Taco Casserole

Day 2 of Vegan MoFo 2014

Since we're heading to Iowa in a couple of days I might not be too successful this year at posting every day! Too busy having fun; I'll have to play catch-up when we get home. 

Someone had shared this recipe on FB. Of course it wasn't vegan, so I decided to try and veganize it. 

I usually don't use veggie crumbles as they bother my stomach. But these Gardein Beefless Ground crumbles tasted like the real thing and didn't bother me! 

Lots of easy pantry staples to make this casserole.
Instead of the preservative laden packaged taco seasonings I used my homemade Taco Seasoning from Skinny Bitch Ultimate Everyday Cookbook. I also used the Vegan Cream of Mushroom Soup recipe from Cookin' Crunk instead of a can.

Making the beefless ground sauce mixture. (doesn't look too appetizing, yet) 

I used organic corn tortilla chips for the bottom layer. 

I garnished the Taco Casserole with some cilantro and chipotle habanero sauce and served it with a big green salad. 

Taco Casserole:

1 pkg. Gardein Beefless Ground
1 Tbsp. Taco Seasoning (or 1 1 1/4 oz. envelope)
1 1/4 C. homemade vegan mushroom soup (or 1 10 1/2 oz. can)
8 oz. vegan No-Beef Broth
1 14 oz. can Ro-Tel tomatoes
4-6 oz. shredded vegan cheddar (I used Daiya)
1 8 oz. bag tortilla chips
chopped cilantro for garnish

       Preheat oven to 375 degrees. Mix taco seasoning, soup, broth and tomatoes in medium saucepan. Bring to a simmer. Simmer for 5-10 minutes. Put beefless ground in large skillet, heat to medium-low. Add sauce mixture and simmer about 3 minutes. Pour chips into bottom of 9x13 pan (leave whole.) Pour beefless ground mixture over chips. Place cheddar shreds over top. Bake for 10 minutes or until cheese looks melted. Garnish with cilantro. This tastes great the next day!