From Scratch Salsa Verde Beef Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound tomatillos, husked 1/2 cup finely chopped onion 1 teaspoon minced garlic 1 serrano chile peppers, minced 2 tablespoons chopped cilantro 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1.5 cups water1 pound extra lean ground beef1 Tbs oregano2 tsp garlic powder2 tsp onion poder2 Tbs chili powder2 Tbs Extra Virgin Olive oil (in oil mister)12 corn tortillas3/4 frozen spinach, defrosted1 cup fat free plain greek yogurt1 package 2% mexican shredded cheese (seven 1/4 cup servings)
To make salsa verde
1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, and cumin; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2. Using a hand blender, carefully puree the tomatillos mixture.
To prepare casserole
1. Combine beef with chili powder, oregano, onion powder, garlic powder and cook in pan till no longer pink.
2. Spray bottom of 9x13 pan with oil.
3. Layer bottom of pan with about 4 tortillas; tear to cover in single layer.
4. mix together spinach and yogurt with 4 Tbs of salsa.
5. Spread 3/4 of spinach mixture into layer on top of tortillas.
6. Add another layer of tortillas as in step 4.
8. Using a slotted spoon combine beef with remaining spinach mixture and 1/4 cup of salsa and layer into casserole.
7. Add another layer of tortillas as in step 4.
8. Top with remaining salsa.
9. Bake at 350 in preheated oven for 20 minutes.
10. Top evenly with cheese.
11. Bake until cheese is melted; approx 5 min.
12. Allow to cool for about 5 minutes and cut into 8 equal servings.
Serving Size: makes 8 equal servings (approx 1 cup each)
1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, and cumin; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2. Using a hand blender, carefully puree the tomatillos mixture.
To prepare casserole
1. Combine beef with chili powder, oregano, onion powder, garlic powder and cook in pan till no longer pink.
2. Spray bottom of 9x13 pan with oil.
3. Layer bottom of pan with about 4 tortillas; tear to cover in single layer.
4. mix together spinach and yogurt with 4 Tbs of salsa.
5. Spread 3/4 of spinach mixture into layer on top of tortillas.
6. Add another layer of tortillas as in step 4.
8. Using a slotted spoon combine beef with remaining spinach mixture and 1/4 cup of salsa and layer into casserole.
7. Add another layer of tortillas as in step 4.
8. Top with remaining salsa.
9. Bake at 350 in preheated oven for 20 minutes.
10. Top evenly with cheese.
11. Bake until cheese is melted; approx 5 min.
12. Allow to cool for about 5 minutes and cut into 8 equal servings.
Serving Size: makes 8 equal servings (approx 1 cup each)
Nutritional Info Amount Per Serving
- Calories: 363.6
- Total Fat: 19.3 g
- Cholesterol: 52.2 mg
- Sodium: 288.5 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.3 g
- Protein: 23.2 g
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