Friday, May 8, 2015

Mexican Taco Casserole

I wanted to make this and have the post ready for Cinco de Mayo, but it didn't happen. Sorry.  But you are going to want to add this to your dinner rotation. It's pretty quick, simple and delivers on flavor. I added a half of a package of Chorizo because it was in the frig, but it you don't have it just stick with the ground beefless crumbles. The leftovers reheat well in the microwave or in a small casserole. This easily makes 10 servings. You can cut the recipe in half if needed.

  • 1 package Gardein Beefless Ground
  • 1/2 package Tofurky chorizo style crumbles
  • 1 can Rotel tomatoes, divided
  • 2 cans of vegetarian re-fried beans
  • 1 teaspoon Chipotle Chili Powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 medium sweet yellow onion, chopped
  • 1 cup sour cream
  • 3-4 green onions, chopped
  • 1/2 cup black olives, sliced
  • 1-1/2 cup Daiya cheddar cheese shreds
  • 8 6" flour tortillas, chopped into bite sized pieces

Preheat oven to 400 and spray the inside of a 9x13 casserole. Then, in a large skillet cook the onion 5-6 minutes until soft.

Add the beefless ground, chorizo and stir well. Add the chili powder, garlic powder, onion powder and 1/2 the can of  Rotel tomatoes to the beef and onion mixture and stir well.

In a separate medium pan add the re-fried beans and sour cream. Stir well and cook over medium heat until heated all the way through.

Start layering the ingredients in your casserole dish: 1/2 of the beans;

then 1/2 of your meat mixture;

then add 1/2 of the tortillas;

top with and 1/2 of your cheese.

Repeat these layers.

Top the casserole with the olives, green onions and the remainder of the Rotel tomatoes.

Bake in the 400° oven for about 20-25 minutes or until your cheese is melted and the casserole is bubbling a little bit.

Serve with sour cream and sliced pickled jalapenos.