Nacho Casserole

• 1 lb firm tofu, drained and squeezed a bit
• 1 cup black olives
• 1 cup soy cheddar cheese, grated
• 2 cups tortilla chips
• 1 (1 1/4 ounce) package taco seasoning
• 1 (15 ounce) can refried beans (any type you like)
• 1 (15 ounce) can Mexican-style tomatoes
• 2 cups iceberg lettuce, shredded
• 1/2 cup salsa (optional)
• 1/2 cup sour cream (optional)

1. Heat your oven to 350.
2. Put the tortilla chips in a bag of some kind and crunch them to bits (not into sand, just pebbles). Place about 1/2" layer in the bottom of round casserole dish (3-4 quart). (no need for nonstick spray).
3. Put the tofu in a frying pan that you've coated with a bit of nonstick spray. Start to cook it as if you were browning ground beef. Use the taco seasoning on the tofu according to package directions.
4. Start to put the ingredients on the tortilla chip base. Tofu, beans, cheese, olives, tomatoes and repeat till the dish is full or ingredients are gone (no rules).
5. Bake for 30 minutes.
6. Before serving add the lettuce, salsa, sour cream, whatever you want.could be more tortilla chips, olives, etc.
7. Enjoy!

firm tofu, black olives, cheddar cheese, tortilla chips, taco seasoning, beans, tomatoes, iceberg lettuce, salsa, sour cream

Taken from www.food.com/recipe/nacho-casserole-153433 (may not work)