Mexican Tuna Macaroni Casserole

We're generally not big casserole eaters in our house. Not because we don't think they're delicious, it's just not something we usually think of when trying to make up our weekly meal plans. There was no plan for dinner tonight and I wanted something Mexican themed, and I knew we had some tuna in the cupboard just asking to get used. So I started doing some searching on the web for a Mexican Tuna casserole and was pretty disappointed at what I found. So I went "off book" and made up my own recipe.

And OMG. It was delicious and it smelled soooo good! And it was also super easy and an incredibly cost effective meal to boot. It made five adult servings, but you could easily get more if it was served with a side salad or something. There was supposed to be some black beans in there too, but I thought we had some so I didn't pick any up at the grocery store, and then got home and realized we in fact did not. I'll try adding them next time, but it was amazing without them, so maybe I won't bother!

Mexican Tuna Macaroni Casserole:

Ingredients:

- Approx 3 cups of cooked elbow macaroni (al dente, since it will cook more in the oven)

- 1 can of cheese soup (you could use a low fat cream soup as well if you preferred)

- 1 cup salsa

- 1/2 cup diced onion

- 1/2 cup diced celery

- olive oil

- 1 cup corn

- 1 can diced green chilies

- 1/2 TBS taco seasoning

- 1 can flaked tuna, drained (or chunked broken up, etc.)

- grated cheese 

 Instructions:

1. Cook macaroni according to directions on the box, but only cook till al-dente since the pasta will cook more in the oven and you don't want it to get mushy.

2. Add the diced onion and celery to a pan with a bit of oil to soften.
3. Transfer onion and celery to a large bowl. Add in soup, salsa, corn, green chilies, tuna, and taco seasoning. Mix well to combine.

4.. Pour tuna macaroni mixture into oven safe casserole dish. Top with grated cheese and bake at 350 degrees for approx 25 minutes, or until cheese is browned and bubbly.

Enjoy!

Mexican Casserole: Weeknight Dinners

Life with a baby on the go is hectic to say the least! I'm afraid to turn my back on him for more than few minutes at a time, because even though we've baby proofed as much as we can, it seems to be his constant goal to try and knock himself out! And since as far as I'm aware, there is no "Staple My Baby's Butt to the Floor" machine invented yet, weeknight dinners to need to be something I can make QUICK!

This delicious Mexican flavoured casserole is not only quick, it's pretty cost effective, makes 8 servings, is wonderfully spicy, and actually not too bad on the health meter either! The leftovers make a great next-day lunch, or they can be frozen for longer storage. Enjoy!

Mexican Casserole:

Ingredients:

• 1 can kernel corn
• 6 tablespoons sour cream
• 2 cups shredded Mexican Blend cheese
• 4 oz can of chopped green chiles
• 1 package of taco seasoning
• 1 teaspoon cayenne Pepper
• 2 teaspoons cumin
• 15 oz can of black beans
• 1 (16 ounce) jar salsa
• 2 cups cooked brown rice/or quinoa
• 3 or 4 large chicken breasts, cooked and diced

Directions:

1. Combine sour cream, 1 cup of cheese, green chiles, taco seasoning, cayenne pepper, cumin, black beans, salsa, rice/quinioa, and chicken.
2. Place in a greased 9X13 casserole dish.
3. Sprinkle remaining cheese on top of casserole.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until cheese is melted and bubbly.

 

 

 

To up the veggie quotient of this meal, serve with a simple side salad and you have a delicious, QUICK meal that will set your tastebuds tingling!