Tuesday, November 15, 2011

Vegan Mexican Casserole

Ooey gooey hot from the oven!

Here's an easy and delicious casserole to make!  It makes a lot of food and is pretty economical too!


- a bag of organic tortilla chips, crushed
-2 cans vegetarian refried beans (warmed in the microwave for easy spreading)
-1 can of chopped green chiles
- 1 small can of sliced black olives
-1 lb. ground meat substitute
-1 packet of taco seasoning
-1 container of vegan sour cream
-homemade salsa (see my Dragon breath salsa recipe!) or your favorite store bought salsa
-homemade guacamole
-1 package of shredded Daiya cheese (cheddar)


Pre-heat oven to 350F degrees.  In a 13x 9 inch dish, spray with non-stick cooking spray.  Place crushed tortilla chips in a layer on the bottom.  Mix in the taco seasoning with your cooked ground meat substitute according to package directions.  Spread vegetarian refried beans in a layer over the chips.  Spread the taco meat mixture over the beans.  Spread some green chile over the meat substitute.  Spread a layer of salsa over the chiles.  Dallop some vegan sour cream and guacamole in the next layer.  Sprinkle the sliced olives over the vegan sour cream and guacamole.  Last but not least, spread the Daiya cheese over the top.  Bake for 30 mins at 350F degrees.  After you remove it from the oven, let it cool for 10 minutes so the layers can set.  Serve with more salsa, guacamole and vegan sour cream on the side. 

This recipe does make a lot, as I warned, but you could easily freeze single serving portions for later!  I hope you enjoy this one!  I know I did!