Mexican Casserole

I love a good Mexican dish and this one was absolutely delicious! It’s super simple to throw together and there’s plenty of leftovers as well. During this quarantine I’ve had to get pretty creative with food choices. It’s kind of nice because it’s forced me to use ingredients that I already have. Usually I would run out to the grocery almost every other day to grab a couple of ingredients here and there that I need, but not now! Using what I have and making the best of it. That said, I didn’t have some of the toppings I would have liked (cilantro & lime), but that’s okay! This was still delicious and I will for sure be making it again.

Ingredients:

1 lb. grass fed ground beef

1 packet taco seasoning (I used this Siete one)

½ white onion

2 russet potatoes

2 tbsp. avocado oil

1 tsp. chili powder

¼ tsp. coriander

½ tsp. cumin

½ tsp. garlic powder

Pinch and salt & pepper

1 jar enchilada sauce (I used this Siete one)

1 cup mild cheddar cheese shredded

Chop both potatoes into small cubes. Place in a large bowl and coat with avocado oil. Add chili powder, coriander, cumin, garlic powder, and salt and pepper. Mix well and place on a parchment lined baking sheet. Bake at 400 for 40 minutes.

In a large skillet heat 1 tbsp avocado oil over medium heat. Chop the white onion and saute for about 5 minutes. Add in the ground beef and cook until it is browned. Add in the taco seasoning and let simmer.

In a casserole dish add a layer enchilada sauce, a layer of potatoes, a layer of ground beef, and a layer of cheddar cheese. Repeat two more times. Cover with foil and bake at 375 for 25 minutes. Remove the foil and broil for about 1 minute to melt the cheese - watch carefully to ensure it doesn’t burn. Serve alone or over a bed of greens to make it like a taco salad! Add a dollop of plain greek yogurt on top for an extra punch of flavor. Enjoy!!!