Friday, September 12, 2014

Bubble-Up Enchilada Casserole

One of my favorite blogs in my reader is EmilyBites, and her recipes have been batting almost 100% with the family. A month or two ago, I ran across an updated recipe to one of her original recipes, called the Bubble-Up Enchilada casserole. Steve loves anything Mexican-food-esque so I gave it a whirl.

One of the best things about the EmilyBites recipes is the comment section. Emily's recipes are very adaptive and her comment section is always full of tweaks and additions and suggestions. I cobbled this version of the Bubble-Up Enchilada recipe from her recipe and the comment section, but really - this recipe has proven to be a great dumping ground for all the leftover veggies I tend to have in the fridge. Mushrooms? Sure, toss them in. Bell peppers? Yep! Onions? Of course. It's such a great way to clean out the fridge and to "beef" up this recipe without adding many calories.

Here is the original adaptation of the recipe that I came up with, although each time we make it tends to vary depending on what vegetables need to be used up in the fridge. Regardless of what goes in it, it's always been a win!

Bubble-Up Enchilada Casserole

  • 1 ¼ lbs extra lean ground turkey
  • 1 (10 oz) can enchilada sauce
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (7.5 oz) can refrigerator biscuits, cut into quarters*
  • 1 cup shredded low fat Mexican Cheese 
  • 1/2 green bell pepper
  • 1/2 chopped white onion
  • 1/2 cup chopped baby portobello mushrooms
  • 1 tsp cumin
  • 1 tsp garlic powder 
  * Atlanta folks - our local Publix only stocks these sized cans of biscuits in the 4 packs by Pillsbury. If you aren't overly concerned with the calories/Weight Watcher points, and your store doesn't have this size, then just get the closest-sized cans.

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I love to use my cast iron skillet for this recipe - truly a one-pot dish because you brown the meat, mix everything together, and pop it right in the oven.

1) Preheat the oven to 375 degrees.

2) Cook the onion and the green pepper in a little bit of oil until almost tender. Add the ground turkey and the mushrooms, sprinkle in the cumin and garlic powder, and cook until the meat is browned.

3) Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.

4) Put pan in oven for 25 minutes (if you aren't using a cast iron pan, lightly mist a 9x13 baking dish and spread your enchilada mix evenly in there and then put in the oven).

5) Add cheese to the top and cook for 10 more minutes.

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I love to serve this with black bean refried beans and Spanish rice (and by Spanish rice I mean the Uncle Ben's stick it in the microwave Spanish rice, let's not be fancy here!).

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