This easy to make and easily modified taco casserole recipe is a hit with the kids. Follow along and use the ingredients that I use or you can use your own. I included the recipes for my refried beans and black beans but you can use them straight out of the can if you want to.
Preheat your oven to 350 degrees Fahrenheit. In an 8x8 glass or metal caserole dish add a scoup of the taco sauce and coat the bottom of the pan. This will keep it from sticking to the bottom.
Next add a layer of tortillas, meat, beans, cheese, sauce and keep on layering until the pan is full.
Finish with a layer of sauce and cheese and then cover with foil. Place in oven and cook until the internal temperature is 165 degrees Fahrenheit.
Cool for 20-30 minutes or overnight. Cut in 9 pieces and serve with your choice of toppings like guacamole, tomatoes, lettuce, taco sauce, cheese, cilantro, olives, or what you like.
Put the TVP or vegan beef crumbles, soy sauce, dried mushrooms and sesame seed oil in a bowl. Add the boiling water and let rehydrate. About 10 minutes.
While the crumbles are rehydrating heat a saute pan and add olive oil. When olive oil is hot add the tofu, and cook until starting to turn brown. Add garlic and fresh mushrooms and cook a couple more minutes, then add the tomato paste and cook until the paste starts to brown. Add the crumble mixture and the taco seasoning packet and continue to cook until nice and crumbly.
In a hot saute pan put in olive oil, when oil is hot add the garlic, onion, chili powder, cumin and red pepper flakes, grains of paradise, and schezuan pepper. Saute until you can smell the spices, add black beans. Cook for a couple minutes, finish with the cilantro and lime juice and take off heat.
Put all ingredients in bowl, mix
Put the lemon and lime juice in a bowl with the garlic and diced avocado. mix and mash with a fork until the avocado is the consistency you like