Spicy Green Chile Mexican Casserole with Ground Beef, Black Beans, and Tomatoes

Ingredients

• 1 can whole green chiles, drained
• 1 can black beans, rinsed well with cold water and drained
• 1 onion, chopped
• 2 tsp. + 1 tsp. olive oil
• 1 lb. extra-lean ground beef
• 1 T taco seasoning
• 1 can petite dice tomatoes with juice
• 3 eggs, beaten well
• 1 cup Green Chile Enchilada Sauce
• 1 1/2 cups Low-Fat Mexican Four Cheese Blend
• Low-fat sour cream for serving, optional

Directions

1. Heat the oven to 375F/190C. Pour the whole green chiles into a colander set in the sink, and leave them there to drain while you start the filling. Once they have drained, transfer the chiles to a cutting board. Add the black beans to the same colander, rinse them under cold water, and let them drain.
2. Warm 2 tsp. olive oil in a large, heavy non-stick pan. Add the onions and cook over medium-high heat until they are nicely browned, about 5-6 minutes. Transfer the onions to a small bowl.
3. Pour in the other teaspoon of olive oil, add the ground beef, and cook for 6-8 minutes, using a turner to break it up as it browns. When the beef is well browned, stir in the taco seasoning and cook for another 1-2 minutes.
4. Add the diced tomatoes with their juice, the drained black beans, and the cooked onions, then reduce the heat to medium low. Continue cooking until the tomato liquid has cooked off. You’ll know it’s there when you push the mixture to one side with the turner and the pan underneath looks almost dry.
5. As the meat mixture cooks, split open each whole chile with your fingers. Use paper towels to remove the seeds and pat each chile as dry as possible. You will need 6-8 paper towels for all the chiles, and it’s worth doing thoroughly, since leaving the seeds in will make the casserole much spicier. As you finish drying them, separate the chiles into 3 piles.
6. Coat the casserole dish with non-stick spray. Arrange 1/3 of the chiles across the bottom, then spread 1/2 the meat mixture over them. Add another layer of chiles, cover that with the other 1/2 of the meat mixture, and end with the final 1/3 of the chiles on top.
7. Beat the eggs, then whisk in the cup of Green Chile Enchilada sauce. Pour the mixture evenly over the casserole. With a fork or knife, gently nudge the layers in a few places so the egg and sauce can seep down through the dish.
8. Sprinkle the grated cheese over the top, then cover the casserole dish with its lid or with foil.
9. Bake the casserole, covered, for 30 minutes, until the cheese has melted and the edges are beginning to bubble. Take off the lid or foil and bake for 20-25 minutes longer.
10. For a more browned top, turn the oven to broil for the last few minutes. Let the casserole rest for about 10 minutes before slicing so the layers hold together better.
11. Serve hot, adding a dollop of low-fat sour cream on top if desired.