Tuesday, July 30, 2013

Healthy Mexican Casserole

Last week I told you I would share my latest clean eating creation. An almost 4 year old devoured my wheat tortillas, so instead of bringing you the whole Tortilla Casserole we are going to improvise and pretend today. 

I'm going to take you through all of the steps and you can add in the tortillas if you have them, but it's still sooo good without them! 



I started out by cooking my brown rice. I decided to make double the recipe so we could use this in lunches later on in the week. It's wonderful stuffed in a whole wheat tortilla and grilled like a quesadilla. 

I made 6 cups of cooked brown rice. 


Then I browned one pound of ground turkey meat.


My family loves Mexican food and I made enchilada sauce earlier in the week. 

Enchilada Sauce:

2 Tbsp olive oil
1 Tbsp wheat flour
1/4 cup red chili powder
2 cups homemade chicken stock 
1 small pureed tomato
1 tsp dried oregano
1 tsp ground cumin

Heat the oil in a sauce pan over medium heat.  Add the flour and chili powder, whisk for a couple of minutes.  Stir in the chicken stock, tomato puree, oregano, and cumin.  Simmer for 15 minutes, stirring frequently.  Store in the refrigerator for up to 3 days.  Makes 2 1/2 cups.


I poured it over my rice. 

After my turkey was browned, I added two cups of corn and two cups of black beans. 
You can also add some diced onion, but I didn't have any. 

I dumped the mixture into my rice and stirred everything together. 

If you are using whole wheat tortillas, add enchilada sauce to the bottom of your dish. Then add a layer of tortillas. Top with mixture. If I had tortillas, I would have sliced two or three into strips, browned them in the oven with some olive oil brushed on and heated them until they were crispy. They would be perfect on top of this dish. 


I topped with cheese (Watch your ingredients on some cheeses. I use Amish made and they don't have all of the preservatives in them.) and baked my casserole for 20 minutes in a 350 degree oven. 


My husband ate two large plates full, Caleb had one and a half toddler plates, and my stepchildren ate heaping portions of it. Literally inhaled the entire first dish (I made enough for two large casserole dishes). 



Can you tell it's "clean"? 

Nope, not one little bit. 
The enchilada sauce takes a little time to make, but it's worth the extra effort. 
I used dried beans, plain frozen corn, and brown rice. Just throw it all together and I promise it's worth every bit of effort you put into it! 


If you like extra cheese, add it. Just tweak it to whatever your family likes the most. 


15 comments:

  1. Ohhh I love some skinny tex-mex! Thanks lady!

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  2. Did you see what I posted on my Facebook page about this the other day?! I need a pan of this for myself! haha! I keep coming back to the recipe - I need to just make it! YUM!
    -Heather
    www.stringtownhome.net

    ReplyDelete
  3. You are the first clean enchilada sauce that I have come across. My family loves Mexican food, but I struggled with enchilada sauce. I'm thrilled to find this recipe and can't wait to make the Mexican casserole. I am also currently looking for recipes to add more beans to my family's diet and this certainly fits the bill. Thanks so much for linking up at Get Fit Friday Blog Hop so that I could find you. We have just added a social media link up to it as well if you want to stop back and link those up. I can't wait to read more!

    ReplyDelete
  4. Happy Friday! My Friday Flash Blog linky party is live @ The Jenny Evolution – a flash mob of blogs where you share your favorite posts of the week. Hope to see you there -- you may just get highlighted next week!

    Jennifer
    thejennyevolution.com

    ReplyDelete
  5. I must try this out. It looks really good!

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  6. Hi Wendy! It's dinnertime in my house and this is making me hungry! Looks so good! I just wanted to let you know that I have featured this on my Finding Friday: My Favorite Finds post! http://bit.ly/1cmluic I hope you have a chance to swing by a take a look! While you're there, be sure to grab my featured button!

    Julia
    It's Always Ruetten

    ReplyDelete
  7. Hi! Can you tell me how many spoons or cups for 1 small pureed tomato from Homemade Enchilada sauce?? Thanks.

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  8. I love mexican dishes that are made healthier! So glad you linked up to The Weekend re-Treat on The Best Blog Recipes!

    Wanted to stop by and pin your post while I was here tonight :)

    Shauna
    http://thebestblogrecipes.com/

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  9. Just wanted to let you know that your recipe was one of the most popular at last week's Foodie Friday. Congratulations!!!!

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  10. This looks delish! I just have one question: I have never cooked with dry beans before, so are you supposed to soak or do anything to them before you use them in this recipe?
    Thanks!

    ReplyDelete
    Replies
    1. I soaked my beans overnight the night before I plan to use them.

      Delete
  11. How many people does this roughly serve? Thank you!

    ReplyDelete
    Replies
    1. I would say between 6-8 people. I fed two adults and three kids two whole meals out of it. We ate salads with it as well.

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