❗️Recipe from a Cuban magazine from the 50s! My kids ask to cook this casserole every day!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while pork is usually less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while Monterey Jack is often cheaper.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and often cheaper than canned beans.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is generally less expensive.

Crack 4 eggs into a large bowl.

Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of oregano to the eggs.

Whisk the egg mixture until smooth.

Add 1 jar of Greek yogurt (about 4 fluid ounces or 120 grams) to the eggs and mix well.

Add 3 tablespoons of flour and 2 teaspoons of baking powder to the mixture and whisk until smooth and lump-free.

Place 4 large potatoes in a saucepan, cover with water, and add 1 teaspoon of salt.

Cook the potatoes for 10 to 12 minutes until slightly firm.

Slice a zucchini into rings and then into thin strips, sprinkling with 1 teaspoon of salt to draw out excess water.

Heat olive oil in a large frying pan over medium heat and chop 1 onion finely, adding it to the pan.

Cook the onion until softened, then grate 2 cloves of garlic and add to the pan.

Finely chop 1 carrot and add it to the onion and garlic in the pan.

Chop 5 to 6 mushrooms and add them to the pan, stirring to cook evenly.

Squeeze the zucchini strips to remove excess water and add to the pan, mixing well.

Season the vegetable mixture with 1 teaspoon of salt and 1 teaspoon of pepper.

Finely chop one bunch of parsley and add it to the pan, letting everything simmer for 5 to 10 minutes until tender.

Remove the pan from heat and transfer the vegetables to the bowl with the egg mixture, mixing to combine.

Check the potatoes with a knife; they should be tender but not too soft.

Drain the potatoes and let them cool for a few minutes, then grate them using a coarse grater.

Add the grated potatoes to the bowl with the egg and vegetable mixture, stirring gently to coat.

Grate 8 ounces (220 grams) of Swiss Emmental cheese and divide it in half, adding half to the mixture and stirring.

Grease a baking dish lightly with olive oil and spread the first layer of the potato, cheese, and vegetable mixture evenly across the bottom.

Heat a small frying pan with olive oil and add 1 pound (450 grams) of ground beef, breaking it up and cooking until browned.

Add 3 tablespoons of tomato sauce, 1/2 teaspoon of salt, and 1 teaspoon of paprika to the meat, stirring to combine and cooking for a few more minutes.

Spread the cooked ground meat evenly over the potato mixture in the baking dish.

Take the remaining vegetable and potato mixture and spread it over the meat layer.

Preheat the oven to 360°F (180°C) and place the dish inside to bake for 30 minutes.

Slice 1 large tomato into rings and after 30 minutes, take the casserole out of the oven and place the tomato rings on top.

Sprinkle the remaining half of the Emmental cheese over the casserole and return it to the oven for another 10 minutes until the cheese is melted and golden.

To make a sauce, add 1 jar of Greek yogurt (4 fluid ounces or 120 grams) to a bowl.

Grate 1 clove of garlic and finely chop a few sprigs of fresh thyme, adding them to the yogurt.

Add 1 teaspoon of mustard and grate 1 pickle into the mix, seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then stir to combine.

Remove the casserole from the oven, let it cool for a few minutes before cutting into it, and serve with the sauce.

Cooking Techniques

Equipment Needed

Spice Level: