Pork Enchilada Casserole
with Spinach Side Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
160 g
Sweet Bell Pepper
56 g
Baby Spinach
200 mL
Crushed Tomatoes
2 tbsp
Mexican Seasoning
½ tbsp
White Wine Vinegar
(Contains Sulphites)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit
Green Onion
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
¾ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
Bake casserole in the middle of the oven until cheese is melted and layers are heated through, 7-10 min.
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.
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.
