Enchilada Casserole

I added zucchini to this to make it lighter plus figured it would be too much food for me and my friend Caleb will eat anything with zucchini in it.

Enchilada Casserole

Ingredients:

1 lb hamburger

1 onion diced

1 green pepper diced

¼ poblano pepper minced

1 Tbsp oil (only if you use lean ground beef otherwise you can omit)

1 can salsa verde

Cilantro, cayenne pepper, chili powder to taste.  [I used ~1 tsp cayenne, ½ Tbsp chili powder, and ½ teaspoon cilantro (there is some cilantro in salsa verde)

1 can black beans or 2 cups (I always soak and cook dry beans to reduce the sodium levels)

2 zucchini diced

16 corn tortillas

12 oz cheddar cheese shredded

Directions:

Preheat oven to 350°. Brown the hamburger and then add oil and onions and peppers and sauté until tender on medium heat. Turn heat to low. Add salsa verde, black beans, and zucchini. Cover and allow to simmer for ten minutes.

Assemble casserole as follows (in a 9 x 13 pan): one layer meat and bean mixture, 1/3 of the cheese, eight tortillas laid flat over mixture, meat, cheese, tortillas, meat, and cheese. Bake in the oven for 30 minutes.