Ingredients
The following ingredients have 9 Servings
- 1 Tbsp. extra virgin olive oil
- 1 zucchini (diced)
- 1 small red onion (chopped)
- 1 sweet white onion (chopped)
- 1 pound ground beef (cooked and drained)
- Salt & pepper to taste (or add Mexican seasoning)
- 15 oz. Bush’s Black Beans (drained and rinsed)
- 2 cups salsa
- 1/4 cup water
- 15 oz. canned pumpkin
- 2 Tbsp. cumin
- 2 Tbsp. Chahlula hot sauce
- 12 corn tortillas
- 3 cups grated white cheddar or Monterey Jack cheese
- 1 cup nonfat sour cream (for serving (optional))
- Cilantro (chopped (optional))
Instruction
- Preheat the oven to 400 degrees. Prepare a 9 x 13-inch baking dish with nonstick cooking spray.
- Heat a large heavy skillet over medium to medium-high heat; add the oil and cook zucchini and onions for 2 minutes. Turn heat down and cook until tender, about 8 minutes. Remove from the pan into a bowl.
- In the same pan, cook the ground beef; season to taste and drain off the fat. Add the beans and veggie mixture to the drained beef; gently stir and cook on low heat for 2 minutes.
- Combine the salsa, water, and pumpkin in a blender; puree until smooth and creamy. (Add more water if too thick, depending on what type of salsa you use.) Add the cumin and hot sauce; mix well. Taste with your finger; adjust seasoning as needed.
- Pour 1 cup of the sauce into the bottom of the baking dish; spread evenly with a spatula. Top with 6 overlapping tortillas. Next add 1/2 the meat and veggie mixture, 1/2 the remaining sauce, and ½ the cheese. Repeat the layers with the remaining tortillas, vegetable beef mixture, and sauce, ending with a layer of cheese.
- (At this point you can cover and refrigerate the casserole for up to 24 hours, and bake later if desired.)
- Spray a piece of foil, cover the dish with the sprayed side down, and bake for 25 minutes.
- Remove the foil and bake for 5 more minutes. Let the casserole cool for 10 minutes; cut into squares to serve, topped with sour cream.
