Friday, December 9, 2011

Mexican throw-together casserole

Want to eat more and weigh less? Eat like this!


Trying to make a yummy, melt-in-your-mouth, warm, hearty, low-fat dinner... I had to plan ahead (about an hour)... but it was definitely worth it!

Red beans
OPTIONAL: Taco meat (made from frozen burgers - or use TVP or boca frozen crumbles)
Frozen corn
Rotel (in a can)
2 medium potatoes, your choice
5-7 small corn tortillas
Enchilada sauce (we used green)

I made red beans from scratch but you don't have to. (However, I recommend it because it's easy, with no additives, no added salt!) Just cover beans with a few inches of water. Bring to boil. Keep on medium boil for 1-2.5 hours, depending on your elevation and how many you're cooking. Just check on the beans every 45 minutes - 1 hour. Taste a bean. Are they done? If not, just keep going. Add more water as needed. See how easy that is?

Now, here's where the preparation is needed. Just rinse and dice your potatoes. (Smaller pieces cook faster.) Now, bake at 375 or so, for 30 minutes. Turn your potatoes. I've also found that it helps to put water in the pan, or put a cup of water in the oven when baking. This will keep your potatoes moist. (This time I just filled the baking pan with water halfway up the potato pieces.) No, really. It works!

Cook your TVP or thawed boca burgers (that you've cut into small pieces) with taco seasoning. You can find a recipe to make your own online or use a premade package. (Just be careful because those are full of all kinds of preservatives and ingredients you can't pronounce!)

While that's all cooking, you'll want to slice up your tortillas. Open your rotel. Drain/rinse your beans. Get your corn out of the freezer or shave it right off the cob.

Can you see how easy this is?

The only thing you're waiting on is the potatoes. So, once they're mostly cooked just start layering:


Spread a thin layer of oil in your bowl to prevent sticking. Then go to town! We started with corn tortillas, then layered a bit of everything else. Don't forget to put a few spoonfuls of enchilada sauce in each layer. More corn tortillas, more layers. Then a top layer of tortillas again. Top off with a few spoonfuls of enchilada sauce again.

Preheat oven to 375.

Cover with foil and bake 20-30 minutes. With the glass container you can watch for the sauce inside to boil. When that happens, remove foil and bake until brown on top (another 20 or so minutes). Top with Daiya if you want - but it's not really necessary.

I thought there would be leftovers -- but trust me, there is no way you could leave this dish alone. We certainly didn't. So, go ahead and stuff yourself.. guilt-free.


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