Healthy Mexican Casserole! May 29 2015, 1 Comment
Can you tell there is a theme going on at The Blonde Pantry?! Mexican food!! I realized the other day that besides the tortilla soup and the taco salad I wasn’t really honoring one of my favorite types of foods on the blog! So here you go for all the healthy foodies who still love Mexican food, I am sure this Mexican casserole will soon become a permanent recipe in your house just like mine! Below is how the process went down! Mind you, they aren't my most beautiful photos but I wanted to be sure and document the process just incase Anyone wanted to see examples of the cooking order. Luckily, I had a great sous chef to help with the cooking so please don't mistake his manly hands for mine ;) Ryan wanted to get really creative with the layout of the top row of tortillas and I gave him the creative space that he was soo wanting and I think it turned out great! Usually when Ryan enters the kitchen and I am cooking, I am eyeing him down like a lion ready to pounce, one fast move and he is out of there (!!) But today I just couldn't keep him out and cooking together was way more enjoyable than I thought it would be mainly because I left him the clean up (that's what husbands are for right?) Okay NOW on to that great recipe!!
- 1 pound of lean ground beef (93%)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 -10 oz bag of frozen organic corn
- 1/2 a medium red onion,chopped
- 1/2 a small jalapeño (more if you like spicy)
- 7-8 corn tortillas
- 1 can of 10 oz. of enchilada sauce
- 2-4 teaspoons of chili powder
- 1 teaspoon of cumin
- 1/2 cup of shredded Mexican blend cheese
- 1. Start by preheating the oven to 400 degrees.
- 2. Then on your stove heat a skillet to medium-high heat and add in the chopped bell peppers, onions, and some of the chili powder and cumin then sauté until soft- remove and put into a bowl, set aside.
- 3. While the vegetables are sautéing, in a separate skillet (medium-high heat) I added in the ground beef and cooked until browned and THEN add in half the can of enchilada sauce and finished cooking and set aside.
- 4. BACK to the vegetable pan, once the bell peppers/onions where done and removed from the skillet I added in the bag of frozen corn and cooked until done. Add the corn in with the other vegetables and mix (then I added in some more of the chili powder for good flavoring - you can be the judge of how much you add but I added the other teaspoon).
- 5. Now that everything is cooked we can start layering! In a 11x13 greased pan, add the other half of the enchilada sauce, then the strips of the tortillas, then the ground meat, then the vegetables. Start back with the tortilla strips for the top layer and cover with cheese!! Cover with foil and place in the oven for 20 minutes, then remove the foil and cook for another 5-10 minutes until the top layer is golden brown. Serve hot and if desired top with fresh cilantro and enjoy!!
- *I used the Old El Paso enchilada sauce because I am stuck in the burbs and I couldn't find an organic/healthier one. I really didn't mind the nutrition content though so feel free to use this one if it all you can find!
SO IN LOVE!
Everything is better with fresh herbs! We still had leftover cilantro which was perfect to throw on this dish! Since this casserole can get a little messy I would recommend throwing some lettuce into a bowl and topping it with a heaping spoonful of this casserole! That way you are getting both vegetables AND Mexican food! Words... there are just no words for what this casserole has added to
my life tastebuds! What do you think?! Dying to give this recipe a try?! I know I can't wait to make it again!!