Southwestern Vegetarian Taco Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I used to take make a taco potpie for my partner and i before we stopped eating meat. this used to be a family favorite, so i modified it slightly and it has resumed its place on the list of family favorites :) Ingredients:
1 lb vegetarian ground beef |
1 (1 1/4 ounce) package taco seasoning mix |
1/3 cup water |
1 tablespoon oil |
1 (1 lb) package frozen peppers and onions |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (11 ounce) can whole kernel corn, drained |
1/2 cup salsa |
4 large flour tortillas |
8 ounces colby cheese, shredded |
sour cream (optional) |
taco sauce (optional) |
Directions:
1. Preheat the oven to 400°F
2. Microwave vegi crumble for 2 minutes Add taco seasoning mix and water; mix until crumble is well coated.
3. Meanwhile, heat oil in large saucepan over medium high heat. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and stir in garlic and onion powders, salt, pepper, corn, salsa and vegi crumble. Mix well. In a round casserole layer tortilla, cheese, and vegi mixture ending with a layer of tortilla and cheese.
4. Bake for 30 minutes or until cheese is melted and bubbly.
5. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
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