For dinner tonight, I made a vegetarian version of this recipe for a taco casserole. It’s like a Mexican lasagna! The layers are Morningstar Farms Grillers Meal Starter Crumbles mixed with fire roasted tomatoes, green chiles, and spices, then vegetarian refried beans, then reduced fat shredded Mexican cheese, followed by spinach tortilla strips. After the last tortilla strip layer I covered with some salsa and a lot of cheese and baked for about 40 minutes.
What I did is not too different from the original recipe but here’s my ingredient list for your convenience.
a package and a quarter of Morningstar Farms Grillers Meal Starter Crumbles
1 16-oz can of vegetarian refried beans
1/2 of one 4-oz can of diced green chiles
1 can of fire roasted diced tomatoes, drained
1 tbsp chili powder
2 tsp ground cumin
salt to taste
a little sprinkle of cayenne pepper
2 flour tortillas, cut into 1″ strips
about a third of a jar of salsa
2 cups reduced fat Mexican blend cheese
sliced avocado for serving
I pretty much went over the directions already and they are also not very different from the original recipe. I used much less green chiles and put them in the crumbles mixture only. I ran out of ingredients and space in my pan after only two layers of the tortilla strips so I stopped there. I had to bake longer than thirty minutes in my oven to get everything bubbly and melty. Next time I will probably do a layer of tortilla strips on the bottom too to hold everything together better and make it more like a lasagna. Robbie and I both really liked it so there will be a next time!