato soup

2 cans reduced fat cream of chicken soup

1 T chili powder

1 c reduced fat Mexican blend cheese

Mix soups, chili powder together and spread a bit on the bottom of a sprayed 9 x 13 pan.  Then stir in the burger and the beans to the soup mixture.  Tear up the corn tortillas.  Place a layer of tortillas, then soup mixture, then tortillas, then soup, etc. End with the soup mixture as the top layer.  Then sprinkle with cheese.  Top with a sprayed piece of foil.  Bake at 350 for 30 minutes. Makes 8 servings. 

If you want to make this a meatless meal, just add another can of drained, rinsed beans for the burger and use cream of celery or cream of mushroom soup!

Chicken Caesar Casserole

2 -3 chicken breasts, cooked and diced

1 c green or red bell peppers, diced

1 can reduced fat cream of chicken soup

1 cup reduced sodium chicken broth

1/3 c fat free Caesar salad dressing

¼ c reduced fat Parmesan cheese

1 lb whole grain pasta, cooked until al dente

½ c shredded mozzarella cheese

Combine all ingredients except the mozzarella.  Pour into a sprayed 9 x 13 pan.  Bake at 350 for 20 minutes.  Sprinkle with mozzarella and bake for another 10 – 15 minutes. Makes 8 servings.

Chicken and Wild Rice Casserole

2 boxes wild rice “rice a roni” type mix (made according to pkg directions but omit the butter and oil)

2 chicken breasts, cooked and chopped

1 c chopped celery

1 bag frozen vegetables (we prefer broccoli and cauliflower mix)

1 c fat free plain yogurt

2 cans reduced fat cream of chicken or celery soup.

Combine all ingredients. Pour into a sprayed 9 x 13 pan.  Bake at 325 covered for 45 minutes. Makes 8 servings.