While Cubanelle peppers, zucchini and whole wheat tortillas are not traditional Tex-Mex ingredients, their flavours contribute to a new rendition of a classic.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
- 1 tablespoon extra-virgin olive oil
- 2 onions chopped
- 2 Cubanelle peppers chopped
- 2 lbs lean ground beef
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin seeds crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper flakes
- 3 tablespoons tomato paste
- 1 can whole tomatoes chopped
- 2 cups chopped zucchinis
- 2/3 cups sodium-reduced beef broth
- 6 whole wheat tortillas
- 3 1/2 cups shredded Monterey Jack cheese (9 oz/255 g)
MethodIn large saucepan, heat oil over medium heat; cook onions and Cubanelle peppers, stirring occasionally, until softened, about 7 minutes.
Push mixture to side of pan. Add beef to other side; brown over medium-high heat, breaking up with back of spoon, about 4 minutes.
Stir in garlic, chili powder, cumin seeds, salt, pepper and hot pepper flakes. Stir in tomato paste; cook for 1 minute. Stir in tomatoes with juice, zucchini and broth; simmer, stirring occasionally, for 20 minutes. Let cool.
Spread 1 cup of the beef mixture in 13- x 9-inch (3 L) baking dish. Layer with 2 tortillas, then generous 2 cups of the beef mixture; sprinkle with one-third of the cheese. Starting with tortillas, repeat layers twice.
Cover with foil. Bake in 400°F (200°C) oven until knife inserted in centre comes out hot, about 25 minutes. Uncover and broil until cheese is browned, about 4 minutes. Let stand for 10 minutes before serving.
Nutritional facts Per each of 10 servings: about
- Sodium 828 mg
- Protein 34 g
- Calories 453.0
- Total fat 24 g
- Potassium 651 mg
- Cholesterol 85 mg
- Saturated fat 11 g
- Total carbohydrate 26 g
- Iron 32.0
- Folate 18.0
- Calcium 33.0
- Vitamin A 17.0
- Vitamin C 35.0