Taco Casserole with Kale and Zucchini
Tools Required:8-inch x 8-inch baking dish, knife and cutting board, large (10 to 12-inch) skillet, grater
Servings Prep Time
6people 20minutes
Cook Time Passive Time
30minutes 15minutes
Difficulty Cost
Moderate Moderate
Servings Prep Time
6people 20minutes
Cook Time Passive Time
30minutes 15minutes
Difficulty Cost
Moderate Moderate
Garnish: (optional, choose one or more)
Instructions
  1. Preheat oven to 375°F. Spray or rub oil into an 8×8-inch baking dish.
  2. Tear 5 tortillas into small (about 1-inch) pieces and scatter on the bottom of baking dish. Pour half of the enchilada sauce over tortillas.
  3. Chop onion. Heat oil in a large skillet over medium-low heat and add onion. Cook and stir 2 to 3 minutes.
  4. Add tomatoes and continue cooking while you continue. Microwave greens to thaw somewhat. Add to tomato mixture. Cook 3 to 5 minutes.
  5. Chop zucchini—slice lengthwise in half, then lengthwise in half again. Cut across each strip to form 1/4-inch-thick pieces. Add to skillet.
  6. Mince chipotle peppers and stir into vegetable mixture. Cook another 2 to 3 minutes, or until most of the liquid has evaporated.
  7. Grate cheese. Remove vegetables and stir in refried beans, along with half of the cheese. Pour mixture on top of tortillas in baking dish.
  8. Tear 3 tortillas into bite-size pieces and sprinkle on top.
  9. Pour remaining enchilada sauce over the tortillas and press down lightly with the back of a spoon, so all of the tortillas are covered in sauce. Top with remaining cheese.
  10. Bake 30 minutes, uncovered, or until bubbling and browned on top.
  11. Let rest at least 15 minutes before serving. If desired, garnish with sour cream and/or avocado slices.