Wednesday, October 30, 2013
Even though I live in Southern California, I don't think I can get enough Mexican food. Mexican food combines a ton of super healthy foods and makes them even more heathtastic; Beans and rice = complete protein, avocados and tomatoes = vitamin E+C and cilantro is a nutritional power house and is packed with antioxidants. This recipe is like having nachos without that awkward, if they are all stuck together it is one nachoness or guilt. This being said here is my super simple mexi-melt casserole. It has a quick prep time, especially if you opt for canned corn instead of fresh. I used the last of our tomatoes ripening on the vines and our peppers are turning a brilliant red in the warm October sun, absolutely perfect for this recipe! I used one ear of corn left over form Sunday's BBQ, 2 ripe tomatoes the size of tennis balls, 2 Ortega chilies from our garden, a can of drained and rinsed black beans, a pound and a half of lean ground beef, 1/4 yellow onion a tablespoon of taco seasoning, fresh cilantro and about 1 1/2 cups of shredded cheese. Brown beef with seasoning and onion until the beef is cooked then add the corn, and peppers after cooking for a couple minutes add the black beans and tomatoes. If the skillet is not oven safe, add mix to a baking dish, cover with cheese and bake at 350 for 15 minutes! Serve with tortilla chips on the side. Dinner: done and done. You don't even have to feel guilty you are serving nachos, this recipe is super healthy! One sixth of the recipe is only 315 calories!
Till Next Blog,
To find out more healthy benefits of cilantro check out what Yahoo! has to say about it!