Mexican Taco Casserole

• 1 package Gardein Beefless Ground
• 1/2 package Tofurky chorizo style crumbles
• 1 can Rotel tomatoes, divided
• 2 cans of vegetarian re-fried beans
• 1 teaspoon Chipotle Chili Powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 medium sweet yellow onion, chopped
• 1 cup Toffuti sour cream
• 3-4 green onions, chopped
• 1/2 cup black olives, sliced
• 1-1/2 cup Daiya cheddar cheese shreds
• 8 6" flour tortillas, chopped into bite sized pieces

1. Preheat oven to 400 and spray the inside of a 9x13 casserole. Then, in a large skillet cook the onion 5-6 minutes until soft.
2. Add the beefless ground, chorizo and stir well. Add the chili powder, garlic powder, onion powder and 1/2 the can of Rotel tomatoes to the beef and onion mixture and stir well.
3. In a separate medium pan add the re-fried beans and sour cream. Stir well and cook over medium heat until heated all the way through.
4. Start layering the ingredients in your casserole dish: 1/2 of the beans; then 1/2 of your meat mixture; then add 1/2 of the tortillas; top with and 1/2 of your cheese. Repeat these layers.
5. Top the casserole with the olives, green onions and the remainder of the Rotel tomatoes.
6. Bake in the 400u0b0 oven for about 20-25 minutes or until your cheese is melted and the casserole is bubbling a little bit.
7. Serve with sour cream and sliced pickled jalapenos.

ground, crumbles, tomatoes, vegetarian, chili powder, garlic, onion powder, sweet yellow onion, sour cream, green onions, black olives, cheddar cheese shreds, flour tortillas

Taken from www.yummly.com/recipe/Mexican-Taco-Casserole-1109901 (may not work)