Recipe: Cheesy Tex-Mex Casserole

 

Cheesy Tex-Mex Casserole

NOTE: I originally made this dish with ground beef but adapted it to be Lent-friendly. Feel free to add 1lb of your preferred meat in place of the tofu for when you don't need to abstain. As usual, add more or less, change up your ingredients, and make it your own!

Ingredients

1/2 Block of Extra Firm Tofu 
1 1/2 Cups Cooked Rice
1 Can No Salt Added Black Beans (drained)
1 Can Whole Kernel Fire Roasted Corn Blend (drained)
1/3 Cup chopped pickled Jalapeños (can use 2 fresh jalapeños or 1 poblano instead) 
1/2 Red Onion
2 Roma Tomatoes
2 Cloves Garlic
1 Orange Bell Pepper
1/4 Cup Sour Cream (Can also substitute Greek Yogurt for More Protein)
3 to 4 Cups Shredded Cheese of Choice (I use Mexican 4 Cheese Blend)
Juice from 2 Fresh Limes
2 tbs Salsa of Choice
1 Handful Cilantro (finely chopped)
2 tbs Chicken Bullion or Bone Broth Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Chili Powder
1 1/2 tsp Cumin
Butter or Oil
Salt and Pepper to Taste

Directions

1) Take the tofu out of the package and place it in a bowl covered with a towel or paper towels. Cover the tofu with the towel/paper towels and place a heavy object on top so that the excess water is expressed from the tofu.

2) While the tofu is draining, preheat the oven to 350F and finely chop your onion, tomatoes, garlic, and peppers. Set side. 

3) In a large oven-safe skillet, add in your butter or oil and sauté the onions and peppers over medium heat until the onions turn translucent. Season with pepper and salt to taste. 

4) Add in the tomatoes and cook until they begin to release moisture. 

5) Next, toss in the garlic and cook until fragrant. Then add in the tofu and mix. 

6) After you chop the tofu into tiny pieces, add in the garlic powder, onion powder, chicken powder, and salsa. Cook until well combined. 

7) Once everything is well melded and the tofu absorbs the flavors of the veggies and salsa, add in the beans, corn, chili powder, and cumin.

8) Once combined, add in the rice and gently stir. Season to taste, then turn off the heat. 

9) Add in the sour cream and 1 cup of cheese until well combined. Then, add cilantro and lime juice. Mix well to fully incorporate.

10) Smooth out mixture in the skillet and top with the remaining cheese.

11) Place the skillet in the oven until the cheese is bubbly and begins to brown. 

12) Let the skillet sit for a minute or two to cool. Serve over sautéed zucchini (as pictured above) or a la carte. Top with cilantro, avocado, sour cream, hot sauce, etc. 

Enjoy!!!!!

Love, 
   Alexis