Green Chile Casserole Recipe
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Dinner time is hands down the hardest time of the day for me. Please tell me I’m not alone.
Family dinner is an important time for us, but The Husband doesn’t get home from work until almost 7pm. If you have kids, you’ll know that after 5 pm children become ravenous gremlins intent on raiding any food they can sniff out. I may or may not have similar ravenous tendencies.
If, like me you have the most wonderful intentions to meal plan, but can never seem to get it done (okay, I give myself too little credit, I’m pretty sure I did TWO whole weeks of meal plans last year), then you know what it is like to gaze into the pantry at 5 pm and wonder what the heck you’re going to make when you’re missing at least 1 ingredient from each of your favorite recipes.
Turning weaknesses into strengths people. Flyingby the seat of my pants is my M.O. (a weakness that I’m working on), but I do it with grace and (occasionally) style. I’m the queen of throwing things together and watching my husband’s eyes light up impressed.
This Green Chile Casserole is one of my favorite dinners to make when I’m flying by the seat of my pants, and I’ve absolutely nothing planned out for dinner. It requires a little bit of prep, but is mainly a mish mash of yummy, healthful foods.
There are three absolutely vital ingredients in this recipe: the seasoning, the sweet potato, and the enchilada sauce.
A word about the enchilada sauce. I’ve been experimenting with green chili enchilada sauces ever since I could cook (let’s just say about 20 years), and this Frontera Green Chile Enchilada sauce is far and away the most flavorful packaged green chile enchilada sauce you’ll find. I’m pretty sure most stores in my area carry it: Sprout’s, Walmart, Smith’s. You can also purchase it fora discountat Thrive Market (which is where I buy mine). If you regularly purchase healthful, organic, natural products Thrive Market is a member’s only shopping site that will save you a ton of money.
Beyond the aforementioned items, this is one recipe where you’ll find that substitution won’t kill the taste. Have some bell peppers? Sautée them up and throw them in! Love tomatoes? They add some great flavor. Don’t lovecheese? I’m questioning your taste, but go ahead and leave the cheese off, your Green Chile Casserole will still taste amazing.
Okay, okay, all this talk is really making me hungry. I’d better get on with the recipe!
Green Chile Casserole
Save RecipeIngredients
- 4 tbsp avocado (or olive) oil divided
- 1 lb ground beef or ground turkey
- 16 - 6 inch corn tortillas
- 1 large sweet potato
- 1 can or two cups black beans (drained and rinsed)
- 1 can corn (drained)
- 1 cup fresh salsa ( find my recipe here )
- 1 pouch Frontera Green Chile Enchilada Sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- Cilantro for garnish (optional)
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 1 medium onion (chopped)
- 2 tsp Montreal Steak Seasoning
Seasoning for the meat
Instructions
- Preheat the oven to 350° F.
- Peel and chop up your sweet potato in pieces no larger than 1/2 inch cubed. You may find it easiest to cut the sweet potato into very large chunks and chop it up using your food processor. I always use my Ninja blender for this.
- Prep your ground meat. Cook meat on medium to medium-high heat in a large skillet or frying pan. Break the meat into small pieces.
- While the meat is still raw, add your spices: chili powder, cumin, paprika, Montreal Steak Seasoning, and the chopped onion. Stir well to combine.
- When your meat is almost fully cooked, add the chopped sweet potato and cook an additional 2-3 minutes. Add 2 tbsp oil if the mixture begins to dry out.
- Coat the bottom of a 9 x 13 baking dish with 2 tbsp avocado (or olive) oil, arrange 8 corn tortillas (they will overlap one another).
- Layer meat sweet potato mixture, 1/2 of the black beans, 1/2 corn, 1/2 of the cheese.
- Add another layer of 8 corn tortillas.
- Layer sweet potato mixture, remaining black beans, remaining corn, salsa, and Green Chile Enchilada Sauce.
- Bake at 350° for 20-25 minutes.
- Remove from the oven and immediately top with the remainder of the cheese. Let sit for 5 minutes then serve.
7.8.1.2
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https://www.ohsosavvymom.com/2017/01/green-chile-casserole-recipe-clean-eating/
Oh So Savvy Mom
Now, the fact that my kids eat two and three helpings of this is simply the icing on the cake. One pan of Green Chili Casserole generally feeds our family for two dinners which means I don’t have to cook tomorrow night! I’m pretty sure I can hear angels singing in the distance.
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