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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17 thoughts on “Mexican Layered Casserole

  1. 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. :)

  2. 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.

  3. 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.

  4. 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?

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