We’re leaning in hard to the “casserole phase” of the pandemic…a time where we’re not into fancy or intricate cooking, and we just want to throw yummy things into a casserole, pop it into the oven, and within a short time, be eating dinner by the scoop. We’re owning it, and pretty happy with ourselves.
Here’s one that hit the spot tonight (plus, it hides a decent amount of spinach). It’s a Tex-Mex style enchilada casserole, with a bit of a sweet and smokey BBQ twist.
- 1.5 pounds lean ground beef, turkey or chicken or a ground meatless option (we used Lightlife Smart Ground Plant-Based Crumbles)
- 4 flour tortillas (8-inch)
- 2 large sweet potatoes, peeled and cut into smaller bite-size bits
- 1 large onion, chopped
- 1 15-ounce can of black beans, rinsed and drained
- 1 15-ounce can diced tomatoes, drained of excess liquid
- 2.5 cups shredded cheddar cheese
- 4 cups spinach
- 2 Tablespoons Honey Chipotle BBQ Seasoning
- 1.5 Tablespoons Taco Town
- 1 10-ounce can enchilada sauce
- One 4-ounce can of green chilies
- Olive oil, at least 4-5 Tablespoons
- Sprinkles of salt and pepper
- 2–6 Tablespoons water
- Preheat oven to 425 degrees
- Toss sweet potatoes in a large bowl with 2-3 Tablespoons olive oil and 1 Tablespoon Honey Chipotle BBQ, so the potatoes are well-coated and not dry. Lay on a baking sheet with parchment paper, spreading evenly so they don’t overlap. Bake for 25-30 minutes, flipping once after 15 minutes. Set aside and turn oven down to 400.
- Meanwhile, in a large, wide pot add 2 Tablespoons olive oil, onion and ground meat/meatless crumbles. Add 2-6 Tablespoons of water. The amount depends on what kind of meat you’re cooking – use more water for a meat substitute, less it’s beef – just make sure it’s enough to simmer the meat and not burn it.
- Stir in Taco Town over the meat and cook over medium heat, until it’s cooked and not pink (or 4-6 minutes for meatless crumbles). Drain fat if needed.
- Stir in sweet potatoes, black beans, tomatoes, enchilada sauce and 1 more Tablespoon of Honey Chipotle BBQ. Cook to warm and incorporate flavors for about 3-5 minutes, stirring often.
- Add spinach, 2 cups at a time, until it wilts.
- Grease a 3-quart casserole dish (or a deep 9 x 13-inch baking pan) with olive oil and place 2 tortillas on the bottom of the pan.
- Add 1/2 of the meat mixture on top and sprinkle on light cheese, then layer with two more tortillas and put the rest of the meat mixture on top and sprinkle with the rest of the cheese.
- Bake at 400 for 20-25 minutes or until bubbly. Cut and serve.
- Category: Casserole
- Method: baking
- Cuisine: Mexican, American