I am, by heritage, Italian, Irish and German; and while potatoes (Irish and German) are both a staple in the Brossette household - pasta notsomuch. Chips and Salsa are this Texas-Raised-Italian-Girl's carbohydrate of choice.
I cannot get enough Mexican food. I obviously love Tex-Mex, but appreciate the more traditional Mexico City style as well. That said, if there aren't chips and salsa, it's not Mexican in my mind.
When Mo and I first met, we used to have Mexican at least 2-3 times a week! Especially on Sundays. We were both training for long-course Triathlon (him, an Ironman, me a Half Ironman) and it was the BEST feeling after a super long workout to indulge in some good Tex-Mex. After doing this routinely for a couple of years, we both started to notice that we just didn't feel good after eating it that often. We were sort of of the thinking that because we had worked out so hard and so long, it didn't really matter what we ate - it was going to be used up immediately. Man, have we learned different since then. It really works the opposite of that. The longer and harder you workout - the more clean you need to eat after - the cleaner you eat, the faster you recover - the more poor you eat, the slower you will recover because your body not only has to heal from the stress of the workout but NOW you've given it poor food to trudge through as well. See what I'm saying? So that first and second meal after a long workout is KEY! And then, you want to indulge a little? Do it! I suggest it!!
All of that being said, when we stopped going out for Mexican a few times a week, that didn't mean that I stopped craving it. This recipe is one of many in my Mexican repertoire - if you will. We feel amazing after eating this!
I love to have Beanitos or Way Better chips and some pico and guacamole with this! It's a great meal to make on a Sunday so you have leftovers for lunches for the following week. And, it freezes beautifully! You could easily double the recipe below and freeze one for later or make several mini-casseroles!
Hope you enjoy this as much as we do!
Preheat the oven to 425 degrees F.
If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
Once cauliflower is out of the oven, turn oven to 350 degrees F.
Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.
Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.
- The casserole is done when the cheese is bubbly and staring to turn golden.
- To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
- Leftovers can be stored in an airtight container in the fridge for up to one week.
Ingredients
Directions
Preheat the oven to 425 degrees F.
If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
Once cauliflower is out of the oven, turn oven to 350 degrees F.
Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.
