Twist on Taco Tuesday!

BFY Tex Mex Casserole

Shaking up Taco Tuesday and doing a Tex Mex Casserole.  It is a cold and rainy day here in Nebraska so making something warm and comforting was just the ticket.




  • 1 lb lean ground beef
  • 1 can 10.75 ounce Campbell’s Healthy Request Cheddar Cheese Soup
  • 1 can 10.75 ounce Campbell’s Healthy Request Tomato Soup
  • 1/2 cup water
  • 1/2 chopped onion
  • 1 can green chilies (4.5 ounce)
  • 1/2 cup salsa
  • 1 15 ounce can Black Beans, rinsed and drained
  • 1 15 ounce can Corn, drained
  • Whole Wheat penne pasta (I used about 3/4 of a box)
  • 1 Tbsp chili powder plus 1 tsp
  • 1 tsp cumin
  • 2 tsp minced garlic
  • salt and pepper to taste
  • Reduced Fat Shredded Cheddar Cheese


  1. Preheat oven to 350 degrees and slightly spray a casserole dish with EVOO.
  2. Bring pasta to a boil
  3. While pasta is boiling, brown hamburger, garlic and onion in a large skillet until cooked through and meat is no longer pink.
  4. Stir Cheddar Cheese Soup, green chillies, Salsa, 1 Tbsp Chili powder, cumin, salt and pepper to hamburger mix.
  5. In a medium sized bowl, add Campbell’s Healthy Request Tomato Soup and ½ cup of water. Whisk together until well mixed.
  6. Drain pasta, add back to pot and mix in Campbell’s Healthy Request Tomato Soup with water. Stir until mixed.
  7. In a small bowl combine black beans, corn and 1 tsp chili powder. Stir.
  8. Pour pasta into the bottom of casserole dish, add hamburger mixture to top of pasta and top off with corn and black beans.
  9. Sprinkle with Reduced Fat Shredded Cheddar Cheese
  10. Bake casserole in oven for 15 minutes until heated through.

Devour.  Seriously, had two bowls.  And I am OK with that.



My husband also had two bowls.  No shame, my friends… no shame.

Did any of you participate in Taco Tuesday?