Mexican Meatloaves

Mexican Meatloaves (adapted from Kraft Recipes, Servings: 8-12, Total Time: 1 hour, 10 minutes)

Ingredients

·         2 packages Morningstar Farms Burger Crumbles

·         6 oz. box of vegetarian stuffing mix (I used Stove Top for Pork)

·         1 can  (14-1/2 oz.) Mexican-style diced tomatoes, undrained

·         1-1/2cups  Mexican Style Shredded Cheese, divided

·         1 cup  Salsa, divided

·         2 eggs

·         4 cloves garlic, minced

·         2 Tbsp. brown sugar

Directions

1.)    Preheat oven to 375ºF.

2.)    Mix crumbles, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until well blended. Shape into 2 loaves in 13x9-inch baking dish.

3.)    Bake 50 min. Meanwhile, mix remaining salsa and sugar.

4.)    Spread salsa mixture over meatloaves; top with remaining cheese.

5.)    Bake 10 min.

This made a lot more meatloaf than I thought it would, but that’s not a bad thing!  I served this with the Chipotle Smashed Sweet Potatoes and some steamed veggies.  As with the sweet potato dish, it was both sweet and spicy.  I could taste more of the sweet at first (due to the brown sugar glaze), but the spicy kicked in when you delved a little deeper into the loaf.  This was pretty easy to make, but next time I’ll half the recipe.

Pumpkin Lasagna

Pumpkin Lasagna (adapted from Epicurious, Servings: 8; Total Time: 90 minutes)

Ingredients

·         2 ½ Tbsp. extra-virgin olive oil

·         1 small onion, finely chopped

·         ½ tsp. red pepper flakes

·         1 pound Morning Star Farms Burger Crumbles

·         1 (29-ounce) can tomato sauce

·         3 tsp. dried oregano

·         2 tsp. salt

·         1 small crook-neck pumpkin

·         1 cup part-skim ricotta cheese

·         ¼ tsp. freshly ground black pepper

·         ½ cup freshly grated Parmesan cheese (2 ounces)

Directions

1.       Preheat the oven to 375°F.

2.       In a large straight-sided skillet set over medium heat, heat 2 Tbsp. of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the burger crumbles and cook, breaking up any large pieces with the back of a spoon, until warm throughout, 3 to 4 minutes. Add the tomato sauce and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

3.       Slice the pumpkin lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 slices, overlapping slightly, in the bottom of an 11 x 13-inch baking dish. Top with 1 cup of the sauce. Dot with ¼ cup of the ricotta. Repeat the layers twice, alternating the direction of the pumpkin. Top with the remaining pumpkin and brush the top with the remaining ¼ teaspoon oil. Dot with the remaining ¼ cup ricotta and season with the black pepper. Top with the Parmesan cheese.

4.       Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

I made a lot of changes to the recipe to make it vegetarian and based on what I had in our kitchen.  My mom had given me this huge crook-necked squash (pumpkin), so I decided to use that instead of zucchini in this recipe.  It’s really difficult to cut into thin slices through a mandolin, so be careful if you use it!  Other than that, the dish was pretty easy to put together and the result was tasted.  I was worried that it might be a little too pumpkin-y, but it wasn’t!  It was delicious.  The oregano is really up and front in this dish ( I used dried instead of fresh) and each mouthful is very creamy and cheesy.  The pumpkin falls apart when you cut into it – perfectly tender.  I really enjoyed it!

Taco-Stuffed Zucchini Boats

Taco-Stuffed Zucchini Boats (slightly adapted from Skinny Taste, Servings: 4, Total Time: 70 minutes)

Ingredients:

·         4 medium (32 oz.) zucchinis, cut in half lengthwise

·         ½ cup salsa

·         1 pkg. Morningstar Farms Burger Crumbles

·         1 tsp. garlic powder

·         1 tsp. cumin

·         1 tsp. kosher salt, or to taste

·         1 tsp. chili powder

·         1 tsp. paprika

·         ½  tsp. dried oregano

·         ½ small white or yellow onion, minced

·         2 Tbsp. red bell pepper, minced

·         8 oz. can tomato sauce

·         ½ cup taco shredded cheese

Directions:

1.)    Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.

