Mexican Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.6
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,134.1 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 7.8 g
  • Protein: 20.7 g

View full nutritional breakdown of Mexican Casserole calories by ingredient
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This is a vegetarian/vegan twist on a casserole my grandmother used to make. Pretty quick and easy. This is a vegetarian/vegan twist on a casserole my grandmother used to make. Pretty quick and easy.
Number of Servings: 8


    I Can Rotel Tomatoes
    2 Cans of Beans (Black, Pinto, Kidney or Ranchero)
    1 Package (12 slices) American "cheese" product (I used Rice but Toffutti American works well for vegan)
    6-9 corn tortillas
    1/2 onion
    Tvp Crumbles (one package of Boca or Morningtar Farms or make your own to equal one lb of meat.)
    Taco or chili seasoning, cumin, salt, pepper, optional


Mix a can of rotel and equal amount of soymilk in a bowl and set aside.
Chop onions and sautee. Add TVP crumbles and spices (cumin and chili seasoning are my faves). Pour a small amount or rotel mixture to coat bottom of crockpot dish. Add a layer of corn tortillas, then half the tvp/onion mixture, followed by a layer of beans (just empty the whole can in there, don't drain or rinse), and top with layer of cheese slices then repeat. Pour the rotel mixture on top of the whole thing and put in the oven on 350 for 30-45 minutes. It's ready when the cheese starts to bubble and brown on top.
Remove from oven and allow to sit for a few minutes to firm up.

Number of Servings: 8

Recipe submitted by SparkPeople user KELKME.

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