Mexican Casserole


5ml olive oil

20g red onion, chopped

75g WL bacon, cut into strips

80g red pepper, chopped

200g corn kernels

100g WL pasta sauce

1/4 teaspoon Woolies Chicken Fajita spice (or a sprinkle of cumin, smoked paprika and cayenne pepper)

Chillies and garlic to taste

Salt and Pepper to Taste

Fresh coriander to serve

Fry onions in olive oil, add red pepper and bacon and fry for a few minutes.  Add spices, chillies and garlic.  Stir in corn kernels and fry for 2 minutes.  Stir in pasta sauce and transfer to oven proof dish and bake in oven for 20 minutes for 180C.

Serve with fresh coriander (was too hungry, forgot to add!  LOL!)

For vegetarian option.  Omit bacon and use low fat cheese to sprinkle over before baking in the oven.


WL serves 1

1 Protein, 2 CC, 3 Veg, 1 Fat

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s