A Very Southwestern Casserole
Author: Suzanne Collier, adapted from Sid's Sea Palm Cooking
Recipe type: Casserole, Easy, Quick
Cuisine: Southwestern
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- Lightly grease bottom of 13X9 pan and arrange 6 tortillas to overlapping.
- Brown meat over medium heat with the onions and garlic until meat is cooked and onions are translucent.
- Add salsa, green chiles, El Pato Sauce, tomatoes, bell pepper,spinach, and lime juice.
- Simmer uncovered for 15 minutes, stirring occasionally.
- When most of the liquid has evaporated, remove from heat.
- Top tortillas with half of the meat mixture.
- Arrange the remaining tortillas over the meat mixture.
- Spread Greek yogurt evenly over tortillas, top with remaining meat mixture.
- *At this point, you can freeze for a busy day casserole.
- 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.
- Remove casserole from the oven and let stand 10 minutes.
- 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/
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