Name: Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 package of Lightline Smart Ground Veggie Protein Crumbles; 1 cup shredded cheddar cheese; 2 cups cooked brown rice; 1 red bell pepper; 1 green bell pepper; 1 jalapeno pepper; 2 TBSP taco seasoning; 1-14 oz can of diced tomatoes; 1 TSP olive oil; 1 avocado; 1/4 cup green onion; 1/2 red onion; 1/2 TSP salt; 1/4 TSP pepper

As usual, the weekend has zipped by and Sunday night is already here. I’m hanging out with my little family in my living room this evening, watching football with our Christmas tree lit. I’ve had so many winter-themed candles burning today, it smells like a mix of peppermint, sugar cookies, mocha and pumpkin in my house — quite a yummy combo! My hubby and I just enjoyed this meal…

Can you tell that I’m in a Christmas kind of mood? 😉

I’ve had a package of veggie protein crumbles (aka the vegetarian version of ground beef) in my fridge for a bit, waiting for a recipe idea to come to mind to use it for.

I found that inspiration in a recipe for vegan enchilada casserole on the Oh She Glows website. I adapted her recipe to make my own casserole creation. This dish is the perfect meal for a healthy Mexican-themed dinner night!

I enjoyed the casserole with some tortilla chips + sour cream:

Mexican Casserole

Foodie Loves Fitness

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings

Calories 280 kcal

Ingredients

1 package of Lightline Smart Ground Veggie Protein Crumbles
1 cup shredded cheddar cheese
2 cups cooked brown rice
1 red bell pepper
1 green bell pepper
1 jalapeno pepper
2 TBSP taco seasoning
1-14 oz can of diced tomatoes
1 TSP olive oil
1 avocado
1/4 cup green onion
1/2 red onion
1/2 TSP salt
1/4 TSP pepper

Instructions

Preheat oven to 350.
Mince red onion and green onion. In a large skillet, heat olive oil over medium heat. Add onions and let it cook for about 5 minutes.
Meanwhile, chop bell peppers and jalapeno. Add the veggies to the skillet. Crumble the veggie crumbles into the pan and pour the diced tomatoes in.
Add the taco seasoning to the mixture and mix together well. Let it cook for 10 minutes.
Combine the rice with the veggie/crumbles mixture. Season with salt and pepper.
Evenly distribute into an 8x11 baking pan. Sprinkle cheddar cheese on top.
Allow the casserole to cook until the cheese bubbles, 15-20 minutes. In the mean time, dice the avocado.
When the casserole is done cooking, remove from the oven and top the mixture with avocado chunks.
Enjoy the dish with sour cream, salsa, tortilla chips, etc.