Mexican Casserole

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were still fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, my recipes have changes organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not, the original suitable be kids, and less developed palates is at the bottom of the post.

Mexican casserole dished and ready to eat
Mexican casserole dished and ready to eat

More spice in my life

It is no secret I love Mexican food. I like to have and make Mexican inspired meals whenever I get the chance. This recipe is a Mexican-inspired casserole; it brings together spicy beef, creamy sweet potato, and kale. There is nothing like a tasty spicy dinner when the winter weather is setting in at night.

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

Mexican casserole
Mexican casserole

My days are filled with meetings, to-do lists, emails and telling people what to do, #ProjectManagerLife. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family. This is one of my favourite freezer meals.

Mexican casserole recipe

Mexican casserole ingredients
Mexican casserole ingredients

Ingredients

  • 1kg minced beef
  • 3 tbsp. Avocado oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • 400g chopped tomatoes
  • 3 tbsp. hot paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 4 tsp. chilli flakes
  • Salt and pepper
  • 700g sweet potatoes, chopped
  • 1 cup coconut milk
  • 900g kale, chopped
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 

Preheat the oven to 180 degrees C/ 350 degrees F.
Grease a baking dish with one tablespoon of avocado oil and put the dish to one side. 

Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 

Add the onions and minced beef to the pan and cook until the meat has browned. 

Add the onions to the pan.
Add the onions to the pan.
Add the minced beef to the pan.
Add the minced beef to the pan.
Cook until the meat has browned. 
Cook until the meat has browned. 

While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them. 

Add the diced sweet potato to a saucepan
Add the diced sweet potato to a saucepan

Boil the sweet potatoes for 10 minutes. 

Cover the sweet potato with water.
Cover the sweet potato with water.
Brown the meat.
Brown the meat.
Cook until all of the meat is browned.
Cook until all of the meat is browned.

Add the garlic, paprika, ground cumin, coriander, chilli flakes and chopped tomatoes to the pan. 

Add the garlic.
Add the garlic.
Add the paprika.
Add the paprika.
Add the ground cumin.
Add the ground cumin.
Add the ground coriander.
Add the ground coriander.
Add the chilli flakes.
Add the chilli flakes.
Add the tinned tomatoes.
Add the tinned tomatoes.
Add the tinned tomatoes.
Add the tinned tomatoes.

Cook everything until the liquid has reduced by half. 

Stir well and simmer until the liquid has reduced by half.
Stir well and simmer until the liquid has reduced by half.
Boil the sweet potatoes until they are soft
Boil the sweet potatoes until they are soft
Take a large colander
Take a large colander

When the sweet potatoes are soft, drain them.

Drain the sweet potatoes
Drain the sweet potatoes
Place the sweet potatoes back in the saucepan
Place the sweet potatoes back in the saucepan

Add two tablespoons of coconut cream to the sweet potatoes
Add two tablespoons of coconut cream to the sweet potatoes
Mash the potatoes
Mash the potatoes

Take the baking dish and layer up the casserole, starting with beef, then the mashed sweet potato and top with the kale. 

Add the meat to the baking dish.
Add the meat to the baking dish.
Add the sweet potato on top of the meat.
Add the sweet potato on top of the meat.
Spread out the sweet potato
Spread out the sweet potato
Add the coconut cream to the frying pan.
Add the coconut cream to the frying pan.
Add the kale to the coconut cream.
Add the kale to the coconut cream.
Cook the kale until it softens
Cook the kale until it softens
Add the creamed kale to the baking dish
Add the creamed kale to the baking dish
Mexican casserole fresh from the oven
Mexican casserole fresh from the oven

Mexican casserole

  • Servings: 8
  • Rating: ★★★★★
  • Print

This casserole is spicy, creamy and so tasty, perfect for a different flavour for your winter warmer.



