Enchilada Casserole

SERVES
6
PREP TIME
15 minutes
COOK TIME
90 minutes

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
Plant-based Mexican Seasoned Ground

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!

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