Go meatless on Monday

FIT Staff
Jan 17, 2014
This is one of my family's favorite meals.
It's pretty easy to put together and very tasty.
It's perfect for when you crave tacos, but don't feel like dealing with the mess.  
This is best served with corn bread or tortilla chips.
Sometimes I will break up left over taco shells and toss in this as well.
You can mix up the layers as you like but the liquid from the salsa-like layer hydrates the rice so the rice layer must be under the tomatoes.
Mexican Meatless Casserole
12-ounce package Light Life Smart Ground Original Veggie Protein Crumbles
15-ounce can organic black beans, drained & rinsed
1/4 cup long grain basmati rice (uncooked) 
1 cup frozen corn
1 onion, cut into quarters
2 tomatoes, cut into quarters
1 1/2 cups water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
2 teaspoons dried cilantro
1/2 Cup Daiya shredded cheddar cheese
Preheat oven to 350 degrees. Using your hands crumble the Smart Ground into a large skillet to resemble taco meat. Add water, garlic powder, onion powder, cayenne pepper, paprika, chili powder and cumin. Mix well and bring to boil then reduce heat to medium and allow to simmer 3-5 minutes, stirring often. Remove from heat and set aside. 
Using a food processor or blender add tomato, onion, salt and cilantro. Pulse till salsa like consistency. Do not puree!
Using 2-quart casserole begin to assemble casserole in layers. First evenly spread the uncooked rice, then the tomato mixture, then corn, then meat, then beans and finally top with cheese. Cover with foil and bake for 60 minutes. 
Makes 4 large servings, approximately 350 calories each.