Cheesy Quesadilla Casserole
I got a new cookbook this week and am very, very excited about it. It’s called Eat Happy: Gluten Free, Grain Free, Low Carb Recipes Made from Real Foods for a Joyful Life. A mouthful, I know. But in an effort to lean toward low carb eating without hating my life, I figured getting a legitimate cookbook would be helpful. Also, it has 5 stars out of 1k reviews on Amazon, so I was all ADD TO CART, BABY.
The first recipe I made from it was the Cheesy Quesadilla Casserole, and it did NOT disappoint. Tasty as hell and filling without the rice or tortillas that typically accompany TexMex cuisine. HIGHLY RECOMMEND.
Cheesy Quesadilla Casserole by Eat Happy
1 pound ground turkey
2-3 TBSP of homemade taco seasoning
1/4 cup water
2 TBSP avocado oil
1 white onion, sliced thin
1 red bell pepper, sliced thin
1 cup cremini mushrooms, chopped up
1 cup fresh spinach leaves
1 4 oz. can of diced green chiles
1/4 cup of red salsa
1 cup Mexican blend shredded cheese or sharp cheddar cheese
Any other desired toppings (greek yogurt, avocado, jalapeño, etc.)
Preheat oven to 350º. In a large sauté pan, brown ground meat, breaking up into small bits as it cooks. Drain, place back into pan, add taco seasoning and 1/4 cup water. Mix and reduce heat to low, letting sauté for an additional 5-10 minutes.
Meanwhile, in another sauté pan, heat the olive oil on medium high heat. Sauté the onion and pepper until soft, about 8 minutes. Add mushrooms, sauté until soft, another 5-6 minutes. Add spinach, green chiles, and salsa. Mix until spinach is wilted. Remove from heat.
Place the ground meat in an 8x8 casserole dish. Cover with a thin sprinkling of cheese. Then top with the veggie mix, spreading it out evenly. Top with remaining cheese and bake in oven for 15 minutes, or until cheese is melted and bubbly. Remove from oven and let stand 10 minutes before serving.