Veggie Campfire Casserole

• 1 lb textured vegetable protein, crumbles
• 12 cup chopped onion
• 3 tablespoons taco seasoning mix (Bulk Taco Seasoning Mix)
• 1 (14 1/2 ounce) Mexican-style tomatoes, chopped
• 2 (16 ounce) cans pinto beans
• 13 cup sliced black olives
• 3 tablespoons chopped fresh parsley
• 12 cup monterey jack cheese, shredded
• Jiffy cornbread mix

1. In a 1 gallon freezer bag, combine: TVP crumbles, onion.
2. Carefully squeeze the bag to force out any air; seal the bag.
3. In a 1 gallon freezer bag, combine: taco seasoning mix, tomatoes discarding 2 Tablespoons of liquid, pinto beans, black olives, fresh parsley.
4. Carefully squeeze the bag to force out any air; seal the bag.
5. In a 1 quart freezer bag, place: Monterey Jack cheese.
6. Carefully squeeze the bag to force out any air; seal the bag.
7. Cooking Instructions.
8. Thaw completely.
9. Prepare cornbread, set aside.
10. Preheat oven to 350 degrees.
11. Saute TVP crumbles and onion in a large skillet over medium heat.
12. Add the contents from the bag containing the taco seasoning, tomatoes, beans, olives and parsley.
13. Mix together well.
14. Transfer to a 2 1/2 quart baking dish and sprinkle with cheese.
15. Top with prepared cornbread mix.
16. Bake for 15 minutes, or until lightly browned on top.

vegetable protein, onion, taco seasoning mix, tomatoes, pinto beans, black olives, parsley, cheese, mix

Taken from www.food.com/recipe/veggie-campfire-casserole-310866 (may not work)