A Conscious Feast by Nicole Aloni

It’s fun to enjoy these classic flavors in a layered casserole. And it’s quicker to assemble. If you like really spicy food, you can definitely adjust the spice level by increasing the chili powder or Tabasco.

Makes 4 servings

Preparation Time: 60 minutes

• 2 T. vegetable oil
• 1 c. chopped onion
• 3 garlic cloves, minced
• 12 oz ground beef
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 c. drained canned tomatoes, broken up
• 1/4 tsp. Tabasco sauce (or more to taste)
• 2 c. combined, shredded Mexican cheeses like queso fresco, jack and cotija
• 1/3 c. chopped cilantro
• 1/2 c. sliced black olives
• 9 corn tortillas
• 1 c. your favorite salsa or enchilada sauce
• 2 tablespoons chopped green onion

1. Heat oil in a large non-stick sauté pan. Add onions, garlic, cumin, chili powder, 3/4 tsp. kosher salt, and ground beef. Sauté over medium heat until meat is cooked through and onions are tender (about 15 minutes).
2. Drain any excess fat or oil then add Tabasco and tomatoes. Stir to mix and simmer two minutes. Cool.
3. Toss 1 cup of cheese with cilantro and olives.
4. Arrange 3 tortillas in a 2 qt. baking dish coated with cooking spray. Spread 1/2 of cooled meat mixture over the tortillas and top with 1/2 cheese mixture. Repeat procedure with 3 tortillas and remaining fillings; top with remaining tortillas.
5. Pour salsa over tortillas, sprinkle with remaining cheese.
6. Bake at 375° for 20 minutes or until cheese melts. Sprinkle with green onions.
7. When cool, cover this tightly with plastic wrap and a layer of foil to freeze. Since this dish will not benefit from the super seal of the Foodsaver, it is best to consume it within a week of freezing.