I have several Tex-Mex casserole type dishes, each just a little different from the other. I love that these one dish casserole's are an entire meal, just add a little side salad of lettuce, salsa, jalapeno, sour cream, whatever you enjoy and you're done! Tay was over when I started this but left before it was even in the oven so you only get to enjoy one pic of her ;-( -- make this you'll be glad you did.
-
1
tablespoon(s)
olive oil
-
1
cup
chopped red bell pepper
-
1
package LightLife Smart Ground
- 1 tablespoon ground cumin
-
1
can fire-roasted diced tomatoes
-
1 can red
enchilada sauce
-
1
can
(4 oz)
chopped green chiles
-
1
cup
frozen corn kernels
-
3/4
cup(s)
canned sliced black olives
-
3 taco sized (8-incg) flour tortillas
-
1
cup or so Diaya PepperJack shreds
-
Toppings: sour cream, and chopped tomato, onion and scallion
Heat oil in a large nonstick skillet over medium heat. Add
pepper; sauté 3 to 4 minutes.
Add Smart Ground and cook, until stirred-up well.
Stir in cumin, tomatoes, 3/4 of the can of enchilada
sauce and chiles. Bring to a simmer and cook 10 minutes to develop flavors.
Remove from heat, stir in corn and olives.
Heat oven to 350°F. Spray round 2 quart glass baking dish with cooking spray. Lay one tortilla in bottom of dish.
Top with 1⁄2 the enchilada mixture.
Add about 1⁄3 the
cheese.
Top with another tortilla.
Add the remaining enchilada filling.
About 1⁄2 the
remaining cheese.
Top with the last tortilla. Pour the rest of the enchilada sauce over the top and bake 25 minutes.
Sprinkle with remaining cheese and bake 5-10 minutes or until filing
bubbles.
Cool 5 to 10 min. before cutting in wedges. Serve with toppings.
0 comments:
Post a Comment