Healthy Vegan Mexican Casserole Recipe


Most of us can identify with this familiar scenario: After a long day at work, we’re then faced with the daily challenge of deciding what to rustle up for dinner! Often times we opt for the fast food drive through or settle for whoever delivers. Options that are detrimental to our health. Let’s give the pizza delivery boy a break tonight, shall we? If you’re on the hunt to put something delicious and healthy on the table tonight, this zesty mouth-watering dish is sure to brighten your case of the “Mondays”. Does anyone NOT like Mexican food? To that end… who doesn’t like casserole? I aim to please. You have got to try this delicious and filling Mexican Casserole Recipe. And guess what? IT’S VEGAN!! 🙂



2 boxes cornbread mix
-use an egg substitute: ground flax+water, 1/3 cup applesauce, 1/2 banana, 1/4 cup vegan yogurt, or just buy egg substitute from your local Kroger organic section or health food store
-use almond, rice, or soy milk in place of dairy milk

1 lb meatless grounds

1 can green chilies chopped (or jalapeños)

1 red bell pepper

3/4 cup chopped mushrooms

1/2 cup chopped onion (if desired)

1 package of taco seasoning mix

1 can regular corn

1 can creamed corn

1 1/2 cup diaya cheddar cheese shredded



Brown meatless grounds and add taco seasoning, mushroom, onions and pepper mix to skillet and sauté.

Mix cornbread per package directions and add 1/2 can creamed corn and 1/2 can regular corn and chilies/jalapeños.

Pour 1/2 of cornbread mixture into bottom of 9×13 pan.

Put meat mixture on top of cornbread mixture.

Put remaining can of corn and cream corn over meat mixture.

Top with cheese and remaining cornbread mixture. Add additional cheese on top if desired.

Bake at 350 degrees for 35-40 minutes.

Let cool 5 minutes and cut into squares (if you can wait that long)!



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