Taco Tortilla Casserole

7/28/2023

Taco Tortilla Casserole

Prep Time: 20 Min
Cook Time: 70 Min

Yields: 6 Pieces

WHAT YOU NEED

18 x small Corn Taco Tortillas
528ml Mexican Pinto Beans
227g Store-Bought Prepared Guacamole
215g Old El Paso Mexican Rice
340g Beyond Meat Beef
1 Small Onion, diced + EVOO
SPICE BLEND FOR BEEF - 1 1/2 Tsp. Mexican Chili, 1 Tsp. Cumin, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Chipotle Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Onion Powder, Pinch Red Pepper Flakes, Himalayan Salt
1 2/3 C Monterey Jack with Habanero, shredded
1 C Extra Old White Cheddar, shredded
GARNISH - Sour Cream, Pico De Gallo, Cilantro, Tajin, Green Onions

Empty the pinto beans in to a small, covered pot set to low. Heat until needed.
Prepare the Old El Paso rice according to package directions. Once finished, fluff and set aside.
Begin heating a Tbsp. or two of EVOO in a skillet set to just below medium. Add the diced onions, pinch of pepper flakes, and a pinch of salt, stir, and cook for 4 - 5 minutes. Drop in the Beyond Beef and break it in to crumbles as it browns. After a couple minutes, stir in all of the spices for the Beef and season with salt, making sure to coat everything in the skillet. Continue to cook until beef is browned & crumbly. Transfer to a plate / bowl until everything else is ready for assembly.
Preheat oven to 375 F

ASSEMBLY - Spray the inside of a 7" x 11" with cooking spray and layer 6 tortillas on the bottom of the dish. Ladle some of the beans over the tortillas, taking some of the bean liquid to keep things moist. Spread them around and then top with some of the rice, Beyond beef, and some of the shredded cheeses. Top with 6 more tortillas, gently pressing down to keep things tight. Ladle more beans over the tortillas followed by rice, beef, and the entire container of guac, spreading it over the entire layer. Top with shredded cheeses and top with 6 final tortillas. Press down again to ensure everything is nice and tightly packed. Pour the entire jar of enchilada sauce over the top of the dish, tapping it off the counter a few times to settle the sauce and everything else in the dish. Top with remaining cheese.

NOTE: Any leftover rice & beans can be stored in an airtight container for 3 - 4 days.
Cover and bake the casserole for 30 minutes. Remove cover and continue for 15 - 20 until cheese is melted and casserole is bubbly. Remove and set on to a wire cooling rack for 10 minutes prior to serving.
Cut in to 6 equal sized pieces. Serve each slab with some or all of the recommended garnishes. ENJOY!