Vegan Tex Mex Casserole Recipe 55 Recipes

VEGAN TEX-MEX CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 F.
• Place the Sauce Spice/Herb Ingredients into a small bowl, mix well to combine, set aside.
• In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, jalapeno pepper, and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften the veggies.
• Add the minced garlic and tomato paste, sauté for 30 seconds, stirring constantly.
• Then add the thinly sliced cabbage, and the remaining Base Ingredients (broth and water). Stir well, place the lid on the pan and cover and sauté/steam over medium-high heat for 5 to 7 minutes to wilt the cabbage.
• In the meantime, place all the Sauce Ingredients and the Sauce Spice/Herb Mix into a bowl, whisk well to combine the ingredients, then place into the skillet. Mix well and stir to incorporate all the ingredients.
• Add the black beans, pinto beans, and corn, stir well, simmer for 5 minutes.
• Create a cornstarch slurry by combining the cornstarch and water together in a small bowl, whisk to remove any lumps, then add to the skillet.Increase the heat, stir to thicken. Cook for several minutes, then remove from the stove.
• Place the crisp corn tortillas into a plastic bag and crush/break them into small pieces by using your hands (or quickly pulsing in a food processor).
• Place 1 ½ cups of the crushed corn tortillas onto the bottom of a deep 9 x 13 casserole dish.Then add the cabbage skillet mixture, then sprinkle the remaining 1 cup of crushed tortillas on top. (Optional: Dot the top with pickled jalapeno slices).
• Place into a preheated 350 F oven and bake uncovered for 25 minutes.
• Remove from the oven and allow to set for 15 minutes to allow the flavors to marry.Serve and enjoy!

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

CROWD PLEASING TEX MEX CASSEROLE (OH SHE GLOWS)

Steps:

• Combine the Tex-Mex spice blend ingredients in a small bowl and set aside.
• Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish
• In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened. Season with salt and black pepper.
• Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using). Saute a few more minutes and season with more salt and black pepper, if desired. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cheese. Cover with a lid or foil and bake for 15 minutes.
• Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
• Scoop the casserole into bowls and add your desired toppings.