Full
of lovely, healthy vegetables, this casserole is sure to satiate. If you
like you can turn up the heat by using more hot chili powder and paprika.
This casserole will easily feed a hungry family of 4 to 6 people, depending on
the sides that you make to go along with it.
All
the lovely Fajita flavors are showcased in an unusual twist which requires
switching chicken for hamburger meat in this casserole dish. This
meal is incredibly, deliciously tasty! It is rich-tasting and
flavorful with plenty of vegetables built right in! This is great
served with cooked squash and cauli mash or a faux baked potato (cauli mash
served in the hollowed out baked potato skin - serve the cooked potato to a non
low-carber.).
11/2 lbs
lean ground beef (680 g)
1 tsp salt (5 mL)
1/2 tsp black pepper (2 mL)
1 green bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 small onion, chopped
1 tsp seasoning salt (5 mL)
2 cups grated Mexican Blend (500 mL)
Cheese, OR half and half Cheddar and Mozzarella cheeses
8 oz cream cheese (250 g)
1 cup Homemade Chicken
Stock (see below) (250 mL)
1/4 cup whipping cream (60 mL)
2 tsp crushed garlic (10 mL)
11/2 tsp oregano (7 mL)
11/2 tsp cumin (7 mL)
1/2 tsp hot chili powder (2 mL)
1/2 tsp paprika (2 mL)
1/2 tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
Preheat the oven to 350°F (180°C).
In large skillet and over medium heat, stir-fry ground beef until browned. Stir in salt and black pepper during the cooking time. Set aside.
Creamy Fajita Sauce: In large skillet, place cream cheese (broken up into chunks), Homemade Chicken Stock, page 45, whipping cream, garlic, oregano, cumin, chili powder, paprika, salt and black pepper. Whisk the sauce until smooth and bubbly. In large skillet in remaining olive oil, cook green, yellow and red bell peppers and onion until tender. Stir in cooked hamburger meat and Creamy Fajita Sauce and place in 2-qt (2 L) casserole dish. Sprinkle with Mexican Blend cheese, Or half Cheddar and Mozzarella cheeses over the top.
Bake 25 minutes or until casserole is bubbly and hot.
Helpful Hints: *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 8 servings
1
serving
431.5
calories
27.1
g protein
33.0
g fat
0.9 g fiber
5.4
g net carbs
ANOTHER CASSEROLE YOU MAY ENJOY:
