Southwest Style Tuna Casserole

Southwest Style Tuna Casserole
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 8


  • 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 Serving Size: 214g
Amount Per Serving DV%*
Calories 320
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 580mg 24%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 20%
Sugars 2g
Protein 22g
Vitamin A 10%
Vitamin C 2%
Calcium 25%
Iron 10%

*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.