Tex-Mex Casserole

Ingredients

Tex-Mex Spice Blend

  • 1 tbsp chili powder
  • 1½ tsp ground cumin
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 1¼ tsp fine grain sea salt
  • ¼ tsp coriander

Casserole

  • 1½ tsp extra-virgin olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • Salt, to taste
  • Pepper, to taste
  • ½ cup fresh or frozen corn
  • 1 can (14 oz) diced tomatoes
  • 1 cup tomato sauce
  • 2-3 cups kale leaves (or baby spinach), chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 3 cups cooked wild rice blend
  • ½ cup shredded cheese
  • 1 bag corn tortilla chips

Directions

  1. Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander. Set aside.
  2. Make the Casserole: Prehead the over to 375°F. Oil a large (4- to 5-qt / 4- to 5-L) casserole dish.
  3. In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and saute for 7 to 8 minutes, until softened. Season with salt and black pepper.
  4. Stir in the Tex-Mex Spice Blend, corn, diced tomatoes, tomatoe sauce, kale, beans, rice, and ¼ cup of the shredded cheese. Saute 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 of the casserole mixture along with the remaining ¼ cup cheese. Cover with a lid or foil and bake for 15 minutes.
  6. Uncover the casserole dish can cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
  7. Scoop the casserole into bowls and add your desired toppings.