Friday, March 2, 2012

Taco Salad Casserole

This recipe was a hit with the kids, there were no leftovers.  They even asked when we could eat it again!


2 cups of  chopped mushrooms, or prepared TVP
2 tsp oil
1 small onion chopped
1 1/2 cup of cooked beans (black beans or pinto beans work best)
1 cup of salsa
1/4 cup of mild green chili peppers diced 
2 TBS of taco seasoning
2 cups of smashed tortilla chips
1 cup of Cheddar cheese (optional)
1/2 cup plain yogurt
2 cups shredded lettuce
1/2 cup diced tomatoes
4 diced green onions
1/4 cup sliced olives
1 diced avocado

Preheat oven to 375. 
In a sauce pan, grill the mushroom (or TVP) and onion together until the onion is tender.  Add the beans, salsa, peppers, and taco seasoning.  Cook for an additional 1-2 minutes.

In a casserole dish, place 1 cup of mushroom (or TVP) mixture, sprinkle 1/2 cup of cheese, and add 1 cup of tortilla chips.  Repeat this layer.

Bake at 375 for 15 minutes (until the cheese is melted.)

Top the mixture with plain yogurt, shredded lettuce, diced tomatoes, diced green peppers, sliced olives, and avocado.

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