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Aug 12

Guest Post: Skinny Tex Mex Casserole

Greetings from the beach! I’m on vacation in North Carolina this week but I’m happy to say that I’ve lined up two awesome guest posters to each share a favorite recipe from their own blogs with you while I’m gone. Please show them a warm welcome! Today is the first ever guest post on Emily Bites and it comes courtesy of Brooke Griffin, creator of Skinny Mom. Skinny Mom is a community of close to 100 mommy bloggers who post “the skinny” on food, fashion, fitness and family. Their mission is to “educate, support and motivate moms to lead their healthiest lives.”  The site has a ton of great skinny recipes as well as tools for healthy living and I think you’re all going to love the recipe below. Without further ado, here’s the guest post for Skinny Tex Mex Casserole…

(From Skinny Mom) Sometimes the best recipes come from moments where you have no idea what to cook. Oh, and that last minute sprint to the grocery store!  I came up with this quick and great tasting recipe a few weeks ago as I needed to cook dinner and the only main ingredient that I had on hand was lean ground beef.  After throwing in other ingredients I had at home – green peppers, onion, and a box of whole wheat pasta – I came up with this delicious Skinny Tex Mex Casserole.  The spicy flavors of the cumin and chili powder pair perfectly with the sweet corn. Feel free to add ½ cup reduced fat shredded cheese on top of the casserole before baking, but please note that the cheese is not calculated in the nutrition info or shown in the picture.

By providing the “skinny” on healthy living trends, Skinny Mom educates, supports & motivates moms to live their healthiest lives. Skinny Mom provides readers with the latest and greatest healthy living content, products and food and fitness planning through Skinny Mom’s Monthly Membership. Connect with Skinny Mom through on FacebookTwitterPinterest and Instagram.

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Skinny Tex Mex Casserole

Yield: 8 servings


  • 1 can 10.75 ounce Campbell’s Healthy Request Cheddar Cheese Soup
  • 1 can 10.75 ounce Campbell’s Healthy Request Tomato Soup
  • 1 cup chopped onion
  • 1 lb lean ground beef (90% lean)
  • 1 can 4.5 ounce green chilies
  • 1 10 ounce can Rotel Mild tomatoes
  • 1 15 ounce can Black Beans, rinsed and drained
  • 1 15 ounce can Sweet Corn, drained
  • 2 cups cooked whole wheat penne pasta
  • 1 tbsp chili powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion
  • 1 tsp garlic, minced


  1. Preheat oven to 350 degrees. Using non-stick spray, spray a casserole dish and set aside.
  2. In a large skillet, add garlic, onion and hamburger meat. Brown hamburger meat, garlic, and onion until cooked through and the meat is no longer pink. Drain any liquid out of meat and return to low heat.
  3. Add Campbell’s Healthy Request Cheddar Cheese Soup, green chillies, and Rotel Tomatoes to cooked onion, garlic, and hamburger. Add in 1tablespoon of chili powder, cumin, salt, and pepper. Stir on low heat for 3-5 minutes.
  4. In a medium sized bowl, add Campbell’s Healthy Request Tomato Soup and ½ cup of water. Whisk together until well mixed.
  5. In a large stock pan (I used the same pan that I cooked penne pasta) mix together cooked pasta, Campbell’s Healthy Request Tomato Soup with water. Stir until mixed.
  6. In a small bowl combine black beans and corn. Add 1 tsp chili powder and gently toss to mix.
  7. Pour pasta into the bottom of casserole dish. Top with hamburger meat mixture and then add corn and black beans mixture to top.
  8. Bake casserole in oven for 15 minutes until heated through.

Optional: Add ½ cup reduced fat cheddar cheese on top before baking.

Weight Watchers Points Plus:
9 per serving

Nutrition Information:
374 calories, 50 g carbs, 10.8 g fat, 20 g protein, 9 g fiber

Weight Watchers points+ values and nutrition information calculated by Skinny Mom

Skinny Tex Mex Casserole by Skinny Mom


18 Responses to “Guest Post: Skinny Tex Mex Casserole”

  1. #
    Rosemary — August 12, 2013 @ 7:22 pm

    This comment has been removed by the author.

  2. #
    Dawn — August 12, 2013 @ 8:16 pm

    That looks delicious! My daughter is a vegetarian, so I’d make it substituting soy crumbles!!

  3. #
    Jamie Denton — August 13, 2013 @ 2:39 am

    What is the serving size?

    • Emily Koenigsberg replied: — August 13th, 2013 @ 4:44 pm

      I think she just cut the casserole into 8 pieces!

  4. #
    Jamie Denton — August 13, 2013 @ 2:41 am

    This comment has been removed by the author.

  5. #
    Alison @ Daily Moves and Grooves — August 13, 2013 @ 3:34 am

    Love that this is a one dish meal, and the Mexican flare is a huge bonus!

  6. #
    c.m.c — August 13, 2013 @ 3:59 pm

    Is this based on a one cup serving of the casserole? looks delicious and I can’t wait to try this!

  7. #
    Shannon Tatlock — August 14, 2013 @ 12:37 am

    I am making this! SO YUMMY!

  8. #
    nurse6030 — August 26, 2013 @ 11:26 pm

    Anyone tried freezing this casserole? Three of us will eat it… the other two won’t. And while I’ll eat leftovers once, I’m not about eating it for 3 days straight! Thanks for any help/input! 🙂 Loving the site BTW, found on Pinterest.

  9. #
    Anonymous — September 1, 2013 @ 2:25 am

    Wow, 50g of carbs is a lot.

  10. #
    Sue Flynn — September 11, 2013 @ 12:04 am

    Great recipe! I made this tonight for dinner. I didn’t feel like making the casserole so we ate it as a thick soup. (Just added a bit water). I omitted the noodles to save on carbs. The only other thing I added was some vegetable bouillon because I felt like it was missing something. My family loved it! Even my picky teenage son. Thanks for the recipe!

  11. #
    Jon Smith — January 17, 2014 @ 1:21 pm

    This was a great recipe. Made it this week and it will become a staple on our menu. Thank you!

  12. #
    Anonymous — March 8, 2014 @ 2:31 pm

    This is one of my favorite recipes. When I had to get a new phone I loat this recipe. Thankfully I found it again. Thank you

  13. #
    Beth — May 6, 2014 @ 1:00 am

    Cannot get enough…!

  14. #
    Tiffany — June 23, 2014 @ 12:37 pm

    I leave out the two soups and add diced tomatoes. I don’t bake this either and my family LOVES it.

  15. #
    Jen Whiting — February 8, 2015 @ 9:58 pm

    2C of cooked pasta doesn’t seem like enough! Is this amount correct, or does she mean 2C pasta, cooked?

    • Emily Bites replied: — February 8th, 2015 @ 10:03 pm

      I’m not sure, you’d have to ask the author of the recipe! If you follow the link to her blog you can ask there. Sorry I can’t help! Guest posts are tricky that way.

  16. #
    Jen Whiting — February 14, 2015 @ 4:11 pm

    Bummer! I checked the original recipe post, and the same question I posted was asked – without ever being answered! 🙁

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