Skinny Taco Casserole

(Courtesy of diethood.com)

Ingredients:
1 Tbsp. olive oil
1 lb. ground beef
3 garlic cloves, minced
1 tsp. chili powder
Salt and fresh ground pepper, to taste
2 tomatoes, diced
1 poblano pepper, diced
1 bag (9 oz.) fresh spinach
Butter, for dish
4 (6 inch) tortillas
1 1/2 c. mixture of shredded cheddar and monterey jack cheese
Optional: Avocado slices, cherry tomatoes, tortilla chips

Directions:
Preheat oven to 350 degrees.  

Heat olive oil in a large saucepan over medium-low heat.  Add beef, garlic, chili powder, salt and pepper.  Cook until meat is browned, stirring occasionally.

Add diced tomatoes and diced pepper.  Continue to cook for 6-7 minutes, or until vegetables are tender.  Stir in fresh spinach and cook for an additional 2 minutes or until spinach is wilted.  Remove from heat.

Coat a 2-3 quart baking dish with butter.  Cover the bottom of the dish with a layer of the meat mixture.  Top with 1 tortilla.  Repeat layers, but top each layer with cheese mixture before adding the tortilla.

Finish off by spreading the remaining meat mixture on top and the remaining of the cheese.  Cover and bake for 30 minutes; remove cover and continue to cook for 5 more minutes or until bubbly.  Let stand 10 minutes.

Before serving, garnish with slices of avocado, cherry tomatoes and tortilla chips, if desired.

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