Preparation time
15 minutes
Ready in
47 minutes
Cooking Time: 10 minutes
Baking Time: 22 minutes
Makes
6 to 8 servings
Ingredients
- 3 cups (750 mL) diced (1/2-inch/1 cm) Ontario Butternut Squash
- 1 pkg (227 g) small Ontario Crimini Mushrooms, quartered
- 2 tbsp (25 mL) vegetable oil
- 1 tbsp (15 mL) each smoked paprika and ground cumin
- 2 tsp (10 mL) dried oregano leaves
- Salt and pepper, to taste
- 1 Ontario Onion, diced
- 454 g lean Ontario Ground Beef
- 2 tbsp (25 mL) tomato paste
- 2 cloves Ontario Garlic, minced
- 1 Ontario Jalapeño Pepper, seeded, finely diced (or to taste)
- 1 bag (approx. 300 g) tortilla chips
- 3 cups (750 mL) shredded Ontario Cheddar Cheese
- 1/4 cup (50 mL) chopped fresh Ontario Coriander (Cilantro)
- Ontario Sour Cream
- Salsa
Instructions
On rimmed baking sheet, toss squash and mushrooms with 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the paprika, 1-1/2 tsp (7 mL) of the cumin and 1 tsp (5 mL) of the oregano; season with salt and pepper. Roast in 425°F (220°C) oven for 16 to 18 minutes, until squash is tender.
Meanwhile, in large skillet, heat remaining oil over medium-high heat, add onion and beef; cook, stirring occasionally, for 5 to 6 minutes or until meat is cooked through and onions are softened. Stir in tomato paste, garlic, jalapeño, remaining paprika, cumin and oregano; cook for 1 minute. Add 1 cup (250 mL) water; reduce heat to medium and cook until water is reduced by about half. Remove from heat.
On large parchment paper-lined baking sheet, spread tortilla chips. Sprinkle with half of the cheese, top with beef mixture and roasted vegetables; sprinkle with remaining cheese. Bake for about 4 minutes, until the cheese is melted.
Sprinkle with coriander. Serve with sour cream and salsa on the side.
Nutritional Information
1 Serving (When recipe serves 8):
- Protein: 27 grams
- Fat: 31 grams
- Carbohydrate: 35 grams
- Calories: 522
- Fibre: 3 grams
- Sodium: 650 mg