Healthy Mexican Casserole
This Healthy Mexican Casserole has grass-fed beef, roasted bell peppers, corn, salsa and is topped with melted cheese. It's perfect for dinner and leaves plenty of leftovers!
Servings: 6 servings
Equipment
- 9x13 inch casserole dish
- large non-stick pan
- cutting board
- chopping knife
- mixing spoon
- measuring spoons
Ingredients
- 1 lb grass-fed beef
- 1 tbsp extra virgin olive oil
- 2 red bell peppers diced
- 2 yellow bell peppers diced
- 1 1 jalapeño (optional) diced and seeds removed
- 1/2 red onion diced
- 1 14 oz black beans rinsed and drained
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt more to taste
- 2 C shredded cheese I used Sargento Mexican 4 Cheese Blend
- 1 16 oz can salsa I used Frontera Roasted Tomato Salsa
- cilantro, avocado, greek yogurt for toppings
Instructions
- Preheat oven to 400 degrees. Lightly grease a9x13 inch casserole dish with coconut oil.
- Prepare all of the veggies.
- Coat a large nonstick pan with olive oil and put on medium-high heat. Add onions, bell peppers, and jalapeño. Cook, stirring occasionally, until onions are translucent and veggies are slightly softened, about 4 minutes.
- Add ground beef to pan and cook until meat is cooked through, about 7-8 minutes. Discard fat.
- Add all spices to pan and stir to combine.
- Turn heat down to medium-low. Add frozen corn, black beans, and salsa to pan and stir to combine. Cook for additional 3 minutes, stirring occasionally.
- Transfer mixture to greased casserole dish.
- Top with shredded cheese and cover with aluminum foil. Bake in oven for 20-25 minutes, or until cheese is melted and bubbling.
- Add greek yogurt, avocado, and cilantro for toppings.