Mexican Layer Casserole

[Guest guest]

We had this last night and it was delicious.

I heated some up for breakfast and it was so good.

Enjoy,

Judy

Mexican Layer Casserole

 

1 c. onion, diced

1 T. Smart Balance Lite or Butter

1 16 oz. can of Worthington Vegetarian Burger( you could substitute with

Morningstar Farms ground meatless or reconstituted " Beef " TVP)

1 t. Seasoned Salt

1 1/2 c. frozen corn

1-2 T. Canola/Olive Oil

1 16 oz. can of Diced Tomatoes

1 c. Salsa

1 tsp. garlic or onion powder

4 c. grated Sharp Cheddar Cheese, divided

6 c. Basmati Rice - Cooked

27 oz can of Chili Beans

4 oz. can of green chilies, diced

 

Heat a frying pan and melt the Smart Balance. Add the onions and saute about

5 minutes until tender. Remove from pan and set on a saucer.

 

Add Canola or Olive Oil to the same frying pan. Heat and add the Vegetarian

Burger and seasoned salt, breaking up the burger with a flipper/spatula.

Fry, flipping often, until slightly crispy. Add the corn and cook about 3

more minutes, flipping the mixture occasionally. Mix the tomatoes, salsa,

and onion/garlic powder together. Spread 1/2 of the Tomato mixture in the

bottom of a sprayed 9 x 13 in. casserole dish. Next layer will be the

rice. Spread evenly over the tomato mixture. Spread 1 1/2 c. of Cheese

over the rice. Pour and spread the Can of Chili Beans over the cheese.

Layer the Vegetarian Burger mixture over the Chili Beans. Sprinkle the

onions and green chilies over the top. Pour remaining Tomato mixture over

this and top with the remaining 2 1/2 c. of Cheese. Bake uncovered in a

350 degrees F oven for about 30 minutes(longer if your cooked rice was

cold).