 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Invented by my 13 year old son, this is a quick and easy throw-together meal. It's a full meal - protein, veggies and starch - all in one dish. If you like it spicy, add chopped jalapenos to the bean and corn step. This can also be assembled and frozen for OAMC. Ingredients:
1 (12 ounce) bag veggie crumbles or 1 lb ground beef |
1 (8 ounce) can tomato sauce |
1 teaspoon cumin |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1 teaspoon oregano |
1 onion, chopped |
1 teaspoon salt |
2 (15 ounce) cans black beans, drained and rinsed |
1 (12 ounce) bag frozen corn |
1 (6 ounce) can black olives, sliced |
2 cups shredded cheddar cheese |
1 (14 1/2 ounce) can diced tomatoes |
2 cups jarred salsa |
18 (6 inch) corn tortillas |
Directions:
1. Preheat oven to 350.
2. Place veggie crumbles in a saucepan. (Or brown ground beef, drain fat.) Add tomato sauce, cumin, chili powder, garlic powder and oregano. Simmer over low heat until heated through.
3. Sautee onion and salt until transluscent. Add beans and corn. Heat through. If desired, mash with a handheld potato masher.
4. Layer a 9 X 13 baking pan: 6 tortillas (it's ok if they overlap a bit), bean mix, 1/2 the cheese, 6 tortillas, meat, salsa, 6 tortillas, bean mix, olives, diced tomatoes, rest of the cheese.
5. Bake for 30 minutes or until bubbly and cheese is melted.
6. Serve with extra salsa and sour cream.
7. For Vegetarian omit the ground beef.
|
|