A Very Southwestern Casserole
Author: 
Recipe type: Casserole, Easy, Quick
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This is a great, easy and completely delicious casserole that is relatively easy on carbohydrates and long on flavor!
Ingredients
  • 12 Corn Tortillas
  • 1 ½ lbs ground Elk
  • 1 tsp. Garlic Sea Salt
  • 1 large Onion, chopped
  • 6 Garlic Cloves, minced
  • 1 cup Salsa
  • 1 cup Hatch Green Chiles,finely chopped
  • 1 - 8 oz can El Pato Sauce (regular tomato sauce if you don't want a little heat)
  • 2 med. Tomatoes, diced
  • 1 large Orange Bell Pepper, chopped
  • 1 tbsp. Fresh Lime Juice
  • 1 cup 0% Fat Greek Yogurt
  • 1 cup Sharp Cheddar Cheese, grated
  • 1 cup Monterey Jack, grated
  • 10 oz. frozen Spinach, chopped
  • ½ cup sliced Black Olives
  • 1 bunch Green Onions, thinly sliced for garnish after baking
Instructions
  1. Lightly grease bottom of 13X9 pan and arrange 6 tortillas to overlapping.
  2. Brown meat over medium heat with the onions and garlic until meat is cooked and onions are translucent.
  3. Add salsa, green chiles, El Pato Sauce, tomatoes, bell pepper,spinach, and lime juice.
  4. Simmer uncovered for 15 minutes, stirring occasionally.
  5. When most of the liquid has evaporated, remove from heat.
  6. Top tortillas with half of the meat mixture.
  7. Arrange the remaining tortillas over the meat mixture.
  8. Spread Greek yogurt evenly over tortillas, top with remaining meat mixture.
  9. *At this point, you can freeze for a busy day casserole.
  10. Bake in a 350F oven for 30 minutes or until hot and bubbly. Sprinkle with cheeses and return to oven for another 15-20 minutes.
  11. Remove casserole from the oven and let stand 10 minutes.
  12. Cut into squares to serve. Garnish with olives and sliced green onions.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2013/06/09/a-very-southwestern-casserole-src/