Mexican Casserole

My husband spent two years in Mexico. He loved his experience there and especially local food. He makes fun of my Mexican food because it is so westernized, but I promise you this casserole tastes amazing. I've used meatless crumbles to substitute for ground beef in this recipe. You can find meatless crumbles in virtually any store now. Just check the refrigirator section of the health aisle. I used Smart Ground Mexican Style for this recipe.

Yield: 6 servings.

• 1 1/2 tbsp olive oil
• 1 yellow or white onion, chopped
• 2 garlic cloves, minced
• 1 jalapeno, seeded and finely chopped
• 1 tsp cumin
• 1 tsp dried oregano
• 1 12-oz package meatless crumbles
• 1 15-oz black beans, drained
• 4 plum tomatoes, seeded and chopped
• juice of 1 lime
• 1/2 cup fresh cilantro, finely chopped
• salt and black pepper to taste
• 50 tortilla chips
• 1 cup Mexican-style cheese (or vegan alternative) 

Toppings:

• black olives, chopped
• green onions, chopped
• sour cream (optional) 

1. Preheat oven to 375F.

2. Heat 1 tbsp olive oil in a large skillet. Add onion, garlic, and jalapeno. Saute for 5 minutes on medium. Add ground cumin and oregano. Mix and cook for 1 more minute. Add meatless crumbles, beans and tomatoes. Once it's heated through, remove from the heat. Stir in lime juice and fresh cilantro. Season to taste.

3. Spray an 11x7 casserole dish with cooking spray. Arrange 25 tortilla chips on the bottom of the dish. Add vegetable mixture and top with remaining 25 tortilla chips. Gently press on the chips to allow them to break. Sprinkle with cheese. Bake for 15-20 minutes until the cheese melts.

4. Serve topped with black olives, green onions, and sour cream if desired.