Cooking with Chef Tess Wicked Enchilada Skillet Casserole (full video)

This week's episode was was amazing! Here are the recipes. First the Enchilada Skillet Casserole, and then the Homemade taco seasoning!

Enchilada Tortilla Skillet Casserole

• 1 poblano* pepper, (or bell pepper works too.)
• 1 onion, chopped
• 1 lb hamburger, very lean (or well seasoned ground turkey or chicken)
• 2 tbsp Homemade Taco Seasoning
• 1 can organic(15 oz) black beans, drained and rinsed
• 1 1/2 cups organic thick and chunky salsa, (roasted variety has more flavor)
• 4 cups broken baked organic tortilla chips 1 cup
• (4 oz) organic shredded cheddar and Monterrey Jack cheese blend (for a lower fat version, try using only a 1/2 cup of sharp cheddar!)
• Snipped fresh cilantro (optional)
• Taco toppings like: fat free Sour cream, chopped avocados, fresh tomatoes and black olives (optional--but a must have around my house!)

1. Remove stem and seeds from poblano pepper, chop. Combine hamburger, onion, peppers and seasoning mix in a large skillet (12 inch or larger with a lid). Cook over medium high heat for 5-7 minutes until peppers are soft and meat is no longer pink. 2. Drain and rinse black beans. 3. Stir beans and salsa into hamburger mixture. Gently stir in tortilla chips. Grate cheese over casserole. Cover 3-5 minutes or until cheese is melted everything is hot. If desired, snip cilantro; sprinkle over casserole. Yield: 6 servings *Poblano peppers are dark green chilies with a rich flavor that varies from mild to slightly spicy. Poblanos are about 2 1/2 in. wide and 4-5 in. long, forming a triangular shape.

For a freezer meal: Put in a freezer safe casserole dish. Combine all ingredients according to recipe until you get to the last cooking time. Don't cook. Cover, label, and freeze. To cook, heat in microwave 15-20 minutes from frozen or 5-7 minutes if defrosted. For solar oven/conventional oven baking: Bake 1 hour from frozen, or 30 minutes if defrosted. Allow an extra 15 minutes of baking for every time you open a solar oven.

Chef Tess Taco Seasoning

For one packet (I usually store in a snack size zipper bag):
1tsp ground cumin
1tsp ground black pepper (and 1/2 tsp salt optional)
2 tsp ground oregano
2tsp onion powder
2tsp garlic powder
1/2 tsp coriander (ground)


Combine and mix with 1 lb cooked ground beef with 1/4 c water for taco meat.

There you go darlings!

Always My Very Best,

Your Friend Chef Tess