Mexican Casserole
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Ingredients
- ½ lb plant-based ground beef (see Note)
- 1 cup frozen corn kernels
- 1 red bell pepper, chopped
- ½ red onion, chopped
- 6 corn tortillas, cut into strips and divided
- 1 cup shredded Mexican-blend cheese, divided
- ½ cup red enchilada sauce
- 1 avocado, chopped
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat broiler. Coat a 9-inch broiler-safe baking dish with cooking spray.
- Cook plant-based beef in a large skillet over medium-high heat 6 minutes or until browned, stirring occasionally.
- Meanwhile, cook corn, bell pepper, and onion in a skillet coated with cooking spray over medium-high heat 8 minutes or until tender, adding water as needed to prevent sticking. Add plant-based beef to skillet, stirring to blend.
- Place half of tortilla strips in prepared dish. Layer with half of plant-based beef mixture, ½ cup cheese, remaining half of tortilla strips, remaining plant-based beef, enchilada sauce, and ½ cup cheese.
- Broil 2 to 3 minutes or until browned. Top with avocado and, if desired, cilantro.
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