What We Tried : Taco Casserole (vegetarian)

My family adores Mexican food, but my small repertoire of tacos, burritos and nachos were getting a little tiring. After a little searching I ran across this recipe for Taco Casserole. I’ve made this twice now and most of us love it. Why do I say “most of us”? My oldest son detests beans and gooey cheese. Ethan picks through to eat the beans and chips. The rest of us mix in some sour cream and maybe some guacamole and devour it.

Taco Casserole
Ingredients:
    1/2 package of Boca Burger meat substitute
    1 package taco seasoning (check ingredients)
    water
    1 15-oz can corn
    1 small can tomato sauce
    totilla chips
    1 15-oz can of beans (refried or black)
    1/2 onion diced
    non-stick cooking spray
    2 cups grated cheese

Directions:
Spray pan with non stick spray.  Warm the meat substitute a few minutes.  Put in onion and taco seasoning, using the amount of water called for on the taco seasoning package.  Cook for a few minutes, add tomato sauce and corn.  Cook a few more minutes.
Put chips on bottom of a deep 9 inch casserole dish (crunched a little bit, not too small).  Pour mixture over chips, then cheese, then more chips, mixture, cheese.  The mixture should be the last layer on the casserole.  Then put a layer of beans and more cheese.
Bake at 350 degrees for 15-20 minutes until hot. Very yummy!
Serves: 6
Preparation time: 15 min

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