Taco Tortilla Casserole
Think lasagna, but Mexican style. Layers of corn tortillas, Mexican beans & rice, seasoned Beyond Meat crumble, and cheese, dredged in enchilada sauce and baked to perfection. See notes for some recommended garnishes!
PREP TIME
20 minutes
COOK TIME
1 hour and 10 minutes
INGREDIENTS
17
Serves: 3
Ingredients
- 18 whole18 whole18 whole Corn Tortilla, Look for smaller ones
- 528 ml528 ml528 ml Pinto Beans, I use La Costena Seasoned Pinto Beans
- 227 grams227 grams227 grams Guacamole, store bought
- 215 grams215 grams215 grams Mexican Style Rice - Old El Paso
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 1 whole1 whole1 whole Yellow Onion, diced
- 1.5 tsp1.5 tsp1.5 tsp Chili Powder, Mexican Chili Powder
- 1 tsp1 tsp1 tsp Cumin, Ground
- .5 tsp.5 tsp.5 tsp Chipotle Powder
- .5 tsp.5 tsp.5 tsp Oregano, Dried
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1.66 cup1.66 cup1.66 cup Monterey Jack Cheese, shredded. Look for the one with habanero
- 1 cup1 cup1 cup Aged Cheddar Cheese, shredded
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Empty the pinto beans in to a small, covered pot set to low. Heat until needed.
- Prepare the Old El Paso rice according to package directions. Once finished, fluff and set aside.
- Begin heating a Tbsp. or two of EVOO in a skillet set to just below medium. Add the diced onions, pinch of pepper flakes, and a pinch of salt, stir, and cook for 4 - 5 minutes. Drop in the Beyond Beef and break it in to crumbles as it browns. After a couple minutes, stir in all of the spices for the Beef and season with salt, making sure to coat everything in the skillet. Continue to cook until beef is browned & crumbly. Transfer to a plate / bowl until everything else is ready for assembly.
- Preheat oven to 375 F
- ASSEMBLY - Spray the inside of a 7" x 11" with cooking spray and layer 6 tortillas on the bottom of the dish. Ladle some of the beans over the tortillas, taking some of the bean liquid to keep things moist. Spread them around and then top with some of the rice, Beyond beef, and some of the shredded cheeses. Top with 6 more tortillas, gently pressing down to keep things tight. Ladle more beans over the tortillas followed by rice, beef, and the entire container of guac, spreading it over the entire layer. Top with shredded cheeses and top with 6 final tortillas. Press down again to ensure everything is nice and tightly packed. Pour the entire jar of enchilada sauce over the top of the dish, tapping it off the counter a few times to settle the sauce and everything else in the dish. Top with remaining cheese.
- NOTE: Any leftover rice & beans can be stored in an airtight container for 3 - 4 days.
- Cover and bake the casserole for 30 minutes. Remove cover and continue for 15 - 20 until cheese is melted and casserole is bubbly. Remove and set on to a wire cooling rack for 10 minutes prior to serving.
- Cut in to 6 equal sized pieces. Serve each slab with some or all of the recommended garnishes. ENJOY!
Notes
- GARNISH SUGGESTIONS - Sour Cream, Pico De Gallo, Cilantro, Tajin, Green Onions, Pickled Onions, Sliced Jalapenos, Pickled Jalapenos, Diced Red Onion, Crema
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 2188 |
| Fat: | 103 g |
| Carbohydrates: | 217 g |
| Protein: | 101 g |
| Cholesterol: | 117 g |
| Sodium: | 2655 mg |
| Fiber: | 43 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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