Beefy Mexican Casserole is a fun family meal! This recipe is healthified by adding lots of veggies, lean beef and a creamy avocado topping.
Here I go again, my love affair with Mexican food. I can’t go too long with out posting a fiesta inspired recipe. I could eat chips & salsa with a side of margarita everyday. If only I was in my 20′s again….
One thing I love about creating my own Mexican recipes is I get to control what all goes into my meal. Trust me, I like to eat Mexican food when we go out, but I usually come home feeling like I overstuffed myself cheese, fried tortillas and refried beans. And then it sits in my stomach, like a rock. I swear to not to eat a whole basket of chips the next time I go but I break that rule every time. I just can’t help myself!!
This Beefy Mexican Casserole is a meal you can feel good about eating. By swapping out some unhealthy ingredients, you’re going to have a figure friendly meal. Instead of loading up this Mexican casserole with cheese, tortillas, potatoes and sour cream, this recipe has loads of veggies including butternut squash, black beans and peppers. I usually need some kind of topping on my Mexican food, so blended some avocados with some citrus and cilantro. It replaces the need of sour cream I usually put on my food. This recipe is Paleo Diet friendly since it’s dairy free and gluten free!
When you want a healthy Mexican dinner to feed your family, give this Beefy Mexican Casserole a try! You’ll love the mild spicy kick, a variety of vegetables and creamy avocado topping. It’s the perfect recipe on a fall night!
- 4 poblano peppers, roasted & peeled
- 1 lb lean ground beef
- 1 onion, diced
- 1 jalapeno, seeds and ribs removed, diced
- 8 oz butternut squash, diced
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 1/2 cayenne pepper
- 2 tbsp hot sauce
- 1 (14 oz) can diced tomatoes with chilis, drained
- 1 (14 oz) can black beans, drained and rinsed
- Cooking spray
- 2 avocados
- 2 tbsp cilantro, chopped
- 1/2 lime, juiced
- 1/2 lemon, juiced
- salt, to taste
- 1-2 tbsp Extra virgin olive oil
- Roast poblano peppers. To do this, blacken the skin of the pepper in the broiler. When all skin to the pepper in charred, put peppers in a resealable bag and let them hang out for 10 minutes. Peel skin off with your fingers and water. Remove the stems and the seeds from inside the pepper. Set aside.
- Pre-heat oven to 350 degrees. In a large skillet set to a medium heat, brown ground beef. Add onions, jalapeno and butternut squash. Cook until meat is fully browned. Add all of the seasonings, hot sauce & tomatoes; stir until well combined. Add black beans and remove from heat.
- Spray 8x8 casserole dish with cooking spray, Chop poblano peppers into thick strips. Lay 8 strips on the bottom of the casserole dish. Spoon the meat mixture over the peppers. Lay 8 more poblano strips on top of the meat. Spread the remaining meat mixture over the peppers.
- Cover dish with tin foil and bake for 20 minutes. Remove tin foil and bake for an additional 5 minutes. Serve with avocado cream.
- In a blender, add avocados, cilantro, lime & lemon juice. Sprinkle a little salt. Blend and stream in olive oil. You want the avocado cream to to be thick, so it mimics a sour cream texture. Add sauce on top of each casserole portion.