Mex Casserole Recipe

Enjoy a super-easy meal the kids can layer and adults can bake.
Mex Casserole picture

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
TasteFeel
MethodSpeciality,
VegetarianMain Ingredient,
Interest Group,

Ingredients

 Corn chex cereal4 1⁄2 Cup (72 tbs)
 Progresso red kidney beans19 Ounce (Undrained)
 Shredded cheddar cheese8 Ounce
 Salsa1 1⁄2 Cup (24 tbs) (Old El Paso)
 Sour cream1 Cup (16 tbs)

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 mg

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

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.
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