Oh She Glows Crowd Pleasing Tex Mex Casserole

Oh She Glows Crowd Pleasing Tex Mex Casserole

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This casserole is SO good, SO quick and really budget friendly! I have been whipping this up the last couple of weeks for a quick meal that can be ready at a moments notice (very key with two babies around). 

This one is definitely a crowd pleaser, I recommend giving it a try this week for quick, grab and go lunches!

P.S. Excuse the food photography – My excuse = twins.

Crowd Pleasing Tex Mex Casserole
Serves 6
A delicious and nutritious spin on a traditional Mexican meal!
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297 calories
54 g
10 g
5 g
13 g
2 g
409 g
682 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
409g
Servings
6
Amount Per Serving
Calories 297
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 682mg
28%
Total Carbohydrates 54g
18%
Dietary Fiber 10g
39%
Sugars 12g
Protein 13g
Vitamin A
120%
Vitamin C
215%
Calcium
17%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE TEX-MEX SPICE BLEND
  1. 1 tbsp chili powder
  2. 1½ tsp ground cumin
  3. 1 tsp smoked sweet paprika or ½ tsp regular paprika
  4. ½ tsp cayenne pepper, plus more as needed
  5. 1¼ tsp fine-grain sea salt
FOR THE CASSEROLE
  1. 1½ tsp avocado oil
  2. 1 red onion, diced
  3. 3 cloves garlic, minced
  4. 1 orange bell pepper, diced
  5. 1 red bell pepper, diced
  6. 1 jalapeño, seeded, if desired, and diced (I always omit this)
  7. fine-grain sea salt and freshly ground black pepper
  8. ½ cup fresh or frozen corn
  9. 1 (14-ounce) can diced tomatoes, with their juices
  10. 1 cup tomato sauce
  11. 2-3 cups chopped kale leaves or baby spinach (I purchase the frozen leafy greens to add in)
  12. 1 (15-ounce) can black beans, drained and rinsed
  13. 3 cups cooked wild rice blend or brown rice
  14. ½ cup cheddar cheese
  15. 1-2 handful corn tortilla chips, crushed
Instructions
  1. Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
  2. Make the Casserole: Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.
  3. In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño (if using) and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.
  4. Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and ¼ cup of the shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.
  5. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.
  6. Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.
  7. Scoop the casserole into bowls and add your desired toppings.
beta
calories
297
fat
5g
protein
13g
carbs
54g
more
Grounded Health Nutrition http://www.groundedhealth.ca/
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