I had a major craving for mexican the other night and searched the web for a paleo-ish Mexican casserole recipe, but I just could not find anything that looked at all appetizing. I ended up finding a completely non-paleo vegetarian recipe that I adapted by substituting meat for beans and taking out the tortilla strips. Jack asked why in the world would I want to take out the tortilla strips, but trust me, it still turned out great.
This recipe is not paleo due to the roasted corn and cheese, but roasted corn and cheese are delicious! If you want to make a vegetarian version, sub beans for the meat. This recipe serves 4-6 and is great for leftovers!
- 2 red bell peppers
- 2 green bell peppers
- 1 jalapeno or 2 chipotle peppers (optional – just for more kick)
- ½ red onion
- 12 oz bag of frozen corn
- 2 teaspoons chili powder
- 2 teaspoon cumin
- 7 oz shredded Mexican style cheese
- 2lbs ground meat of your choice (I used bison)
- 2 cups red enchilada sauce (if you’re gluten free, make sure to read the ingredients – not all sauces are the same)
- avocado, sour cream, and/or guacamole for topping
- Preheat the oven: Preheat the oven to 400 and spray or grease a 9X13 inch pan.
- Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside.
- Brown the meat: In a separate pan, brown the meat and drain the fat.
- Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: ALL the meat, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the veggies, sauce, and cheese.
- Bake: Cover with foil and bake for 15 minutes, until the sauce is bubbling and the cheese is melted. Uncover and bake for another 5 minutes to let the cheese brown a little. Serve with guacamole, avocado slices or sour cream.