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.
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.
Yield: 8 servings
264 calories, 14g fat, 17g carbohydrates, 15g protein
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.
A little homemade guacamole and a dab of sour cream take this recipe over the top. Your taste buds will thank you for it.