This dish surprised me at how balanced it came out in taste as well as nutrition! Joey, would eat mexican style dishes three meals a day, I on the other hand can handle them now n then. This dish left me feeling like I could eat it weekly. And since it’s a casserole I doubled the recipe so I could make an extra casserole to freeze.
I also cook mine Dairy Free since I am unable to tolerate dairy. I will show you what I substitute with.
I hope you enjoy as well!
Time to cook a delicious Mexican dish: Makes 2 casseroles. 1 casserole fed 2 adults and 4 kids…who were begging for seconds.
- Shopping List:
- About 1 lb. Ground Chicken (or Turkey)
- 2 1/2 Cups Long Grain White Rice
- 2 Cans of Black Beans or 2 1/2 Cups
- 2 1/2 Cups Monterey Jack Cheese
- Non Dairy Option: Daiya Cheese
- 2 15 oz. Cans Diced Tomatoes
- 5 cloves Garlic
- 1 Bunch Lacinato Kale
- 4 large carrots
- 1 large zucchini
- 2 Small Red Onions
- 1 Bunch of Cilantro
- 1/2 Cup Mexican Crema
- Non Dairy Option: Tofutti Cream Cheese
- Cilantro Essential Oil, & Lime Essential Oil
- Spice Blend Mixture:
- 1-2 tsp Chili Powder
- 2 tsp Garlic Powder
- 2 tsp Ground Cumin
- 1 tsp Ground Mexican Oregano
- 1 tsp Ground Paprika
- Prep & Cooking:
- Preheat oven to 450′
- Cook Rice in a medium pot, combine rice, 3 1/4 cups of water, & big pinch of salt.
- Heat to boiling, them turn down to low & simmer 20 min, or until the liquid has been cooked into rice.
- Wash & Dry produce
- Peel and thinly slice garlic & onions, carrots, & zucchini
- Remove & discard he stems of the kale, then roughly chop
- Drain the beans
- Thinly chop cilantro leaves & stems
- Cook Filling:
- Use a large, high-sided pan/pot, heat 2 Tbl. Olive oil on medium-high heat.
- Once hot add garlic, onion, spice blend, & salt & Pepper to taste.
- Cook 2-4 min. stirring occasionally.
- Add ground meat, salt & pepper. Break apart meat while cooking. Cook about 5 min, or until lightly brown, and fully cooked.
- Add vegetables, kale, carrots, zucchini, beans, tomatoes to the pan of chicken. Cook stirring occasionally, till kale has wilted, & carrots are soft.
- Add cooked rice to pot of veggies.
- Mix in Crema, 1/4 of cheese, fresh cilantro, 2 drops Cilantro Essential Oil, 2 drops Lime essential oil.
- Transfer to baking dishes, and top with remaining cheese.
- Bake in oven for 12-14 min. remove & let stand for 2-5 min.
- Serve & Enjoy
