Tuesday, June 26, 2012

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
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

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.

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