Mexican Layered Casserole

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This dish has the essence of a layered Mexican dip with the meal-like heartiness of a casserole.  It’s awesome.  And not remotely complicated to make assemble.

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Hooray!  I did something productive in the kitchen! 

Mexican Layered Casserole [vegan, gluten free]

Ingredients:

  • corn tortillas (check ingredients, some do contain wheat)
  • extra firm tofu
  • tomatoes
  • corn
  • teese nacho cheese sauce
  • salsa
  • paprika
  • cayenne pepper
  • chili powder
  • cumin

Directions:

Coat bottom of a large (9×11) casserole dish with olive oil.  Layer pieces of tortilla.  Add thinly sliced (drained) tofu.  Sprinkle seasonings on top.  Layer tortillas.  Layer corn and diced tomatoes (I used 4 tomatoes and ~1/2 cup frozen corn – which I didn’t thaw first).  Layer tortillas.  Layer teese cheese sauce.  Layer tortillas.  Pour copious amounts of salsa over the top of the whole casserole (extra liquid will be absorbed by the tortillas so don’t skimp).

If you’re more of a visual person, see the following photo play by play.

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See?  Just layering.  No wrong way to do it.

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I added way more salsa after this pic.  My tomato cravings seem to have resurfaced.

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Bake for 35 minutes at 375 degrees.

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Smelled like nachos.

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Top layer is optional but highly recommended.

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Okay, the avocado isn’t optional.  I’ll judge you if you skip it.  The optional part is the vegan sour cream

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So good.  Make this!

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Comments (17)

  1. Katie @ Peace Love & Oats

    Omg who would skip the avocado?!? It makes everything better. I made something similar to this for my brother (basically beans instead of tofu and wheat tortillas) and he said it was great!

  2. Jill in Chicago

    Yum! This reminds me of a chilaquiles recipe I made once using Upton’s Chorizo Seitan. I look forward to trying tofu instead!

    And btw I made your lasagna with “Tofu-Sabra” Ricotta (using Garlic Sabra as the Garden Veggie doesn’t seem to be available here) and looooooved it. So did my omni boyfriend. :)

  3. Alexis @ Hummusapien

    Seven layer dip is pretty much the best dip ever. Why not make it into a meal? Love this!

  4. Hip Mountain Mama

    Wow, this looks amazing! Putting it on my menu soon! Thanks :)

  5. Lisa

    Oooh! I have to try this out! I made a casserole with tortillas but it didn’t stay together like yours! Love this!

  6. ethel

    I need to get a Pyrex pan for my new place. Too much good stuff to make to not have one!

  7. Mimi

    I used to make something similar with vegetarian beans. Lovely.
    PS needs moar avocado.

  8. Chelsie @ Balance, Not Scale

    This actually looks easy enough to be able to replicate!! Would it keep okay in the fridge? (I would make a mini version, but would still need to keep the left-overs for at least 2-3 days in the fridge …)

  9. luv what you do

    YUMMY! I love easy and tasty Mexican recipes!

  10. Jessie

    Yay for being productive in the kitchen and making a yummy dish :) Have a wonderful weekend girl!

  11. Ksenija

    Mmmmm, the casserole looks amazing! Another great thing to use if you don’t wanna go the lasagna platter way are zucchini stripes. I make them large and a bit thicker than usual (means – if used for salad or veggie pasta) so they do not fall appart.

  12. Caity @ Moi Contre La Vie

    Seriously, I’m making this AS SOON AS I GET HOME today. Cannot wait! Just what my weekend needed. :)

  13. Elise (Post author)

    enjoy!

  14. Elise (Post author)

    of course! i make casseroles all the time that last way longer than that. and if you get sick of it jut freeze the leftovers in individual tupperware. makes a perfect meal later on when youre scrounging.

  15. Elise (Post author)

    ive never tried upton’s. what did you think?

  16. Jill in Chicago

    The Upton’s seitan was pretty good. At the time it was my first foray into seitan period, so I didn’t have much to compare it to. I bet it would be easy to mimic the spices for a homemade version?

  17. lynn @ the actor's diet

    almost made one of these tonight! now i wish i had…

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