Mexican Casserole

If you're sick, had a baby, feeling down, or celebrating a birthday, I'm going to bring you something to eat. That's just what I do. 

I stopped buying baby gifts for newborns - most of the time my friends and family don't need another blanket or onesie.  What they need is a healthy, hearty, prepared meal for their family to eat for dinner, with leftovers to spare. This dish isn't fancy (at all) but I don't know too many families who dislike a Mexican inspired dish, or the quantity this creates. I always include a copy of the recipe and everything they need for dinner, including dessert. Using disposable pans is also helpful because you're not burdening anyone with dishes, or having to return the dish to its rightful owners. 

I made this for my own family this week knowing that we were going to have a busy week and leftovers would be easier than fixing a new dinner each night. Adapted from Mexican Fiesta Casserole. 

Mexican Casserole

16 oz. lean ground turkey

1 cup onions, finely chopped

1 cup zucchini, finely chopped

1 cup corn, frozen

1 16 oz. jar salsa

1 can black beans, rinsed and drained

2 cups shredded Mexican cheese

8 6-inch flour tortillas

1/4 cup scallions, sliced

spice mixture (see recipe below) or one taco seasoning packet

Toppings: sour cream, 

finely chopped lettuce, avocado

Preheat oven to 350.  Spray 9 x 13 pan with cooking spray.

Heat a large skillet or dutch oven to medium-high heat.  Add the turkey and cook until browned, 5-7 minutes. Drain off any excess fat with a turkey baster.  Stir in the onions and zucchini and cook until tender, about 5 minutes.  Stir in the spice mixture, 1 cup of water, and the corn.  Simmer until thickened, about 2 minutes, then stir in the black beans. Turn off heat.  

Lay 4 tortillas to cover the bottom of the pan, spoon half of the meat mixture on top, spread about 1/2 the jar of sauce over top, sprinkle with 1 cup of cheese. Top with 4 more tortillas, remaining meat mixture, remaining sauce, and remaining cheese. 

Bake until cheese is melted and bubbling, about 25 minutes.  Sprinkle with scallions, let rest for 20 minutes (yes, 20 minutes!), slice and serve with sour cream, avocado, and/or shredded lettuce on the side. 

Spice Mixture

You can purchase a taco seasoning packet, but it will be packed with sodium and other random things you may not want.  Instead, just use what's in your pantry. I made a little mixture like this. I didn't measure it, I was just heavy-handed with the shakers, but I think this would be a good estimate of what I put in. 

1/2 tsp. salt

1/2 tsp chili powder

1/4 tsp fresh ground pepper

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp onion powder

Done!

Assembling the casserole

Notes:

• If you don' have Mexican cheese on hand, feel free to use cheddar or mozzarella, pepper jack.... it will be fine!
• If you have larger tortillas, just cut them to size so it creates a layer that covers the whole pan.