Southwest Picadillo Casserole
 
Prep time
Cook time
Total time
 
Hearty and wholesome - sticks to your ribs and full of wonderful vegetables!
Author:
Recipe type: Main Meal
Cuisine: Mexican Food
Serves: 6
Ingredients
The Picadillo
  • 1 lb. grass fed beef - ( I use wagyu or Kobe)
  • 1 tsp salt (or to taste)
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp mild chili powder
  • ½ tsp Mexican oregano, crushed
  • ½ cup white onion, diced
  • ½ cup roasted green chiles, diced.
  • 2 garlic cloves, diced
  • 1 jalapeno pepper, minced
  • ½ cup roasted red peppers, finely chopped
  • 3 Roma tomatoes, chopped
  • ½ cup fresh corn
  • ¼ cup cilantro, chopped
You will also need
  • 12 mini corn tortillas
  • 2 cups Colby jack cheese, shredded
Instructions
  1. Heat skillet over medium/high heat. Add the beef and seasonings.
  2. Cook for 10 minutes breaking up. Add the onions, green chiles, garlic, jalapeño and roasted red peppers.
  3. Cook for another 5 minutes.
  4. Add the tomatoes to the blender and blend until smooth. Add to the picadillo along with the corn. Continue cooking for another 10 minutes.Taste for salt and other spices, adjust to taste. Fold in the cilantro.
  5. Break tortillas in half and add to a 9 x 12 baking dish.
  6. Top with ⅓ of the picadillo and then add ⅓ of the cheese on top of picadillo.
  7. Repeat 2 more times.
  8. Bake for 20 minutes at 350 degrees or until cheese melts and is bubbly.
  9. Can garnish with sour cream, diced tomatoes, or black olives.
  10. Enjoy!
Nutrition Information
Serving size: 1 Calories: 643 Fat: 26 Saturated fat: 12 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 73 Sugar: 5 Sodium: 811 Fiber: 9 Protein: 38 Cholesterol: 90
Recipe by A Wholesome Dish at https://www.awholesomedish.com/southwest-picadillo-casserole/