Spicy Mexican Casserole

Ingredients

• Ground Beef (16 oz, raw (yield after cooking))
• Tri-Bean Blend (15 oz)
• Cauliflower Rice (340 g)
• Three Pepper & Onion Blend (340 g)
• Kale (50 g)
• Jalapeno Peppers (10 g)
• Tortilla (8 tortilla, medium (approx 6" dia))
• Medium Mole Negro Sauce, Medium (12 oz)
• Shredded Cheese Mexican Blend (84 g)
• Nonfat Plain Greek Yogurt (180 g)
• Cumin (1 tbsp, whole)
• Cayenne (0.5 tsp)
• Garlic Powder (1 tsp)
• Onion Powder (0.5 tsp)

Instructions

1. Preheat the oven to 350 degrees. Spray a 9 x 13” baking dish with cooking oil spray.
2. In a skillet over medium heat, brown the ground beef and season with cumin, cayenne pepper, garlic and onion powder and salt (you can also use 1 ½ T of your favorite taco seasoning) and drain off any excess fat or liquid. Set aside.
3. In a large mixing bowl, add the beans, cauliflower rice, pepper and onion mix, kale and chopped jalapenos. If using frozen cauliflower rice and pepper/onion mix, break it up using a spoon or your hands so there are no big chunks before adding to the mixing bowl.
4. Using a large spoon or your hands, mix everything until well-combined.
5. Spoon half of the veggie mixture into the baking dish and flatten using a spatula.
6. Layer corn tortillas over top of the mixture and cover with half of the sauce. Layer beef over top of the sauce covered tortillas. Layer remaining veggie mixture over top of the beef and cover with the rest of the sauce.
7. Bake for 35 minutes. Remove from the oven and top with shredded cheese. Bake for an additional 10-15 minutes or until the cheese has melted.
8. Remove from the oven and let cool for 5 minutes. Portion into six servings, garnishing each with 30g of Greek yogurt and a sprinkle of green onions and cilantro.