The perfect name for this meal I cooked yesterday.
I was inspired by a recipe on The Simple Dollar, one of the blogs I regularly visit. Every week or so, Trent shares a simple healthy meal that he's fixed for his family. First, I am so jealous that he cooks for his family. If Rhett did that, even once a week, I'd think I'd died and gone to heaven. Second, the recipes are usually pretty easy and flexible, so that you can usually substitute in whatever is on hand (at least vegetable-wise).
You can find his recipe, my inspiration, for Enchilada Casserole here. I won't reprint it; I'll just give my version.
Some notes of interest (about the commenters) before I start: Brittany, being from Texas, thought that Trent's dish was "the most Midwestern enchildas" she had ever seen. I kind of thought the same, which is why I call mine goulash, though I kept the "Mexican" moniker. Julia wondered about how uncooked tortillas would work in this recipe. I use only uncooked tortillas now (TortillaLand tortillas from Coscto) because they are delicious. I mean best. toritillas. ever. So I was curious, too. Cheryl suggested crisping the tortillas in the oven and then crushing them before putting them in the crockpot. I took the first part of her suggestion, but not the second. When I make them again, I will likely leave them out entirely, because when I served this dish I also served TortillaLand tortillas on the side, heated up in a frying pan, and then cut into quarters, and that was a nice addition.
So, without further ado, Mexican Goulash:
1 can diced tomatoes
1 large tomato, chopped
1/2 large zuchinni, chopped (in retrospect, I would have used the entire veg)
10 baby peppers (or one large)
1 medium onion, chopped
(Spinach is pictured here, but I actually forgot to the put it in; I would have added 2 large handfuls
1 can black beans, drained and rinsed (I like to rinse off as much of the sodium as possible)
2 tsp minced garlic (or 4 fresh cloves)
16 oz frozen corn
2 T chili powder
1 T cumin
1 T basil
1 T oregano
1 tsp cilantro
1 - 2 cups ground turkey/ground beef mixture, already cooked
I forgot to get a picture of the food plated (mostly because by that time, we had guests over). This fed 5 adults, with seconds for 2 of them, and there was still some left over. Which I had for lunch just now on a freshly cooked tortilla. Yum.
And remember that chocolate cake with coconut sour cream icing I made last week? I made it again and we had that for dessert.