2.)    Chop the scooped out flesh of the zucchini in small pieces and set aside to add to the taco filling, squeeze out excess water with a paper towel.

3.)    Cook Burger Crumbles in a large skillet, breaking up while it cooks. When heated through. add the spices and mix well. Add the onion, bell pepper, reserved zucchini, and tomato sauce. Stir and cover, simmer on low for about 20 minutes

4.)    Preheat oven to 400°F. 

5.)    Bring a large pot of salted water to boil.

6.)    Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

7.)    Place ½ cup of salsa in the bottom of a large baking dish.

8.)    Using a spoon, fill the hollowed zucchini boats dividing the taco mixture equally, pressing firmly. Top each with a sprinkle of shredded cheese.

9.)    Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

I made some adjustments to the original recipe so that the meal would be vegetarian and to use the rest of a few of the ingredients that I had (for example, using 8 oz. of tomato sauce).  I used red bell peppers instead of green because I wanted to add a little extra color to the meal.  I recommend trying yellow or orange as well.  The resulting meal was fantastic!  The boats are Mexican through and through.  The zucchini got a little too mushy for my liking, but my husband loved it.  Using vegetarian crumbles really keeps the calorie count down.  To cut down on fat, you can also use a different type of cheese – I like taco shredded cheese because the flavor, in my opinion, is much bolder than Mexican shredded cheese.  Enjoy!

Sweet-and-Sour Sloppy Joes

Sweet-and-Sour Sloppy Joes (adapted from Real Simple, Servings: 4, Total Time: 25 minutes)

Ingredients

·         1 Tbsp. canola oil

·         3 green onions, chopped (used white parts only)

·         1 Tbsp. grated fresh ginger

·         1 package Morningstar Farms Burger Crumbles

·         ¼ cup low-sodium soy sauce

·         ¼ cup tomato paste

·         3 Tbsp. light brown sugar

·         ¼ tsp. black pepper

·         ½ cup water

Directions

1.      Heat canola oil in a large skillet over medium-high heat. Add the scallions and ginger and cook, tossing, until softened, 2 to 4 minutes.

2.      Add the Burger Crumbles and cook, breaking up with a spoon, until cooked through, 5 minutes. Add the soy sauce, tomato paste, sugar, ¼ teaspoon pepper, and ½ cup water and cook, stirring, until slightly thickened, about 1 minute more.  Serve immediately on hamburger buns.

As I have been on a big Asian food kick lately, I thought that this recipe would be interesting to try.  Interesting it was, a huge success, it was not.  My husband was OK with it, but he didn’t love it.  I also was not big fan.  I think that the freshly grated ginger makes it a little too sweet.  If you try this (and it I ever make it again), I recommend cutting back to maybe ½ Tbsp. fresh ginger, maybe even less. When I added the tomato paste, I thought that it would overpower the dish, but it definitely didn’t.  All of the additional ingredients, save for the ginger, worked really well together.  I only used the white parts of the green onions because my husband is not a big fan and I knew that he’d see the green peeking out of the crumble mixture and not want to try it.  I think it hides nicely in the Sloppy Joe.

So, overall assessment: OK, less ginger should make it better.

Spaghetti Squash with Chili

Spaghetti Squash with Chili (slightly adapted from Better Homes & Gardens, Servings: 4-5, Total Time: 1 hour, 10 minutes)

Ingredients

·         1 2-lb. spaghetti squash

·         8 oz. Morningstar Farms Burger Crumbles

·         ½ cup chopped onion

·         1 clove garlic, minced

·         1 (14 ½ oz.) can diced tomatoes and green chiles, undrained

·         1 (11 oz.) can no-salt-added corn, drained

·         1 (8 oz.) can no-salt-added tomato sauce

·         2 Tbsp. no-salt-added tomato paste

·         2 tsp. chili powder

·         ½ tsp. dried oregano, crushed

Directions

1.)     Preheat oven to 350 degrees F. Halve the spaghetti squash lengthwise and remove seeds and membranes. Place squash halves, cut sides down, on a baking sheet. Bake for 45 to 50 minutes or until tender. Cool slightly. Using a fork, shred and separate the spaghetti squash into strands.

