Veggie Campfire Casserole

Mexican style casserole for all you veggie lovers! TVP crumbles with tomatoes, pintos and black olives!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  lb  textured vegetable protein, crumbles
• 1⁄2 cup  chopped onion
• 3  tablespoons  taco seasoning mix (Bulk Taco Seasoning Mix)
• 1 (14 1/2ounce)  Mexican-style tomatoes, chopped
• 2 (16 ounce) cans pinto beans
• 1⁄3 cup  sliced black olives
• 3  tablespoons  chopped fresh parsley
• 1⁄2 cup monterey jack cheese, shredded
•  Jiffy cornbread mix

Directions

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