Eating Well's Chilaquiles Casserole for Recipe Swap Day

I have been eying Eating Well's Chilaquiles Casserole recipe for quite a while and after buying some ground beef finally decided to make it and add that in to make the recipe for recipe swap day.  I used my new food processor to chop the onion and grate the zucchini and squash.  It took the prep time way down which was good.

Because my hubby got a new job! 

He had been out of work since last May and just started yesterday.  Congratulations babe!  We are still working out the schedule of dropping off and picking up our daughter.  Until he gets settled I am doing both and yesterday evening was like a three ring circus.  Normally he would get home after me and I would have both our dinner and our daughter's dinner cooking (she usually can't eat what we do because of her allergies).

Eating Well's Chilaquiles Casserole for Recipe Swap Day
10 servings

Ingredients

 1 lb of organic humanely raised, grass fed beef
1 tablespoon canola oil
2 medium onion, diced
1 medium zucchini, grated
1 medium squash, grated
 1 19-ounce can black beans, rinsed
1 14-ounce can fire roasted diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered, I used Ezekiel brand
1 19-ounce can mild red or green enchilada sauce or any salsa you like, I used Muir Glen Organic Black Bean and Corn Salsa
1 8 ounce package baby Portobello mushrooms
1 1/4 cups shredded reduced-fat Mexican cheese blend

Directions


1. Preheat oven to 400°F. Lightly coat a 9x13 baking dish or two 9x9 inch dish with cooking spray.


2.  Heat oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook, stirring frequently, about 5 minutes. Add the beef and cook through until no longer pink.  Drain beef mixture of fat.  Stir in zucchini, squash, beans, tomatoes, corn, cumin and salt and cook another 3 to 4 minutes.


3. In the casserole dishes layer half the quartered tortillas, half the beef mixture, half the salsa, half the cheese and then repeat.  


4. Bake uncovered for 15 minutes.
*** After eating the casserole I realized in the craziness of last night the directions said to cook 15 minutes covered and 10 uncovered but 15 was actually fine.