Tex Mex Tamale Casserole

Tex Mex Tamale Casserole

Yield: one 9x13 pan, about 8-12 servings

Adapted by Kristen from Mel's

• 1 TB olive oil
• 1 medium onion, diced
• 1 medium red or green bell pepper, cored, seeded and diced
• 1 large poblano chile, diced
• 1 c frozen corn kernels
• 2 cloves garlic, finely minced

• ¼ cup all-purpose flour
• 2 TB chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander

• 2 ½ cups low-sodium chicken broth
• 2 (15-oz) cans beans, drained (I do one black, one pinto)
• 1 TB fresh lime juice

• 1 ½ lbs cooked ground turkey (or cooked chicken)

• 14 corn tortillas cut into fourths
• 1 c cheddar cheese, shredded
• 1 c Monterey jack cheese, shredded
• Chopped cilantro for garnishing

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
• In a large skillet over medium heat, add olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. 
• Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil, then stir in the beans, cooked meat, lime juice and season with salt and pepper.
• Place a thin layer of the mixture in the bottom of the 9x13. Then layer with 1/3 of the tortillas, 1/3 of the sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses (make sure the top layer of tortillas is fully covered with sauce, otherwise the bits showing will get hard).
• Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro and serve with sour cream and avocados.

Taco Soup (Em's)

Taco Soup (Em's)
Yield: 6 servings
Emily R



1 lb. ground beef or chicken (canned or chicken breasts)
1 can tomato sauce
1 can corn
1 can pinto beans
1 can black beans
1/2 onion, diced (or 1/4 c. dehydrated onion)
3 TB taco seasoning

If using ground beef, brown the ground beef on the stove.

Add all ingredients in a crock pot and cook on low for 8 hours. If using chicken breast, shred chicken before serving.

Serve with cheese, sour cream, tomatoes, avocado, chips, lime wedges, etc.

Black Bean Sweet Potato Burritos

Black Bean Sweet Potato Burritos
Yield: 6-8 servings
Adapted from Mel



3 sweet potatoes, peeled and cubed small (about 3-4 cups)
 1 jalapeno, seeded and finely diced
 1 red pepper, diced small
 1 small red onion, diced small (about 1/2 cup)
 2 tsp olive oil
 1 tsp cumin
 1 tsp chili powder
 1/2 tsp salt
 1/4 tsp black pepper

1 (15-oz) can black beans, rinsed and drain
1 - 2 chicken breasts, diced small

 1/2 cup chopped cilantro
 1 TB fresh lime juice

 1 c shredded cheddar cheese
 1 c shredded Monterey Jack cheese
 6-8 burrito-size tortillas

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Saute for 2-3 mins on the stove, stirring frequently. Dump the sauteed veggies onto a large rimmed baking sheet and roast for about 20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. Taste some to make sure they are soft enough!

While the veggies cook, cook the chicken with some salt, pepper, and cumin on the stove. Toss in black beans after chicken is cooked and let them warm through.

Scrape the veggie mixture into a large bowl and toss with the black beans and chicken, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Serve with sour cream and cheese, even avocado if you have it!

Southwest Black Beans and Rice

Southwest Black Beans and Rice

Steven & Kristen W.

Yield: 6 servings

2 c. rice

*Start the rice cooking, then combine the following ingredients in a pot:

1 can black beans (I like the no salt added kind for this)

1 can petite diced tomatoes (no salt added)

1 can whole kernel corn (no salt added)

1 can green chilies

*You can add cooked ground beef/turkey, or seasoned chicken to this mixture, or go meatless

Season to taste:

Onion powder (1 tsp)

Cumin (about ½ - 1 tsp)

Chili Powder (about 2-3 tsp)

Oregano (about ½ tsp)

Let bean mixture simmer until rice is done.

Serve bean mixture over rice with Monterrey Jack or Pepper Jack cheese, tortilla chips, etc.

Enchilada Butternut Soup

Enchilada Butternut Soup

Janelle W.

Yield: 15 servings

3 chicken breasts
2 quarts water
2 TB chicken bouillon
1 - 4oz can chopped green chilies
1 large onion, quartered
5 med potatoes, peeled and diced (or sweet potatoes if you're out of potatoes!)
1-2 sweet red peppers, seeded and quartered or chopped
2 cloves garlic
1 tsp salt
1 ½ tsp cumin
1 medium butternut squash- peeled, seeded chopped

Add:
1 c. sour cream
1 - 10 oz can red enchilada sauce
2 - 15 oz cans white beans
1/2 - 1 TB taco seasoning

1. Cook chicken in water with bouillon until tender and cooked through. Do not discard water. Remove chicken to cool and cut into small cubes.
2. Boil bouillon water, veggies, and spices until tender, approx 20 - 40 min (depending on how big you cut them up)
3. Blend soup mixture in blender or with immersion blender until smooth. You can transfer to crockpot if you wish. (sometimes I like pulling some of the diced potatoes out before blending then adding back in afterwards, if you want more of a chunky soup)
4. Add sour cream, enchilada sauce, beans, taco seasoning, and cut up chicken, stir together well.
5. Serve with sour cream, shredded cheese and tortilla chips

*Freezes well!

Quinoa Enchiladas

Quinoa Enchiladas!

Kristen W.
Yield: one 9x13

2 cups dry quinoa

10 oz. green enchilada sauce

10 oz. red (mild) enchilada sauce

2 cans (about 9 oz. total) chopped green chiles

1 c. frozen corn (could also be canned, drained)

1 can black beans (drained, rinsed) …sometimes I do 2 cans

1-2 chicken breasts, cooked and shredded (I do mine with salt and pepper and chili powder)

1 tsp cumin

1-2 tsp chili powder (more for some spice)

1 ½ c. cheese (I like half cheddar half mozarella)

½ c. cheese (for the top)

***

Cilantro, avocado, sour cream, tomato, chips, etc. (serve with)

***

Cook quinoa according to pkg directions (2 c. water to 1 c. quinoa)

If cooking and not freezing, preheat oven to 375.

In a large bowl, combine cooked quinoa, enchilada sauces, green chiles, corn, black beans, cumin and chili powder. Stir in the 1 ½ c. cheese. (Add salt, pepper, cumin, or chili powder to taste if needed)

Spread quinoa mixture in a 9x13 baking dish and top with remaining cheese.

For cooking right away, place in oven until it’s bubbly and cheese is melted, about 15-20 minutes.

If freezing, cover with foil or lid. When baking, either defrost or plan on about 1.5-2 hours in the oven if you stick it straight in from the freezer.

TOP with chopped cilantro, avocado, sour cream, tomato, chips, etc.

Lentil Tacos

Lentil Tacos

Kristen W.

Yield: about 6 medium servings

1 tsp. canola oil

 2/3 c. finely chopped onion (or dried onion, or onion powder if needed)

 1 small clove garlic, minced

 2/3 c. dried lentils, rinsed

 1 TB taco seasoning, or to taste

 2 c. chicken broth

 2/3 c. verde or tomatillo salsa

 taco shells, tortillas, or chips

Heat oil in a skillet over medium heat. Cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture. Cook and stir for 1 minute.

Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, about 25 minutes. Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Stir in salsa. Serve in taco shells, tortillas, or over chips with cheese, sour cream, lettuce, salsa, guacamole, or other taco toppings.