Saturday, August 22, 2015

Tex-Mex Casserole

Source: The Oh She Glows Cookbook 
Makes 6 servings

Spice Blend:
1 TB chili powder
1.5 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne
1 tsp sea salt

oil for frying
1 cup chopped onion
3 cloves garlic, minced
1 orange pepper, diced
1 red pepper, diced
1 jalapeno, seeded & diced
1 cup corn kernels
14 oz can diced tomatoes
1 cup tomato sauce
2 cups chopped spinach
15 oz can black beans, drained & rinsed
3 cups cooked wild rice blend
1/2 cup shredded cheese
1-2 handfuls tortilla chips, crushed

(if needed, cook rice according to package directions)
1. Combine spice blend ingredients in small bowl.
2. Preheat oven to 375. Heat oil in large skillet. Add onion, garlic, & peppers; saute 7-8 minutes.
3. Stir spice blend into skillet, along with corm, diced tomatoes, sauce, spinach, beans, rice, & 1/4 cup cheese. Saute a few minutes more.
4. Pour mixture into oiled 13 x 9 baking dish and smooth out the top. Sprinkle crushed chips evenly over the top along with remaining cheese. Cover with foil & bake 15 minutes.

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