Categories: Meal Prep Plan
Ingredients
- 2 tsp canola oil
- 8 oz. ground beef
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 cup frozen corn kernels
- 1 tbsp. ground cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 1/2 cups Cheese sauce (see recipe)
- 4 oz. can diced green chiles
- 8 corn tortillas, cut into quarters
- 1 large tomato, seeded and chopped
- 14 oz. bag coleslaw mix
- 2/3 cup Italian dressing (see recipe)
- 1/2 cup chopped fresh cilantro, divided
Directions
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Preheat oven to 400. Coat a 9-inch baking dish with cooking spray.
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Heat oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5-8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
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Meanwhile, transfer cheese sauce to a microwave-safe bowl. Heat on HIGH, pausing to stir once, until heated through, about 2 minutes. Stir in green chiles.
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Arrange one-third of the tortilla wedges in the prepared dish, overlapping as necessary to fit. Top with half the beef mixture and one-third of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and half of the remaining cheese sauce. Top with the remaining tortillas, the remaining cheese sauce and tomato. Bake until bubbling, about 15 minutes.
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Meanwhile, toss coleslaw mix, dressing and 1/4 cup cilantro in a medium bowl.
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Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.