“Do-Over” Tilapia Fish Tacos to Mexican Casserole

Using the ingredients from the Tilapia Fish Tacos, I’m going to make a yummy Mexican Casserole. ( to find out the ingredients used for the Tilapia Fish Tacos dish look under my recipes…)

In addition some stuff I found to use with it: 2 cups brown rice cooked, 1 small can of sweet corn kernels and frozen thawed chopped and drained spinach. And a bottle of taco sauce from the fridge…Hot sauce later 🙂

Pre heat oven to 350. Find a round casserole dish that will fit the whole wheat tortillas. Spray with cooking spray. Put first tortilla inside dish, add 1/2 black beans and tomato mixture and spread around. Add 1 cup brown rice and spread around. Drizzle some of the taco sauce on top. Add tortilla. Next add the tilapia, spinach and corn kernels and spread around. Top with 1/2 of the reduced fat Mexican cheese. (out of Tilapia? Brown 1/2 lb ground turkey instead). add next tortilla. Rest of black bean and tomato mix and the other 1 cup of brown rice and drizzle a little taco sauce on. Top with last tortilla and sprinkle the rest of the reduced fat Mexican cheese. Bake for about 20-25 min. Serve in big bowls and garnish with the chopped cilantro and reduced fat sour cream. Serve with Blue Corn Chips. 🙂

This casserole can be made with just about anything you have in the pantry or left over. Very versatile.

Published in: on September 9, 2010 at 2:55 pm  Leave a Comment  
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