Beef Burrito Casserole
Beef Burrito Casserole (Vegan)
- 1 medium onion, diced
- 2 cups vegeburger of your choice
- 2 tablespoons taco seasoning
- ½ cup water
- 3 15-ounce cans hot chili beans, with sauce
- 8 whole wheat tortillas-torn in bite-size pieces
- 1 cup taco sauce
- ½ cup green chiles
- ¼ cup jalapeno nacho slices
- 1 cup salsa
- 1 cup crushed baked tortilla chips
Directions:
Spray bottom of a 9 x 13-inch casserole dish with nonstick cooking spray. Set aside. In a large skillet sprayed with a nonstick cooking spray, sauté onion over medium heat until clear. Add vegeburger, taco seasoning, and water. Cook until all liquid is absorbed. Set aside.
Divide remaining ingredients in half, except for the crushed tortilla chips, to make two layers. Layer in the baking dish in the following order.
2 Layers of:
Chili beans
Torn tortilla pieces
Taco sauce
Burger mixture
Green chilies
Jalapeño nacho slices
Salsa
Repeat layers and spread crushed tortilla chips over top. Cover with foil and bake at 375 degrees for 45 minutes. Remove foil and bake for an additional 15 minutes, or until hot and bubbly. Serve with Spanish rice and warm tortillas.
Yields: 12 cups
This dish encompasses so many of the familiar flavors that I so enjoy in Mexican food! It is a meal all in itself! Right before serving, I suggesting covering the top with shredded lettuce, and diced tomatoes! Don’t forget to have a big bowl of guacamole on the side!