While squash is cooking:

2.)    In a medium saucepan, cook crumbles, onion, and garlic until crumbles are thawed and onion is tender.

3.)    Stir in undrained tomatoes and green chiles, corn, tomato sauce, tomato paste, chili powder, and dried oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.

4.)    Serve sauce with spaghetti squash. If desired, sprinkle with cheddar or Mexican shredded cheese.

I am in love with Spaghetti Squash!  My obsession started in December when I ate at Ruby Tuesday a few times and ordered their Spaghetti Squash Marinara.  Tired of the high-sodium option, I decided to make my own dish.  Instead of using a spaghetti sauce, I decided to use this recipe.  I made a spaghetti squash dish some time ago and it did not turn out well – I’m not sure if I didn’t roast the squash long enough or what, so I was hesitant to try again.  I’m glad I did!  This dish is excellent!

I didn’t change much to the original recipe, mostly just using Burger Crumbles and a couple of heaping teaspoons of chili powder.  The whole dish has a very creamy flavored and the chili is not overly “tomatoey” – the garlic and other spices work well with the dish.  The squash is a nice base and, similar to rice, absorbs some of the tomato sauce and flavor of the chili.  It is healthy and satisfying!

Scary Skillet Shepherd’s Pie

Scary Skillet Shepherd’s Pie (slightly adapted from Kraft Recipes, Total Time: 25 minutes, Servings: 6) 

Ingredients

·         1 pkg.  (16 oz.) frozen mixed vegetables (corn, carrots, green beans, peas)

·         1 pkg. Morningstar Farms Burger Crumbles

·         1 can mushroom gravy

·         4 oz. (1/2 of 8-oz. pkg.) 1/3 Less Fat Cream Cheese, cubed

·         1 cup skim milk, divided

·         1 cup water (more if needed)

·         2 cups instant potato flakes

·         ¼ cup  Grated Parmesan Cheese

Directions

1.      Cook vegetables as directed on package. Meanwhile, heat crumbles in large skillet. Stir in gravy; simmer 5 min. or until heated through, stirring occasionally.

2.      Microwave cream cheese and ¼ cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until blended. Gradually whisk in remaining milk and water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until blended. Spoon into resealable plastic bag; cut one corner off bottom of bag. (See comments below)

3.      Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture in skillet.

4.      Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.

A couple of notes on the recipe: you want to make sure that the potatoes are creamy, so you may need to add more water or milk (I find that they are a little dry using the above recipe) AND I found it difficult to use the resealable bag – it’s hot and it leaves part of the potatoes behind!  I find it easier to just shape them onto the crumble/veggie mixture using a spatula.

That said, I loved making this for Halloween!  It’s something a little different that my guests have enjoyed (because of the ghosts).  It’s pretty healthy when using the burger crumbles, mushroom gravy, lower fat cream cheese, and skim milk.  And I like that it has vegetables in there too – protein, veggies, and carbs in one!  I like the taste, creamy and a tad cheesy. The creaminess is really the only consistency. As a meat-eater, my husband is not a fan of this being called a Shepherd’s Pie, but he does like the taste of it, considering it has no meat.  A great way to celebrate the spooky holiday!

Cheesy Tortilla Pie

Cheesy Tortilla Pie (slightly adapted from Kraft Recipes, Total Time: 30 minutes, Servings: 6)

Ingredients

·         1 pkg. Morningstar Farm MealStarters Burger Crumbles

·         1 tsp. garlic powder

·         1 tsp. ground cumin

·         ½ tsp. ground red pepper (cayenne)

·         1 can (16 oz.) refried beans (vegetarian or fat-free)

·         1 burrito-size flour tortilla (11 inch)

·         ½ cup Mexican shredded cheese

Directions

1.      Preheat oven to 400°F. Heat Burger Crumbles in large skillet. Stir in garlic powder, cumin and red pepper. Add beans; cook an additional 5 min., stirring occasionally.

2.      Place tortilla in 9-inch pie pan sprayed with cooking spray, with edge of tortilla coming up side of pan. Fill with the Crumble mixture.

