Taco casserole

taco casserole

Casserole. All kinds of stuff you like to eat thrown together in one pan to make an easy dinner.

For this casserole:

4 flour tortillas
Earth balance buttery spread
Premade polenta ( I bought the kind that comes in a dense sort of roll, you can usually find it in the pasta aisle )
2 cans of spicy refried beans
Vegan ground beef taco crumbles
Corn chips
Vegan pepper jack shreds
Vegan sour cream
Fresh cilantro

Preheat oven to 375 degrees. Spray your casserole dish with non stick spray. Lightly spread earth balance onto each tortilla and line the dish with them, butter side down, going up the sides a little so you can get the whole bottom lined, including the corners. Then use your hands and crumble the polenta on top, pressing it down to form a complete layer. Spread on your refried beans, sprinkle ground beef crumbles on top of that. Take a piece of waxed paper or parchment paper and evenly press everything down. Don’t press so hard that everything mashes together, just condense it a little. Crunch up a few handfuls of tortilla chips and sprinkle with just a little bit of the vegan cheese. I don’t use much cheese because I don’t really like the texture of it, but if you just use a little it gets crispy when you bake it and the flavor is better. Throw it in the oven and bake until the tortilla chips are lightly browned and crispy on top. Garnish with vegan sour cream, tapatio and fresh cilantro.

About beetdown

Food junkie, recipe scavenger, part time gardener, lover of all things pretty.
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