Best Vegetarian Chili Recipe for Busy Cooks

melt the cheese on your easy mexican casserole

If you're a fan of mexican inspired food, this easy mexican casserole skillet is a must have in your recipe box.

I adapted this recipe from one I used to use all the time during our meat eating days.

With a couple small adjustments it became a fresh new vegetarian meal we will definitely make again.

The only prep work involved is chopping up an onion and then you're off and cooking in no time flat. This is our favorite kind of recipe... quick, super easy and oh-so tasty.

FYI... if You Have a Picky Eater on Your Hands

This is a great recipe if you're trying to win over picky meat eating friends and family or kids who are hard to please at meal time.

You honestly can't really tell a difference in the taste of this dish using soy crumbles as opposed to ground beef. It still has that meaty texture and they really won't be able to tell a difference in the flavor. It's just as delicious as the original recipe.

Creamy Mexican Casserole in a Skillet

cook onions and soy crumbles for mexican casserole skillet recipe add the green chiles to your easy mexican casserole skillet

What You'll Need:

add the salsa to your easy mexican casserole

12 oz frozen soy crumbles
1 medium onion, chopped
1 can cream of mushroom soup
1 1/2 cups mild chunky salsa
1 4 oz can diced green chiles
2 c 4 cheese mexican blend shreds
1-2 c crushed tortilla chips

How to Make a Mexican Casserole Skillet:

Cook the soy crumbles and onion in a large skillet or wok until the crumbles are fully cooked and the onions are tender.

top the mexican casserole with crushed tortilla chips

Stir in the salsa, green chiles and cream of mushroom soup. Bring the mixture to a boil, reduce heat and cook for 5 minutes.

Sprinkle half the cheese blend over the top, then add an even layer of crushed tortilla chips over the cheese.

Top it off with the remaining cheese and continue to cook long enough for the cheese to fully melt.

Yield: 8 servings

Nutrition Facts:

264 calories, 14g fat, 17g carbohydrates, 15g protein

Mexican Casserole Skillet Tips:

Throw in a can of black beans, drained and rinsed to make it even heartier.

If you're in a really saucy mood, add a can of fiesta corn and a can of ro-tel. Be careful though. Depending on the type of salsa you use, the ro-tel may make it a bit too spicy.

Try using 4 ounces of cream cheese in place of the cream of mushroom soup. This will help it hold together a little better while still offering up a nice, creamy filling in every savory bite.

If you want it super cheesy, swap the shredded Mexican blend cheese with velveeta instead. Turns out delicious no matter what kind you use.