Entrees - Phase 1 - TexMex Casserole




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RiverGirl
02-26-2013, 07:31 PM
Recipe inspired by this one (http://www.kalynskitchen.com/2013/01/vegetarian-pinto-bean-green-chile-casserole.html) from Katlyn Kitchen

Note: I made this using my little 5 x 7 casserole dish, if using a larger size dish indredient amounts would need to be adjusted accordingly.

Ingredients
1 1/2Cups Pinto Beans (I didn't have any, used chickpeas... still tasted good)
1Cup Extra Lean Ground Beef (cooked and season w/ Taco Seasoning (http://www.3fatchicks.com/forum/miscellaneous-phase-1/183205-taco-seasoning-recipes.html))
1/2 Green Pepper diced (I used yellow)
1/4 Red Onion diced
1 Garlic Clove diced
1Cup Green Enchilada Sauce
1 Jalapeno diced
1Cup RF Cheddar Cheese (grated)
1TBSP Olive Oil
1/2tsp Cumin
1/4Cup Sour Cream (I use low fat)
Salt to taste

Preheat oven to 375, spray casserole dish w/ non stick spray

Put Oil in sauce pan over medium heat, add onions on green pepper and saute for 4-5mins
Add salt, cumin & beans.
Mash mixture slightly (potato masher or w/ fork)
Stir in enchilada sauce, let simmer until reduced
Remove from heat, stir in sour cream

Spread mixture in bottom of casserole dish
Top evenly with seasoned (cooked) beef.
Top with Jalapenos, then cheese

Cover w/ foil and bake for 30 mins covered, uncover and bake 20 mins longer (the last 5 mins I turned on the broiler)

Remove from oven, cut and serve warm

I had mine with fresh salsa for an added kick!