Blogging in the Dark

I really hate that it gets dark so soon now.

When I left work tonight at 6:15, it was PITCH BLACK outside. That pretty much made working late suck 10 times more because it FELT like working til 9pm.

Then I come home and cook a delicious Mexican casserole, plate it up, and take some very mediocre photos of it due to the little issue of not having any natural light. Fudge.

Luckily, with the magic of Picasa, I was able to infuse a little bit more life into the photos, but they're still not great.

Stupid daylight saving time.

Anywho, this casserole was delish and definitely is not done justice by the photos. It also makes a great freezer meal. In fact, I divided mine up into two square pans (instead of one rectangular) and froze one for later.

Mexican Casserole

Source: Seen on Meals & Moves

Ingredients:

• 1 lb ground turkey, chicken or beef

• 1 green bell pepper, diced

• 1/2 red onion, diced

• 1 packet low sodium taco seasoning

• 2 cups cooked brown rice

• 1 (15 oz) can black beans, drained

• 2-3 tomatoes, diced (I used a couple of canned tomatoes)

• 1 (11 oz) can green enchilada sauce (I used red enchilada sauce)

• 1 (4.5 oz) can diced green chiles

• 1 cup 0% plain greek yogurt (can sub sour cream)

• 1 cup shredded cheddar cheese

• avocado or guacamole for garnish

• serve with whole wheat tortillas (We served with steamed broccoli, since the rice was enough carby goodness for us)

Directions:

Preheat oven to 350 degrees.

In a large, deep skillet, sauté your onion and bell pepper over medium-high heat. When the vegetables are tender, add the ground meat (turkey in our case) and cook until it's cooked through. Add taco seasoning, rice, black beans, tomatoes, enchilada sauce & green chiles and combine well. When the mixture is heated through, turn off the heat and stir in greek yogurt.

Transfer the mixture into a greased baking pan (either one 9x13 or two square pans). Top with cheese, cover with foil, and bake for 20 minutes at 350 degrees. Remove foil and bake for another 10 minutes. Remove, let cool for a few minutes, and serve with avocado or guac.