Enchilada Casserole

Ingredients

OZO® Plant-Based Mexican Seasoned Ground	24 Oz.
Vegetable oil	2 Tablespoons
Riced cauliflower	16 Oz.
Large yellow onion, diced (yield 1½ cups)	1 Onion
Poblano peppers, seeded and diced (yield 2 cups)	2 Poblano Peppers
Medium zucchini, diced (yield 1 cup)	1 Zucchini
Jalapeño pepper, seeded and minced	1 Jalapeño Pepper
Garlic cloves, minced	3 Cloves
Kosher salt	2 Teaspoons
Chili powder	2 Teaspoons
Ground cumin	1 Teaspoon
Ground black pepper	1 Teaspoon
505 Southwestern® Red Chile Sauce	(2) 16 Oz. Jars
Optional Toppings
Cilantro, diced avocado, lime juice, Cotija cheese, diced red onion, diced tomatoes

Directions

Step 1

Preheat oven to 375°F.

Step 2

Coat a 9 x 13-inch baking pan with cooking spray.

Step 3

Warm oil in a 14-inch nonstick skillet over medium heat.

Step 4

Add OZO® Plant-Based Mexican Seasoned Ground, cauliflower, onion, poblanos, zucchini, jalapeno, garlic, salt, chili powder, cumin, and black pepper to the skillet. Cook until internal temperature reaches 165°F and the vegetables have softened, breaking up the ground with a spatula as it cooks, about 7-9 minutes. Remove from heat.

Step 5

Pour 1 jar red chile sauce into the base of the prepared pan. Evenly spread cooked ground mixture over the sauce. Top with the other jar of enchilada sauce.

Step 6

Place pan in oven and bake until casserole is bubbling throughout and the ground is browned, about 60 to 80 minutes.

Step 7

Let casserole cool for 15 minutes; this will also help it set a bit. Scoop into bowls and serve with toppings of your choice!