Quick & Easy Mexican Lasagna Casserole
1 pound vegan beef style sausage (I use Gimme Lean soy beef)
1 green pepper, chopped
2 cups tomato pasta sauce (I use Prego)
1 tablespoon chili powder (or taco seasoning)
cumin, to taste
3-4 flour tortillas
2 cups salsa (of your choice), divided
3 slices vegan cheddar cheese or american flavor
vegan ranch dressing, optional
1. Preheat oven to 350 degrees F. Cook all the beef or sausage in vegetable oil along with your green pepper. Let cook for 8-10 minutes, then stir in sauce.
2. Add spices, and let cook for an additional 5-6 minutes. While this cooks, get a circular dish, put oil at the bottom and a flour tortilla. Depending how big your dish is, cut the outer edge of your tortilla to fit.
3. After 15-20 minutes of cooking the mixture, pour about 1/2 cup salsa onto your flour tortilla in the dish, then "beef" mixture. If you have vegan ranch or vegan cheese, put crumbles of cheese and/or spread ranch over top, covering with another flour tortilla on top. Repeat this pattern.
4. Cook for 1 hour-1 hour and a half. My oven is very old, so, I cook for nearly two hours. Check about 30 minutes in. Make sure your Mexican casserole isn't overflowing in the dish.
The tortillas act as a layer of cheese almost. It's so good!! I haven't had a casserole like this before. The recipe is cheap and easy for your schedule.
Some alternatives or additions: add olives, corn, and/or rice. As far as the sauce and salsa, it's your choice to mix or take away one. Just don't take out the flour tortillas.
Source of recipe: Found on Prego brand sauce website; altered for my needs.