Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, April 8, 2015

Mexican Veggie Tamale Casserole

Im making these for my vegetarian tonight. You could also add shredded chicken (which I make in the crockpot, recipe at the end).


1 package small corn tortillas (about 12 in a package)
2 pouches Frontera tomatillo taco sauce (or use your fav)
1 onion, diced
3 cloves garlic, minced
2 tbs coconut oil (or vegetable oil)
1 can fire roasted tomatoes, drained
3 cups shredded monterey jack cheese, or half moneterey jack half with jalapenos)
1 cup salsa (I like 1 packet boil in Green Mountain Gringo)
1 packet/bag brown rice (remove from packet)
1 small can green chilis
1 can black beans, rinsed and drained
1 tsp garlic powder
1 tsp chili powder
1-2 tsp cumin (I actually used 1 Tbs because we love it)

Heat coconut oil in skillet until hot and add garlic and onions. Stir for 3-4 min until soft. Set aside. In a large casserole dish, pour in 1 packet of taco sauce. Lay as many tortillas to cover the bottom. Combine beans, tomatoes, rice and onions/garlic, chilis,  and seasonings. Add salt and pepper to taste. Layer on 1/3 of the filling. Add 1/3 of the cheese. Continue for 2 more layers. Top with remaining salsa and cheese. Bake in preheated 400 degree oven for 25-30 min until cheese is melted and bubbling.

To add chicken, I like to make it in the crockpot=or you can use shredded rotisserie chicken.
2 chicken breasts
2 tsp cumin
1 cup chopped onions
2 cloves garlic, minced
salt and pepper
1 tsp chili seasoning, I like chipotle chili
12/ cup taco sauce or cnchilada sauce
1 small can green chilis
combine and cook on high for 3 hrs, then shred.

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