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.
Wow. I made this with chicken, and -- as you would say -- it was ROCKIN'. Took me way more than 30 minutes though. Embarrassingly longer than 30 minutes.
ReplyDeleteChicken would take a bit longer, yes. This recipe is fast if you can really multi-task, which takes time to develop in the kitchen. Glad it was good though!
DeleteI would just like to say that I ate Emma's attempt at this dish and it was glorious. really.
ReplyDelete