Southwest Style Tuna Casserole

Southwest Style Tuna Casserole
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 8

42 minutes

Created by StarKist®


  • 4 (2.6 oz.) Pouches - Low Sodium Chunk Light Tuna in Water
  • 6 whole wheat fajita style tortillas
  • 1 can (15.25 oz.) Whole Kernel Corn, Low Sodium, drained
  • 1 can (15 oz.) Black Beans, Low Sodium, rinsed and drained
  • 1 can (10 oz.) Enchilada Sauce
  • 12 cup diced red onion
  • 2 tsp. chili powder
  • 112 tsp. cumin
  • 8 oz. finely shredded Monterey Jack Cheese, divided
  • Sour Cream, Salsa, Avocado (optional)


  • Preheat oven to 350°F. Spray 9 x 13 inch pan with cooking spray.
  • Line pan with 4 flour tortillas so bottom is covered and tortillas run up the sides of the pan.
  • Mix together the tuna, corn, beans, onion, chili powder and cumin. Add the enchilada sauce and mix well.
  • Spread 12 of the tuna, corn and bean mixture over the tortillas. Sprinkle 12 of the cheese over the tuna mixture.
  • Lay two additional tortillas over the cheese. Spread the remaining tuna mixture over the top. Add 12 of the remaining cheese.
  • Cover with foil and bake for 25 minutes, until hot throughout. Sprinkle remaining cheese on top and place under the broiler for 1 – 2 minutes, until cheese is just browned.
  • Serve with salsa, sour cream and avocado as desired.
Servings Per Container 8
When using 4 (2.6 oz.) Pouches - Low Sodium Chunk Light Tuna in WaterServings Size 214 g
Amount Per ServingDV%*
Total Fat12g18%12g
Saturated Fat5g25%5g
Total Carbohydrate29g10%29g
Dietary Fiber5g20%
Vitamin A10%
Vitamin C2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.