Mexi Tortilla Casserole (Vegetarian Dish) Recipe

  • 1 tablespoon vegetable oil
  • 1 onion, chopped (small)
  • 1 pound morningstar soy crumbles
  • 1 can diced tomatoes, undrained (14 1/2 ounce can)
  • 1 teaspoon dried, crushed oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 shredded Cheddar (pepper jack) cheese (1 1/2 cup 6 ounce )
  • 2 cups tortilla chips
  • 1/2 cup reduced-fat sour cream
  • 1 can diced green chilies, drained (4 ounce can)
  • 2 tablespoons minced cilantro
Preheat oven to 350°. Heat oil in large skillet. Add onion and cook 5 minutes, add crumbles and break them up with a spoon. Pour off fat. Stir in tomatores,oregano, salt, cumin and pepper. Spoon into 11 x 7 inch casserole. Spread cheese on top of mixture. Place tortilla chips over the cheese. Bake 10-15 minutes or until bubbly. Combine sour cream and chilies; mix until well blended. Serve with casserole. Sprinkle with cilantro.
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