Veggie Tortilla Bake

I love Mexican food, so consider this recipe the first of many tortilla adventures.  I think of this tortilla bake as a tex-mex lasagna, and it's awesome because it is easily frozen for busy weeks.  Hearty and packed with veggies, this dish comes together quickly for a great meal.

Veggie Tortilla Bake

Prep time: 30 minutes

Cook time: 20 minutes

Serves 8

Ingredients:

1 zucchini, shredded

1 squash, shredded

1 carrot, shredded

2 ears sweet corn, fresh or frozen (equals 1 cup)

1 medium onion, diced

1/2 lb ground chuck

15 oz tomatoes

2-3 cloves minced garlic

1 jalapeño chili, seeded and diced (alternative: add 1/4 tsp red pepper flakes)

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

12 small corn tortillas (6")

4 oz salsa

Toppings: cheese, sour cream, avocado

Directions:

1. Preheat the oven to 350ºF.  Grease a 9x13" casserole dish.  In a skillet over medium heat, brown the meat and onions.  

2. While the meat is cooking, combine the tomatoes, garlic, chili, and spices in a saucepan and simmer over medium-low heat.

3. Drain the meat and set aside.  In the skillet, add the shredded veggies and cook until softened, about 5-7 minutes.  

4.  Add the meat and onions along with the tomato mixture to the skillet.  Allow to cook together for five minutes.  

5.  Slice the 12 tortillas in half, then layer 12 halves in the bottom of your greased casserole dish.  Add the filling, spreading evenly throughout the pan.  Layer on the remaining 12 halves of tortilla.  Top with salsa, and bake for 20 minutes.

To freeze:  Slice into individual servings.  Allow to cool to room temperature, then transfer to a freezer container.  Keeps for 2-3 months.