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Tortilla Bake Recipe

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Recipe Provided By:


Serves:

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Ingredients:


2 medium onions, chopped
1 green bell pepper, chopped
1/2 cup mild salsa
31 ounces canned chili beans (do not drain)
8 ounces tomato sauce (canned)
1 package of frozen soy crumbles (or 1 cup dry TVP and ¾ cup water)
1 cup corn kernels
2 1/4 ounces sliced black olives, drained
1 tablespoon chili powder
18 6-inch corn tortillas
1 cup shredded Mexican-style or cheddar cheese
Description:

Serve Mexican food to a crowd with this easy-to-assemble layered casserole. Recipe courtesy of the National Soybean Research Laboratory Illinois Center for Soyfoods’ cookbook “TVP for the American Kitchen” www.nsrl.illinois.edu

Serve Mexican food to a crowd with this easy-to-assemble layered casserole. Recipe courtesy of the National Soybean Research Laboratory Illinois Center for Soyfoods’ cookbook “TVP for the American Kitchen” www.nsrl.illinois.edu

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Prep time:15 minutes

Cook time:30 minutes
Instructions for Tortilla Bake:
  1. Preheat the oven to 350°. Coat a 9” x13” baking dish with cooking spray.
  2. Combine the onions, pepper, salsa, chili beans, tomato sauce, soy crumbles, corn, olives, and chili powder in a large microwavable bowl; heat on high for 5 minutes.
  3. Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with 6 of the tortillas, overlapping and/or cutting to fit as necessary. Top with another quarter of chili mixture and a third of the cheese. Repeat for 2 more layers each of tortillas, chili mixture and cheese.
  4. Cover and bake for 30 to 35 minutes, until heated through. Garnish with tomatoes, olives and avocado, if desired.

Make It Ahead – Prepare the casserole earlier in the day and refrigerate. Add an extra 15 minutes to the baking time to ensure that the casserole is heated through. You can also prepare the chili bean mixture the day before and store it in the refrigerator until ready to assemble the casserole.



Nutrition Per Serving:

249 calories, 13 grams protein, 41 grams carbohydrate, 5 grams fat, 540 mg sodium


Serving Tips:

Use the chili bean mixture to fill tacos or burritos.

Optional garnishes: sliced tomatoes, olives and avocado