Mexican Fiesta Casserole
The recipe Mexican Fiesta Casserole is ready in about 45 minutes and is definitely an awesome gluten free option for lovers of Mexican food. One serving contains 253 calories, 17g of protein, and 10g of fat. For $1.61 per serving, you get a main course that serves 8. Head to the store and pick up onions, taco seasoning, corn kernels, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
In a large skillet, heat the oil over medium-high heat.
Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
Spread 1/2 cup of the salsa in the bottom of the baking dish.
Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.
This is one of those dishes where you can sneak in your greens, making it great for kids. The zucchini in this casserole takes on all the great Mexican flavors so kids won't even know they're eating something that's good for them. I like to experiment with other vegetables too. Yellow squash, peas, and cut green beans are equally tasty in place of zucchini.
Nutritional count does not include sour cream for serving.
Reprinted with permission from From Mama's Table to Mine by Bobby Deen, © 2013 by Bobby Deen Enterprises, LLCBorn in Georgia BOBBY DEEN is the son of famous Food Network host and bestselling cookbook author Paula Deen, as well as the host of his own show, the Cooking Channel's Not My Mama's Meals. Bobby, along with his brother, Jamie, got his start in the food business in 1989 delivering sandwiches as part of his mother's business, The Bag Lady. The three Deens then joined forces to open a restaurant, The lady & Sons, in Savannah. Bobby is a regular guest on Today, Good Morning America, Rachel Ray, and The Dr. Oz Show. He is a frequent guest on many Food Network Shows, including Paula's Home Cooking.Writer MELISSA CLARK's work appears in The New York Times, Food & Wine, Martha Stewart, and Real Simple. She has also collaborated on more than twenty cookbooks, one of which received both a James Beard Award and the Julia Child Cookbook Award in 2000.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.
Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir
The 2016 vintage of their Emerald Ridge Pinot is especially focused and lively, beautifully showcasing its Green Valley roots. Bright cherry, cigar box, and rhubarb pie aromas lead the way, followed by darker scents of blueberry, blackberry, and raspberry blossom after time in the glass. Savory notes of thyme, cardamom and clove provide an extra layer of complexity. The mouth is full of sweet cherry/berry plush fruit, carried on firm tannins, giving the wine that lusciousness that keeps you coming back for more. Dark cherry pie with nutmeg spice echoes in the energetic finish. The salty, tangy notes of an aged goat cheddar bring out the sweet fruit in the wine, as does a savory smoky glazed ham, or mushroom bruschetta.