Tex-Mex Moussaka
Layered with flavor-packed meat and veggie sauce, corn tortilla, and Greek yogurt sauce, this casserole is sure to become your go-to, quick and easy meal!
Ingredients
- 1 pound ground beef, or lamb
- 1 pound eggplant, peeled and chopped into 1/2 inch cubes
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder, or can use 1-2 fresh garlic cloves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon tomato paste
- 1 14 ounce can no salt added tomato sauce
- 10-12 corn tortillas
Topping
- 3/4 cup whole fat Greek yogurt
- 1 egg, beaten
- 1/4 cup grated parmesan cheese
Instructions
- preheat oven to 375 degrees F.
- In a large pan, cook meat over med-high heat until browned and cooked through, breaking up large chunks. Add in all the vegetables and seasonings cook until tender, about 3-5 minutes. Stir in tomato sauce. Bring pan to boil, then simmer and cook, covered, for 15 minutes.
- In a bowl, combine the yogurt, egg, and cheese together.
- In a greased 13x9 inch baking dish, arrange 5-6 tortillas. Layer with half of the meat and veggie mixture. Add another layer of tortilla and pour the remaining sauce on top. Spread the Greek yogurt mixture evenly on top.
- Place in the oven and bake for 20 minutes.
Notes
For baby, cut into strips to make it easier to pick up! Just be sure to wait at least 20 minutes before cutting.
Nutrition
Calories: 296kcal | Protein: 17g | Sodium: 135mg | Potassium: 559mg | Fiber: 5g | Sugar: 4g | Vitamin C: 16mg | Calcium: 112mg | Iron: 2mg
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