Tex Mex Beef and Veggie Casserole

1. Preheat oven to 400F. Grease 9x13 oven safe dish with olive oil.

2. Defrost spinach.

3. Remove excess liquid from defrosted spinach by placing it in a colander and pressing firmly with the back of a spoon. For an even drier result, wrap the spinach in a lint-free towel and squeeze out the moisture.

4. Coarsely chop spinach. Thinly slice zucchini. Peel and chop onion. Chop cilantro. Set all ingredients aside till you're ready to use.

5. Heat oil in a large skillet over medium heat. Add and cook the onions until they begin to soften, about 3 minutes.

6. Add the beef, taco seasoning, garlic, salt, and pepper. Break apart the meat and cook until meat is no longer pink.

7. Add the zucchini, corn, chiles, and spinach and stir until everything is well blended and hot, about 3 minutes. Adjust seasonings as needed.

8. Place layer of tortillas in the bottom of the prepared pan, tearing them as needed.

9. Spread 1/3 of the meat and veggie mixture evenly over the tortilla.

10. Follow with a layer of tortilla, then beef and veggie mixture, then half of the salsa.

11. Finish with a layer of tortilla, the rest of the beef and veggie mixture, and the remaining half of the salsa.

12. Bake casserole until it is hot throughout and the top is lightly browned, about 20 minutes.

13. Let it sit for about 5 minutes, then serve sprinkled with cilantro and extra salsa on the side.

14. This can be assembled up to a day ahead of time, then covered and refrigerated. Reheat in the oven at 350F for 20 minutes until warm.