Tex-Mex Casserole With Monterey Jack

By Soo Kim and The Test Kitchen

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$Tex-Mex Casserole With Monterey Jack$

Tex-Mex Casserole With Monterey Jack
Photography by Yvonne Duivenvoorden

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	453453 cal
pro	34 g34g pro
total fat	24 g24g total fat
sat. fat	11 g11g sat. fat
carb	26 g26g carb
fibre	4 g4g fibre
chol	85 mg85mg chol
sodium	828 mg828mg sodium
potassium	651 mg651mg potassium
% RDI:	-
calcium	3333 calcium
iron	3232 iron
vit A	1717 vit A
vit C	3535 vit C
folate	1818 folate

Preparation time: 15 minutes
Total time : 1-1/4 hours

While Cubanelle peppers, zucchini and whole wheat tortillas are not traditional Tex-Mex ingredients, their flavours contribute to a new rendition of a classic.

Ingredients

1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
2 onions , chopped2 2oniononions, chopped
2 Cubanelle peppers , chopped2 2Cubanelle pepperCubanelle peppers, chopped
2 lb lean ground beef 2 2lb lblean ground beef
2 cloves garlic , minced2 2cloves garlic, minced
2 tbsp chili powder 2 2tbsp tbspchili powder
1 tbsp cumin seeds , crushed1 1tbsp tbspcumin seeds, crushed
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
3 tbsp tomato paste 3 3tbsp tbsptomato paste
1 can (28 oz/796 mL) whole tomatoes , chopped1 1can (28 oz/796 mL) can (28 oz/796 mL)whole tomatoes, chopped
2 cups chopped zucchini 2 2cups cupschopped zucchini
2/3 cup sodium-reduced beef broth 2/3 2/3cup cupsodium-reduced beef broth
6 large (10-inch/25 cm) whole wheat tortillas 6 6large (10-inch/25 cm) whole wheat tortillawhole wheat tortillas
3-1/2 cups shredded Monterey Jack cheese , (9 oz/255 g)3-1/2 3-1/2cups cupsshredded Monterey jack cheese, (9 oz/255 g)

Preparation

In 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.

Additional information :

To Freeze
Follow first 4 paragraphs. Cover with plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 months. Thaw in refrigerator for 24 hours; remove plastic wrap, re-cover with foil and bake in 400°F (200°C) oven until knife inserted in centre comes out hot, about 30 minutes. Uncover and bake until tortilla edges brown, about 15 minutes. Broil until cheese is browned, about 4 minutes. Let stand for 10 minutes before serving.

Source : Canadian Living Magazine: December 2011