Family Meals Category Finalist

Greg Roach

Wild Oats Markets, Inc.
Williamstown, MA

Greg’s first cooking job was at the age of 15 at the Detroit Yacht Club’s poolside grill. He continued to work in restaurants through his college years while attending the University of Michigan. After graduation Greg explored some other career opportunities, but always found himself back in the world of food service. It was then that he enrolled at the Culinary Institute of America where he won the President’s Scholarship and the Roth Outstanding Student Award.

Over the past two decades Greg has spent time in the kitchens of such luminaries as Wolfgang Puck, Charlie Trotter and Jimmy Schmidt. He has run kitchens in an NBA arena, exclusive private clubs and almost everything in between. For the past five years Greg has been the Chef and Prepared Foods Manager at Wild Oats Market in Williamstown, MA, an independent co-op grocery, where he has created a full line of ready to eat and take-away foods, a full, from-scratch bakery as well as a very successful catering program, all of which have seen double digit growth for the past four years.

Greg is very involved in local civic matters ranging from advising the area farmer’s market, to volunteering for regional food security organizations, to sitting on the local zoning board. When not near a stove or a board meeting, Greg spends his time exploring the hills around his home in the beautiful Berkshires of Massachusetts with his wife and son.

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Veggie Enchilada Casserole

Prep Time: 20 minutes
Cook Time: 30 minutes

1 tablespoon Pure Wesson® Vegetable Oil
1 small onion, diced
1 can (10 ounces) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
2 teaspoons packed brown sugar
1 teaspoon McCormick® Chili Powder
1 teaspoon McCormick® Cilantro Leaves (optional)
1 teaspoon McCormick® Ground Cumin
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon Hershey’s Cocoa
Pinch salt
2 packages taco shells
1 can (15 ounces) Ranch Style® Beans with Chipotle Onion, drained
1 bag (16 ounces) frozen Pictsweet Cut Corn, thawed and drained
1 package (8 ounces) Kraft Mexican Style Finely Shredded Cheddar Jack Cheese
1/4 cup Pace® Chunky Salsa
/4 cup Philadelphia Santa Fe Blend Cooking Creme

HEAT oil in medium saucepan on medium-high heat. Add onion; cook and stir 2 minutes or until browned. Reduce heat to medium. Add tomatoes and chilies; cook and stir 1 minute. Add tomato soup, sugar, spices, cocoa and salt; cook and stir 2 minutes or until sugar is dissolved. Set aside.

BREAK taco shells in half along the fold. Place 6 of the half shells in bottom of 8-inch square baking dish. Top with 1/2 each of the beans and corn, 1 cup of the warm sauce and 1/4 of the cheese. Repeat layers. Cover with remaining half taco shells. Top with remaining sauce. Spoon salsa over top then sprinkle with remaining cheese.

BAKE in preheated 350°F oven 25 minutes or until cheese is melted and filling is bubbly. Let stand 15 minutes. To serve, cut into squares. Serve with a dollop of cooking creme.

Makes 6 servings.

Variation: Add a layer of shredded cooked chicken, beef or pork.