3.      Bake 10 min. or until heated through; top with cheese.

4.      Continue baking 2 min. or until cheese begin to melt.

My husband and I both loved this delicious and low-calorie meal.  It may not seem like it, but it was a complete meal (along with a salad to get in some veggies).  The tortilla crisped nicely and added a little bit of crunch to the crumble/bean mixture (although the bottom was soggy).  I topped it with salsa, my husband used sour cream.  If you  have leftovers, you definitely need to use something liquidy like salsa, guacamole, or sour cream – else it’s too dry.  Great right out of the oven or reheated!  A definite keeper.

Mexican Stuffed Peppers

Tri-Color Stuffed Peppers (slightly adapted from KraftRecipes, Total Time: 55 min., Servings: 8)

I can’t believe that I’ve never written about these stuffed peppers – I feel like they are one of my regular recipes.  Both my husband and I really enjoy them, and use the leftover filling for tortillas.

Ingredients

• 1 bag Morningstar Farms Burger Crumbles
• 1 pkg. (10 oz.) frozen corn OR 1 can (14.5 oz.) corn
• 1 ½ cups salsa (medium or hot, or a mixture of both!)
• 1 ½ - 2 cups cooked instant brown rice
• 1 cup nacho or Mexican cheese
• 1-2 each large red, yellow, green, and orange bell pepper (I find that I have less mixture leftover if I used at least 5 whole peppers)
• ½ - 1 cup water

Directions

1.     Heat oven to 400ºF.

2.     Cook crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and ½  cup cheese; spoon into pepper halves.

3.     Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.

4.     Bake 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.

I like this because the peppers cook nicely, but are still firm.  The mixture is slightly spicy – depending what kind of salsa you use, but manageable for those who aren’t spice-crazy.  The peppers and corn add a nice crunch factor to the otherwise soft-textured dish. Low in calories, high in fiber and protein, and great as leftovers!  In my book, that’s tough to beat J

Tex Mex Squash Bake

Tex Mex Squash Bake (slightly adapted from AllRecipes, Total Time: 1 hour, 10 minutes, Servings: 8)

Ingredients

·         1 pkg. Morningstar Farms MealStarters Burger Crumbles

·         2 Tbsp. olive oil

·         4 zucchini, cut into 1/2-inch cubes

·         1 red bell pepper, chopped

·         1 jalapeno pepper, seeded and chopped

·         4 cloves garlic, minced

·         4 green onions, chopped -- white and green parts separated

·         salt and pepper to taste

·         3 Tbsp. tomato paste

·         4 tsp. chili powder, or to taste

·         2 tsp. ground cumin, or to taste

·         1 (15 oz.) can black beans, rinsed and drained

·         1 (15 oz.) can kidney beans, rinsed and drained

·         1 cup frozen corn, thawed

·         ½ cup grated Parmesan cheese, divided

Directions

1.      Cook and stir the burger crumbles in a skillet over medium heat until heated through, about 10 minutes. Set aside.

2.      Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray.

3.      Pour olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Sprinkle with salt and black pepper, and mix in the tomato paste, chili powder, and cumin. Allow the mixture to simmer until the spices are fragrant, about 1 minute. Remove from heat.

4.      Stir in the burger crumbles, black beans, kidney beans, corn, and ¼ cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish. Top with remaining ¼ cup of Parmesan cheese, and cover the dish with foil.

5.      Bake in the preheated oven until bubbling in the center, 20 to 25 minutes; remove the foil, return to oven, and bake until the cheese is browned, 5 to 10 more minutes. Sprinkle the remaining green onions (green tops) over the top.

This dish was lacking in flavor and I added some tabasco to give it a kick.  The beans were also a bit tough, so I recommended cooking the mixture when the beans are in it.  I also think that using Mexican shredded cheese instead of parmesan would add some flavor to the dish.  Using one large jalapeno or two regular sized ones might also increase the flavor without the need to add Tabasco.  It is fairly healthy, with protein from the beans and burger crumbles, full of vegetables, and low in fat (even with the Parmesan), so I am willing to make some adjustments to it to make it work for my family.  You can serve this by itself, as a filling for tacos, or served over a bed of lettuce with chopped tomatoes. 

