Nachos Casserole

[Guest guest]

Nachos Casserole

 

1 c. chunky taco sauce

1 can (4 oz.) chopped green chilies, drained

1 cup textured soy protein, dydrated (optional)

1/2 c. chopped onion

2 c. (8 oz.) vegan shredded cheddar cheese, divided OR Melty Cheese (archives)

1 c. refried beans

1/2 c. water

1/4 t. ground cumin

4 c. gf corn flakes cereal, divided

chopped tomatoes

Tofutti sour cream, vegan

chopped green onions

sliced pitted ripe olives

 

Combine taco sauce and chilies in small bowl; set aside. Cook and stir

textured soy protein and onion in large skillet over medium high heat.

Add 1 c. cheese, beans, 1/2 taco sauce mixture, water and cumin. Pour

2 cups cereal into lightly buttered 12x8 " glass baking dish. Cover

with soy protein mixture. Top with remaining taco sauce mixture.

Sprinkle with remaining 2 cups cereal. Bake at 350 F. 25 min. or until

heated through. Sprinkle with remaining 1 c. vegan cheese. Bake just

until cheese melts. Garnish with tomatoes, sour cream, green onions

and

sliced olives. Makes 6 servings.