Southwestern Vegetarian Taco Casserole

I used to take make a taco potpie for my partner and i before we stopped eating meat. this used to be a family favorite, so i modified it slightly and it has resumed its place on the list of family favorites :)

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb vegetarian ground beef
• 1 (1 1/4ounce) package  taco seasoning mix
• 1⁄3 cup water
• 1  tablespoon  oil
• 1 (1 lb) package  frozen peppers and onions
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (11 ounce) can whole kernel corn, drained
• 1⁄2 cup salsa
• 4  large flour tortillas
• 8  ounces colby cheese, shredded
•  sour cream (optional)
•  taco sauce (optional)

Directions

1. Preheat the oven to 400°F
2. Microwave vegi crumble for 2 minutes Add taco seasoning mix and water; mix until crumble is well coated.
3. Meanwhile, heat oil in large saucepan over medium high heat. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and stir in garlic and onion powders, salt, pepper, corn, salsa and vegi crumble. Mix well. In a round casserole layer tortilla, cheese, and vegi mixture ending with a layer of tortilla and cheese.
4. Bake for 30 minutes or until cheese is melted and bubbly.
5. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.