Credit: Cath @ easycleaneats

Ingredients

  • 1kg minced beef
  • 3 tbsp. Avocado oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • 400g chopped tomatoes
  • 3 tbsp. Paprika
  • 1 tsp. Ground cumin
  • 1 tsp. Ground coriander
  • 4 tsp. chilli flakes
  • Salt and pepper
  • 700g sweet potatoes, chopped
  • 1 cup coconut cream + 2 tbsp
  • 900g kale, chopped

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F.
  2. Grease a baking dish with one tablespoon of avocado oil and put the dish to one side. 
  3. Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 
  4. Add the onions and minced beef to the pan and cook until the meat has browned. 
  5. Add the garlic, paprika, ground cumin, coriander, chilli flakes and chopped tomatoes to the pan. 
  6. Cook everything until the liquid has reduced by half. 
  7. When the meat is cooked, transfer it to a bowl.
  8. While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them.
  9. Boil the sweet potatoes for 10 minutes. 
  10. When the sweet potatoes are soft, drain them.
  11. Add two tablespoons of coconut cream to the sweet potatoes.
    12. 12.Mash them while they are still hot and then put them to one side. 
  12. In the pan, the beef was cooked to add coconut milk and bring it to a boil. 
  13. Add the kale to the coconut milk and cook for two minutes. 
  14. Take the baking dish and layer up the casserole, starting with beef, then the mashed sweet potato and top with the kale. 
  15. Bake for 30 minutes. 
  16. Serve while it is hot.

Nutrition

Per Serving: 350 calories; 12.3 g fat; 32.5 g carbohydrates; 31.2 g protein

Equipment

  • Measuring cups
  • Measuring spoons 
  • Scales
  • Knife
  • Chopping board
  • Baking dish
  • Frying pan
  • Mixing bowl
  • Saucepan
  • Potato masher or fork

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Mexican Eggs

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Something different for breakfast

When I came up with this recipe, I wanted something different for breakfast but didn’t have anything specific in mind or much in the fridge. I know that huevous rancheros has a spicy tomato sauce, but I don’t always want a breakfast that has a tomato base. Sometimes I want something without sauce.

Mexican eggs from the pan

Raid the fridge recipe

The first time I tried to make Mexican eggs for breakfast, l used some leftover taco mince, salsa, and a leftover pepper. Nothing fancy or too complicated, just doing something fun with our taco leftovers. After some experimentation, l landed on a recipe that delivered everything I wanted. The spicy beef mixed with onions and peppers makes this a quick, easy and tasty option for brunch with friends or an easy weeknight meal. I’ve portioned this recipe for two people; if you want to feed more people, just double the recipe.

Mexican style eggs recipe

Mexican eggs ingredients

Ingredients 

  • 1 onion, chopped 
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped 
  • 150g minced beef
  • Salt and pepper
  • 1/4 cup salsa
  • 2 eggs
In a pan over a medium heat add the peppers.
In a pan over a medium heat add the peppers.
And the onions to the pan.
And the onions to the pan.
Sauté over a medium heat.
Sauté over a medium heat.
Add the mince and seasoning.
Add the mince and seasoning.
Mix well.
Mix well.
Add the salsa to the pan.
Add the salsa to the pan.
Create two wells in the mixture.
Create two wells in the mixture.
Crack in two eggs to the pan.
Crack in two eggs to the pan.
Cover the pan with a lid and cook for a few minutes.
Cover the pan with a lid and cook for a few minutes.
When the eggs are cooked to your liking they are ready to serve.
When the eggs are cooked to your liking they are ready to serve.
Tasty eggs ready to eat.
Tasty eggs ready to eat.
Serve with a little bit of salsa.
Serve with a little bit of salsa.

Mexican style eggs

  • Servings: 2
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 150g minced beef
  • Salt and pepper
  • 1/4 cup salsa
  • 2 eggs

Directions

  1. In a frying pan sauté the onion and peppers over a medium heat.
  2. Add the minced beef to the pan and season.
  3. Add the salsa to the beef when the meat is browned.
  4. Make two small wells in the meat, use the back of a spoon, this is where you can crack the eggs.
  5. Cover the pan with a lid and cook for a few minutes.
  6. When the eggs are cooked to your liking, it is ready to serve.

Nutrition

Per Serving: 202 calories; 8.1 g fat; 10.9 g carbohydrates; 21.3 g protein

Equipment

  • Knife
  • Chopping board
  • Scales
  • Measuring cup
  • Frying pan
  • Wooden spoon
  • Tablespoon 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.