Stashcook: Meal Planner & Recipe Keeper

Pork Enchilada Casserole with Spinach Side Salad Recipe

Pork Enchilada Casserole with Spinach Side Salad recipe
HelloFresh

This dish packs all the flavours of a Tex-Mex feast into a hearty casserole! We've hidden wholesome veggies in this family-friendly oven-bake and paired it with a vibrant side salad that grown-up palates will appreciate!

Ingredients

250 g Ground Pork
6 unit Flour Tortillas
160 g Sweet Bell Pepper
56 g Baby Spinach
200 mL Crushed Tomatoes
2 tbsp Mexican Seasoning
½ tbsp White Wine Vinegar
¾ cup Mozzarella Cheese, shredded
1 tbsp Oil*
¾ tsp Sugar*
0.06 tsp Salt*
0.06 tsp Pepper*
1 unit Green Onion
3 tbsp Sour Cream

Method

1
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve tortillas. Thinly slice green onion.
2
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork and half the peppers. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add Mexican Seasoning. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes, 1/2 cup water (3/4 cup for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until sauce reduces slightly, 4-6 min.
3
Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl), then line with parchment paper, leaving overhang on two sides. Spread some filling on the bottom of the prepared baking dish. Arrange half the tortillas over top. (TIP: It's okay if tortilla pieces overlap.) Top with half the remaining filling, then half the cheese. Repeat with remaining tortillas, remaining filling and remaining cheese.
4
Bake casserole in the middle of the oven until cheese is melted and layers are heated through, 7-10 min.
5
Meanwhile, add half the vinegar (use all for 4 ppl), 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, remaining peppers and half the green onions, then toss to combine.
6
Let casserole cool for 5 min, then cut into slices. Divide casserole and salad between plates. Dollop sour cream over casserole, then sprinkle remaining green onions over top.