When I was on a total elimination diet while nursing Quint to figure out what was giving him issues, I was introduced to Oh She Glows and lived on her vegan recipes during that time. Her Tex-Mex casserole was hands down not only my favorite dish, but also my husband’s. Now that we can all each eat our fair share of meats and cheeses again, I still love this recipe but now make a few tweaks to best fit our family. You can substitute so many things to suit your diet with this meal and it still tastes amazing. ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀

I cut down on the prep time by buying frozen chopped bell peppers, frozen microwaveable rice, frozen minced garlic cloves and frozen roasted corn from Trader Joe’s so the only thing I have to chop/cook is the onion and ground beef. Your kids will never know there is spinach in this too

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TexaFlora edit of the Tex Mex Casserole by: Oh She Glows ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀

Tex-Mex Spice Blend:

•1 tbsp chili powder

•1½ tsp ground cumin

•1 tsp smoked paprika (don’t skip the smoked for regular!)

•½ tsp garlic powder

•1¼ tsp sea salt

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Casserole:

•1 lb ground beef

•1 red onion, diced

•3 cloves garlic, minced

•3/4 of the bag of Melange a Trois frozen bell peppers from Trader Joe’s (or you can chop 1 red and 1 orange bell pepper)

•½ cup frozen corn

•1 14-ounce can diced tomatoes, with their juices

•1 cup tomato sauce or tomato puree

•2-3 cups chopped baby spinach

•1 15-ounce can black beans, drained and rinsed

•2 cups cooked brown rice (frozen organic microwavable brown rice from TJ’s to save time)

•1/2 cup Mexican blend shredded cheese

•2-3 handfuls of corn tortilla chips, crushed ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀

Directions

•Mix the Tex-Mex spice blend In a small bowl. Set aside.

•In a large skillet, brown the meat and onions over medium heat. Add the garlic, bell peppers, and sauté until softened. •Stir in the Tex-Mex spice blend, corn, diced tomatoes and their juices, tomato sauce, spinach, beans and rice.

•Pour into 9×13 casserole dish and mix in 1/4C cheese. Top with remaining cheese and crushed tortilla chips. Bake covered at 375 for 20 minutes