Mexican Taco Casserole

1. 1

   Preheat oven to 400 and spray the inside of a 9x13 casserole. Then, in a large skillet cook the onion 5-6 minutes until soft.

2. 2

   Add the beefless ground, chorizo and stir well. Add the chili powder, garlic powder, onion powder and 1/2 the can of Rotel tomatoes to the beef and onion mixture and stir well.

3. 3

   In a separate medium pan add the re-fried beans and sour cream. Stir well and cook over medium heat until heated all the way through.

4. 4

   Start layering the ingredients in your casserole dish: 1/2 of the beans; then 1/2 of your meat mixture; then add 1/2 of the tortillas; top with and 1/2 of your cheese. Repeat these layers.

5. 5

   Top the casserole with the olives, green onions and the remainder of the Rotel tomatoes.

6. 6

   Bake in the 400u00b0 oven for about 20-25 minutes or until your cheese is melted and the casserole is bubbling a little bit.

7. 7

   Serve with sour cream and sliced pickled jalapenos.

No additional tips available.