Recipe Station

Dress it up or serve it by itself; either way, it’s sure to be a crowd-pleaser. Here is everything you need in order to get started…

Ingredients To Gather:

• 14 corn tortillas cut into thirds
• 1 1/2 pounds ground beef or lean ground turkey
• 1 tablespoon butter
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 cup frozen corn kernels
• 2 cloves garlic, finely minced
• 1/4 cup all-purpose flour
• 2 tablespoons chile powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 1/2 cups low-sodium chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon fresh lime juice
• 8 ounces cheddar cheese, shredded
• 8 ounces Monterey jack cheese, shredded

Directions To Follow:

Start by preheating your oven to 350 degrees Fahrenheit. Next, use nonstick cooking spray to coat a baking dish (a 9 by 13-inch dish is ideal). Then you're ready to begin:

1. Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.
2. In a large 12-inch nonstick skillet over medium heat, cook the ground beef or turkey with 1 teaspoon salt and 1/2 teaspoon pepper breaking the meat up into bite-sized pieces. Cook until the meat is no longer pink, 5-7 minutes. Scrape the meat onto a plate and wipe the skillet clean (you may need to drain off excess grease from the meat depending on the fat content).
3. In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes.
4. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. Stir in the beans, lime juice and season with salt and pepper.
5. Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.
6. Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro.

This recipe serves between six and eight, so there will plenty for second helpings or for leftovers you can reheat for a speedy lunch or a time-saving dinner. It's also versatile and goes well with a wide variety of side dishes and accompaniments, including authentic, restaurant-style tortilla chips or a generous helping of fruits or veggies.

Article Source: Mel's Kitchen Cafe