Beef & Summer Veggie Enchilada Casserole
This Mexican inspired "lasagna" is the perfect way to use up all those summer squash, you can add peppers if you like some heat, and we use corn tortillas in place of lasagna noodles. You can even leave out the ground beef and make this a vegetarian meal! It's quick, easy, healthy, and best of all delicious!
Ingredients
Instructions
-
Step 1
Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat. Add onion, ground beef, and garlic; cook and crumble about 5 minutes. Add squash, zucchini, Italian dressing, pico de gallo, beans, and taco seasoning and cook, stirring occasionally, until the liquid comes to a simmer. Then simmer until the liquid reduces by half then remove from heat.
-
Step 2
Spray a 9 x 13 casserole dish with non stick spray. Spoon one-third (about 2 cups) of the meat and vegetable mixture into the prepared dish. Top evenly with 4 tortillas and split one in half to finish covering the end of the pan. Repeat with half the remaining vegetable mixture, then sprinkle 1 cup of cheese and top with the remaining tortillas. Now layer the remaining vegetable mixture and the second up of cheese.
Bake uncovered until the cheese is bubbly, 25 to 30 minutes. Top with avocado, tomatoes, green onions, sour cream, or whatever you like and enjoy!
Note
The recipe I took inspiration from was found at EatingWell and I modified it to suit my families tastes while keeping as many of the healthy benefits possible. It was written to be a vegetarian recipe and also included some poblano peppers, too. Follow them for more really yummy and healthy recipes.
