Mexican Casserole Recipe

I can't take total credit for this recipe.  I was inspired by an old Betty Crocker recipe card.  The original recipe is not vegetarian by any stretch of the imagination.  Good news--my carnivorous family ate it all up!

Mexican Casserole

• 1 Tbsp vegetable oil
• ½ bag Boca Meatless Crumbles
• 1 15-oz can kidney beans drained (or home cooked, 2 cups)
• 1 16-oz jar 505 All Natural Salsa, medium
• 8 corn tortillas
• 1 16-oz can vegetarian refried beans
• 1 cup Daiya Cheddar Style Shreds (or any other vegan cheese substitute)
• 2 cups Spanish rice
• Toppings: chopped lettuce and tomatoes; chopped onion optional

Heat oven to 350 degrees. Heat oil in skillet. Add Boca crumbles and cook until done; then add kidney beans and cook until warmed through. Add one cup of salsa. Stir and heat about 2 minutes. Line a 9 x 13 baking dish with four overlapping corn tortillas. In medium bowl, stir together refried beans and remainder of salsa. Spoon over tortillas and spread evenly. Top with half of the Boca mixture and ½ cup of Daiya. Layer 4 more tortillas over the Daiya. Spread Spanish rice over the tortillas, followed by the remaining Boca mixture and Daiya. Bake for 40 minutes. Remove from oven.  Cover individual servings in chopped vegetables.  Makes 6 servings.

Spanish rice recipe will appear tomorrow!