Post by Loupy on Mar 6, 2017 15:24:55 GMT -7
Chipotle Beef Bean Butternut Casserole
From: Roni Noone @ roninoone.com/
A spicy layered casserole with butternut squash, kale, beef, beans and chipotle peppers.
Cook time: 40 min
Servings: 6
Ingredients:
2 onions chopped
1 lb Ground Beef
1 tbsp chili powder
1 tbsp cumin
1 bag kale (12oz - 340g)
1 can fat free refried beans (16oz - 453g)
1 can chipotle peppers (7oz - 198g) I use Goya
1 butternut squash neck (~500g)
Instructions:
Preheat the oven to 350 degrees.
Brown the ground beef with the onion, chili powder, and cumin.
While the meat is browning, start chopping the kale.
Add the chopped kale in batches, allowing it to cook down as you go.
A pinch or 2 of salt will help the process.
Turn off the heat on the kale-beef mixture and set aside.
Open the can of chipotle peppers and puree until smooth.
Add the pureed chipotle peppers to the can of refried beans and mix until incorporated and smooth.
Set aside.
Cut the neck of the butternut squash into long, thin slices, 1/4 inch or less.
You'll need at least 6 slices.
Lay the squash on the bottom of casserole dish sprayed with non-stick cooking spray.
Top the squash with half of the kale-beef mixture.
Dollop the bean-chipotle mixture on top and spread the best you can.
Put another layer of squash on top pressing gently and repeat the layers.
You could top that last layer with a bit of cheese but I decided to cut the remaining squash into strips and simply lay them on top.
Cover with aluminum foil and bake for 20 minutes.
After 20 minutes remove the foil and make for an additional 20 minutes.
Cut into 6 servings and enjoy topped with some fresh cilantro if you have it!
Notes:
I think my casserole dish is 11x9. I probably should know that, huh?
I was considering adding mushrooms to the ground beef but totally forgot. That said, you could make this vegetarian with a mushroom/kale mixture instead of the beef/kale mixture. That would probably be just as yummy!
I was surprised how much I didn't miss cheese. The butternut squash gives the dish a sweet creaminess that really offsets the spicy chipotle in a tasty way and acted as a sort of cheese replacement.
Avocado would make a good addition maybe cubed on top or even a dollop of guac.
This really heats up well and it's one of those dishes that is better the next day.
Nutritional Information:
Nutritional information is approximate.
Calories: 329
Total Fat: 13g
Sat Fat: 5g
Trans Fat: 1g
Polyunsat Fat: 1g
Monounsat Fat: 5g
Cholesterol: 51mg
Sodium: 626mg
Potassium: 789mg
Total Carbs: 32g
Fiber: 9g
Sugars: 6g
Protein: 22g
From: Roni Noone @ roninoone.com/
A spicy layered casserole with butternut squash, kale, beef, beans and chipotle peppers.
Cook time: 40 min
Servings: 6
Ingredients:
2 onions chopped
1 lb Ground Beef
1 tbsp chili powder
1 tbsp cumin
1 bag kale (12oz - 340g)
1 can fat free refried beans (16oz - 453g)
1 can chipotle peppers (7oz - 198g) I use Goya
1 butternut squash neck (~500g)
Instructions:
Preheat the oven to 350 degrees.
Brown the ground beef with the onion, chili powder, and cumin.
While the meat is browning, start chopping the kale.
Add the chopped kale in batches, allowing it to cook down as you go.
A pinch or 2 of salt will help the process.
Turn off the heat on the kale-beef mixture and set aside.
Open the can of chipotle peppers and puree until smooth.
Add the pureed chipotle peppers to the can of refried beans and mix until incorporated and smooth.
Set aside.
Cut the neck of the butternut squash into long, thin slices, 1/4 inch or less.
You'll need at least 6 slices.
Lay the squash on the bottom of casserole dish sprayed with non-stick cooking spray.
Top the squash with half of the kale-beef mixture.
Dollop the bean-chipotle mixture on top and spread the best you can.
Put another layer of squash on top pressing gently and repeat the layers.
You could top that last layer with a bit of cheese but I decided to cut the remaining squash into strips and simply lay them on top.
Cover with aluminum foil and bake for 20 minutes.
After 20 minutes remove the foil and make for an additional 20 minutes.
Cut into 6 servings and enjoy topped with some fresh cilantro if you have it!
Notes:
I think my casserole dish is 11x9. I probably should know that, huh?
I was considering adding mushrooms to the ground beef but totally forgot. That said, you could make this vegetarian with a mushroom/kale mixture instead of the beef/kale mixture. That would probably be just as yummy!
I was surprised how much I didn't miss cheese. The butternut squash gives the dish a sweet creaminess that really offsets the spicy chipotle in a tasty way and acted as a sort of cheese replacement.
Avocado would make a good addition maybe cubed on top or even a dollop of guac.
This really heats up well and it's one of those dishes that is better the next day.
Nutritional Information:
Nutritional information is approximate.
Calories: 329
Total Fat: 13g
Sat Fat: 5g
Trans Fat: 1g
Polyunsat Fat: 1g
Monounsat Fat: 5g
Cholesterol: 51mg
Sodium: 626mg
Potassium: 789mg
Total Carbs: 32g
Fiber: 9g
Sugars: 6g
Protein: 22g
