Piquant salsa verde layered with ground meat, vegetables, tortillas, and beans.
Several years ago a friend made me a version of this ‘enchilada casserole’, and I must admit I became sort of enamored with the idea. My husband will tell you that I have since made many variations on this over the years. Because of its ease and versatility, it became a part of our regular weeknight rotation. This particular rendition is a one-skillet wonder, both cooking and baking in the same cast-iron skillet. Tangy and vibrant salsa verde is the star ingredient, and it coats a medley of ground turkey sautéed with zucchini, mushrooms, and bell peppers (or whatever veggies you want to use). A layer of these saucy vegetables is topped with tortillas, then a creamy bean mixture, more tortillas, and the rest of the sauce. With some crumbly cheese, it bakes all together, then just slice it and serve with cilantro and pepitas.
Salsa Verde Skillet Pie
Ingredients
- 2 tbsp extra virgin olive oil
- 6 cloves garlic minced
- 1 small yellow onion chopped
- 8 oz ground turkey or chicken
- 1 green bell pepper chopped
- 2 small zucchini chopped
- 4 oz button mushrooms chopped
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp Kosher salt
- 1 cup salsa verde
- 8 corn tortillas
- 1 15-oz can refried beans
- ¼ cup sour cream
- ½ cup cotija or queso fresco
- Cilantro for serving
- Pepitas for serving
Instructions
- In a large skillet heat olive oil over medium-high heat. Preheat oven to 375°.
- When oil is hot add garlic and onion and cook briefly until fragrant. Add turkey and cook, stirring occasionally, until crumbly but still pink, about 1-2 minutes. Increase heat to high and add bell pepper, zucchini, mushrooms, cumin, chili powder, and kosher salt. Cook, stirring occasionally, until vegetables are starting to soften, about 5-7 minutes. Remove from heat.
- Add salsa verde to the skillet and mix to combine. Remove about half of the vegetable mixture from the skillet to a bowl.
- In a small bowl combine refried beans and sour cream. Mix until smooth.
- Layer 4 tortillas on top of the mixture remaining in the skillet. Spread refried bean mixture on top of tortillas. Top with 4 more tortillas, then remaining vegetable mixture. Sprinkle the top with cotija or queso fresco.
- Bake for 15-20 minutes, until bubbly around the edges. Allow to cool for 5-10 minutes before slicing and serving. Top with cilantro and pepitas.
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