Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes

Kalyn's Kitchen


  • 27 ounces green chiles (whole, drained, be careful not to buy whole jalapenos, which look similar)
  • cold water
  • 15 ounces black beans
  • 1 onion (chopped)
  • 2 teaspoons olive oil
  • 1 pound extra lean ground beef (less than 10% fat)
  • 1 tablespoon taco seasoning (I use my homemade Taco Seasoning, but a purchased seasoning will work.)
  • 14 1/2 ounces tomatoes with juice (petite dice)
  • 3 eggs (beaten well)
  • 1 cup enchilada sauce (Green Chile, from a 15 oz. can, freeze the rest for another use. If you need gluten-free be sure to choose a brand of green chile sauce that doesn't contain wheat. One is La Victoria.)
  • 1 1/2 cups cheese (Low-Fat Mexican Four, Blend, I use the blend from Costco which has 6 grams of fat in 1/4 cup)
  • low fat sour cream (for serving, optional)
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