Vegetarian Baked Taco Casserole
Ready In: 45 mins
Serves: 6
Ingredients
- 1 (14 ounce) package macaroni and cheese mix (family size)
- 1⁄2 cup milk
- 1⁄2 cup butter (not spread or tub product) or 1⁄2 cup margarine (not spread or tub product)
- 1 (12 ounce) box soy crumbles (Boca or Morningstar)
- 1 (1 1/4ounce) package taco seasoning
- 3⁄4 cup water
- 3⁄4 cup low-fat sour cream
- 1 1⁄2 cups cheddar cheese, shredded
- 1 cup medium salsa
Directions
- Preheat oven to 450°F.
- Prepare macaroni and cheese according to package directions. (I use skim milk).
- Add the soy crumbles to a medium skillet sprayed with non stick spray.
- Over medium heat sauté for 2-3 minutes until thawed and brown.
- Add water and taco seasoning, lower heat and simmer for 5 minutes.
- Add the low fat sour cream to the prepared macaroni and cheese.
- Spoon half of the noodles into a baking dish.
- Add the seasoned soy crumble mixture and 1 cup of the shredded cheese.
- Top casserole with the remaining noodles.
- Cover with foil and bake for 15 minutes.
- Uncover, and top with salsa and remaining cheese.
- Bake uncovered for another 5 minutes or until cheese is melted.
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