Veggie Campfire Casserole

"Mexican style casserole for all you veggie lovers! TVP crumbles with tomatoes, pintos and black olives!"
 
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Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a 1 gallon freezer bag, combine: TVP crumbles, onion.
  • Carefully squeeze the bag to force out any air; seal the bag.
  • In a 1 gallon freezer bag, combine: taco seasoning mix, tomatoes discarding 2 Tablespoons of liquid, pinto beans, black olives, fresh parsley.
  • Carefully squeeze the bag to force out any air; seal the bag.
  • In a 1 quart freezer bag, place: Monterey Jack cheese.
  • Carefully squeeze the bag to force out any air; seal the bag.
  • Cooking Instructions.
  • Thaw completely.
  • Prepare cornbread, set aside.
  • Preheat oven to 350 degrees.
  • Sauté TVP crumbles and onion in a large skillet over medium heat.
  • Add the contents from the bag containing the taco seasoning, tomatoes, beans, olives and parsley. Mix together well.
  • Transfer to a 2 1/2 quart baking dish and sprinkle with cheese.
  • Top with prepared cornbread mix. Bake for 15 minutes, or until lightly browned on top.

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