Spicy Veggie Packed Tamale Pie

Packing as many veggies into a casserole is a fun challenge, and a good way to get ours kids to eat a variety of the good stuff we receive each week in our CSA delivery from our farmers. 

Rounded out with local seasoning and corn tortillas from Spanish Gardens, and ground beef from  down the street at Dodge City Beef, this casserole packs a punch of local and healthy all rolled into one.

With so many veggies added, we can reduce the amount of meat we use too. Egg plant, hot peppers, green onions, green peppers, and spinach are a great combo in this tamale pie, and it was a great way to use up some corn tortillas that were a little dry.

Spicy Veggie Packed Tamale Pie

EVOO
2 green peppers, chopped
2 Chinese egg plant, chopped
3 green onion, sliced
2 hot peppers peppers, finely chopped (we leave the seeds in for the heat)
1 bag baby spinach
1/2 lb. ground beef
2 Tablespoons Spanish Garden taco seasoning
16 Spanish Garden corn tortillas
2 c. milk
1 Tablespoon coconut flour
cayenne pepper, to taste
3 c. grated pepper jack cheese
Toppings:
       sliced fresh tomato
       sliced avocado
       chopped cilantro

Heat oven to 350 degrees. Heat a small amount of EVOO in a skillet. Add green peppers, green onions, and hot peppers. Stir frequently and cook until almost tender. Add egg plant and continue cooking until tender. 

Add the entire bag of spinach. This will cook down. 

Meanwhile, in a different skillet, cook ground beef with the Spanish Garden taco seasoning. 

After the ground beef is cooked through, combine the veggie mixture and beef mixture. 

In a sauce pan, heat milk and cayenne pepper just until it has little bubbles around the edge. Whisk in the coconut flour. This will help the sauce to thicken slightly, but it will still not be thick. Let the sauce bubble for two minutes. Whisk in all grated cheese until it is melted.

Spray a 9X13 pan with cooking spray. Layer 8 corn tortillas, then the beef and veggie mixture. Top with the remaining tortillas. Pour the cheese sauce over the entire casserole. This will look like too much liquid, but as it bakes, the tortillas absorb the liquid. 

Bake for about 40 minutes. 

Remove from oven and cut into squares. Serve with fresh tomatoes, avocado slices, and chopped cilantro.