Vegitarian taco casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Baked Tostitos; broken into bite sized pieces |
| 1 | large | Onion; chopped |
| 1 | large | Bell pepper; chopped |
| 1 | tablespoon | Canola oil |
| 2 | Cloves garlic; minced | |
| 1 | cup | Frozen hash browns |
| 1 | can | Chopped green chilies |
| 3 | cups | Cooked long grain or brown rice |
| 1 | cup | Salsa |
| 3 | tablespoons | Hot chili powder |
| 2 | tablespoons | Cumin |
| 1 | tablespoon | Leaf oregano |
| 1 | can | Fat free refried black beans |
Directions
Spray 11x9-inch baking pan with non-stick cooking spray. Place crushed tortilla chips in the bottom. In large non-stick skillet, add onion, bell pepper, oil, garlic and hash browns, cooking until peppers and onions are soft. In a blowl, combine chilies, rice, salsa, chili powder, cumin, oregano and black beans. Add this mixture to onions and peppers and cook until warm. Transfer mixture to baking dish and bake in 350 degree oven for 20 minutes. OPTIONAL: top with more crushed chips, chopped tomatoes, and soy cheese for a special treat! Serves: 6
Posted to EAT-LF Digest by Abtaxel <Abtaxel@...> on Apr 24, 1998