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Spicy Mexican Casserole

Pillsbury Kitchens
Updated Mar 5, 2012
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Give dinnertime a little pizzazz! Try a sassy casserole with an easy, flaky crescent topping. Simply delicious!

More About This Recipe

  • This is the second in our Easy Mexican Recipes Series. If you missed the first, see Chicken Tacos, and watch for more posts in this series this week!

    This poor Spicy Mexican Casserole recipe from Green Giant only received one star. So I decided to give it a little bit of a makeover. Now, I haven't tried the original recipe, but I do think the makeover turned out really well and I tried to maintain as much of the flavor as possible.

    Upon reading the recipe, my initial impression was that it really did contain some good flavors. It wasn't a bad recipe, but perhaps a bit greasy with all the cheese, sausage, and pastry crust. I lightened things up by using black beans instead of sausage. To add some heat, since I took away a bit of that by omitting the sausage, I added fire-roasted green chile. Fresh bell peppers were added for higher vegetable content and in both green and red for lots of color.

    Cumin adds a little bit more Mexican flair to the recipe. If you like, you could even add a bit of chile or chipotle powder. And I used diced potatoes for the base. I hope you like this made-over lightened Spicy Mexican Breakfast Casserole.

Spicy Mexican Casserole

  • Prep Time 15 min
  • Total 40 min
  • Ingredients 11
  • Servings 6
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Ingredients

  • 1 lb chorizo or pork sausage
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 5 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped green onions (4 medium)
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • Sour cream, as desired
  • Salsa, as desired

Instructions

  • Step 
    1
    Heat oven to 375°F. In 10-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cooked through; drain. Stir in corn. Spoon into ungreased 11x7-inch (2-quart) glass baking dish.
  • Step 
    2
    In medium bowl, beat eggs, salt and pepper. Stir in onions and cilantro. Pour evenly over meat mixture. Sprinkle with cheese.
  • Step 
    3
    Unroll dough; place on top of cheese.
  • Step 
    4
    Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 6 rows by 2 rows. Top with sour cream and salsa.

Nutrition

600 Calories
42g Total Fat
29g Protein
28g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
380
Total Fat
42g
64%
Saturated Fat
18g
90%
Trans Fat
0g
Cholesterol
255mg
85%
Sodium
1490mg
62%
Potassium
320mg
9%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
4%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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