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Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes Recipe

Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes Recipe

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Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes

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Ingredients

Count

Nutrition

4475

Calories

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Ingredients:

Serving

1 can whole green chiles, drained (26 oz)
1 can 15 oz black beans rinsed and drained
1 onion chopped
3 tsp olive oil
1 lb lean hamburger meat
1 tbsp taco seasoning
1 can 15 oz petite diced tomatoes
3 eggs
1 cup green enchilada sauce
1 1/2 cup mexican low fat cheese
sour cream for garnish

Directions:

Preheat oven to 375F/190C. Dump the whole green chiles into a colander placed in the sink and let them drain while you prep the filling. When the green chiles are drained, move them to a cutting board and then put the black beans in the colander, rinse with cold water, and let drain.
Heat 2 tsp. olive oil in a large heavy non-stick pan, add the onions, and saute over medium-high heat until onions are browned, about 5-6 minutes. Remove onions to a small bowl. Add the other teaspoon of olive oil and the ground beef and cook 6-8 minutes, or until the beef is well browned, breaking it apart with the turner as it cooks. Add the taco seasoning and cook 1-2 minutes more.
Add the diced tomatoes and juice, drained black beans, and onions and turn heat to medium low. Cook until the liquid from the tomatoes has evaporated. (When you use the turner to push the mixture aside, the bottom of the pan should look nearly dry.)
While the meat mixture cooks use your fingers to open each of the whole chiles and then use a paper towel to wipe away the seeds and blot each chile as dry as you can get it. (You will need 6-8 paper towels to do all the chiles, but don't skip this step. If you don't remove the seeds, this dish will be extra spicy.) Divide the chiles into 3 piles as you dry them.
Spray the casserole dish with non-stick spray and make a layer of 1/3 of the chiles in the bottom of the dish. Top with 1/2 the meat mixture. Make another layer of chiles on top of the meat mixture, and top with the other 1/2 of the meat mixture. Finish with a top layer of the last 1/3 of the chiles.
Beat the eggs and then whisk in the cup of Green Chile Enchilada sauce. Pour this over the casserole and then use a fork or knife to gently push the ingredients aside so the egg/sauce mixture can run down into the layers. Top with the grated cheese and cover the casserole dish with the lid or foil.
Bake covered for 30 minutes, or until all the cheese is melted and the casserole is starting to bubble. Remove the lid or foil and bake 20-25 minutes more. If you want the top well-browned, switch to broil the last few minutes and brown the top. This is easier to serve if you let it sit for about 10 minutes before cutting. Serve hot, with a dollop of low-fat sour cream on top if desired

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4474.9 Kcal (18736 kJ)
Calories from fat	1793.75 Kcal
		% Daily Value*
Total Fat	199.31g	307%
Cholesterol	735.82mg	245%
Sodium	2394.35mg	100%
Potassium	14630.32mg	311%
Total Carbs	549.49g	183%
Sugars	401.61g	1606%
Dietary Fiber	219.36g	877%
Protein	142.92g	286%
Vitamin C	250.4mg	417%
Vitamin A	7.4mg	246%
Iron	48.8mg	271%
Calcium	1599.7mg	160%

Amount Per 100 g
Calories	239.88 Kcal (1004 kJ)
Calories from fat	96.15 Kcal
		% Daily Value*
Total Fat	10.68g	307%
Cholesterol	39.44mg	245%
Sodium	128.35mg	100%
Potassium	784.26mg	311%
Total Carbs	29.46g	183%
Sugars	21.53g	1606%
Dietary Fiber	11.76g	877%
Protein	7.66g	286%
Vitamin C	13.4mg	417%
Vitamin A	0.4mg	246%
Iron	2.6mg	271%
Calcium	85.8mg	160%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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