Taco Casserole

There is nothing better on a weeknight for dinner than a quick fix, yummy dish. This dinner meets those needs. Everything in a skillet to get nice hot, then into a casserole with some topping, bake, garnish and eat. The idea behind this dish was from looking at several other casseroles and taking the parts I like from each.

• 1 package Gardein Beefless Ground
• 1 package low-sodium taco seasoning
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste mixed with 1 can of water
• 1 can (15 ounces) diced tomatoes
• 1 can (4 ounces) diced green chilies
• 1 cup whole kernel corn
• 1 cup Daiya cheddar shreds
• 1 cup crushed tortilla chips

Preheat oven to 400°F.  Stir all ingredients except for cheese and tortilla chips into a large skillet on medium-high heat. 

Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. 

Sprinkle with cheese and tortilla chips.

Bake 10 to 15 minutes or until cheese is melted. 

Serve with assorted toppings, if desired. I used cubed avocado, Toffuti sour cream and pickled jalapeno slices.

Enjoy!!!