Slow Cooker Cheeseburger Meatloaf

Slow Cooker Cheeseburger Meatloaf (adapted from KraftRecipes, Servings: 8, Total Time: 4 hours, 15 minutes)

Ingredients

·         2 pkg. Morningstar Farms MealStarters Burger Crumbles
·         1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Pork
·         ½ cup water
·         2 eggs, beaten
·         ½ cup ketchup
·         ¼ cup yellow mustard
·         4 slices cheese or shredded cheddar

Directions

1.      Mix all ingredients except cheese just until blended.
2.      Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Spray with nonstick cooking spray. Top with “meat” mixture; shape into desired shape.
3.      Use foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
4.      Cook on HIGH 4 hours. Top with cheese. Let stand, covered, 5 min. or until cheese is melted. Use foil handles to remove meatloaf from slow cooker before slicing to serve.

I made the mistake of not spraying the foil with Pam, so my “meat”loaf stuck to the foil.  It also burned around the edges during the four hour cook time, so I recommend three hours at High then switch it to Low for one hour.  It made the whole house smell like a ham/cheeseburger, which was quite fantastic.  The taste is what you would expect, a ham- or cheeseburger (I didn’t put cheese on the whole thing, my husband and I each decided how much we wanted on our pieces).  The stuffing, eggs, ketchup, and mustard help the mixture hold together quite well, so no need for additional binders.  I served it with some Creamy Polenta from Trader Joe’s – a very satisfying meal. 

Spicy Black Bean Empanadas

Spicy Black Bean Empanadas (slightly adapted from AllRecipes, Total Time: 1 hour, 18 minutes, Servings: 40)

Ingredients

·         2 (17.3 oz.) packages Pepperidge Farm® Puff Pastry Sheets

·         1 egg

·         1 Tbsp. water

·         ½ lb. (1/2 pkg.) Morningstar Farms MealStarters Burger Crumbles

·         1 small red pepper, diced

·         4 medium green onions, chopped (green and white parts)

·         1 clove garlic, minced

·         ½ cup tomato sauce

·         1 tsp. ground cumin

·         1 tsp. chili powder

·         1/8 tsp. crushed red pepper

·         1 ½ cups shredded Mexican or Taco cheese

·         ½ (15 oz.) can black beans, rinsed and drained

Directions

1.      Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.

2.      Stir the egg and water with a fork in a small bowl.

3.      Cook the Burger Crumbles in a skillet over medium-high heat until they are heated through. Add the diced red pepper, green onions and garlic. Cook until tender.

4.      Stir the tomato sauce, cumin, chili powder and crushed red pepper into the skillet. Reduce the heat to low and cook for 8 minutes. Remove from the heat. Stir in the cheese and beans. Let cool.

5.      Unfold 1 pastry sheet on a lightly floured surface. Roll to a 16x12-inch rectangle. Cut into 10 (2 1/2-inch) rounds. Top half of each round with 1 teaspoon mixture. Brush edges of pastry with water. Fold over and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet. Repeat with remaining pastry and mixture. Brush with the egg mixture.

6.      Bake for 18 minutes or until golden.

I found this to be a very time-consuming process.  I only used 1 package of the Puff Pastry because it was taking while to roll them out, cut them, fill them, etc.  In the future, I’ll probably just use the filling to make tacos – less calories (puff pastries are pretty calorific) and more focus on the filling.  I did like them as empanadas, but it was just a little too much dough for my liking – and I overstuffed them!  I didn’t find the filling that spicy, so I will likely add more crushed red pepper in the future, or maybe some cayenne pepper.  I would also reduce the cheese to 1 cup – 1 ½ was too much.  If you have time and patience, I recommend trying the whole recipe.  If not, just make tacos!

Slow Cooker Hearty Chili

Slow Cooker Hearty Chili (adapted from KraftRecipes, Total Time: 5 hrs, 10 min., Servings: 8 )

Ingredients

·         1 ½ lb. Morningstar Farms MealStarters burger crumbles

·         1 can  (16 oz.) no-salt added tomato sauce

·         2 cans  (15 oz. each)  red kidney beans, drained, rinsed

·         1 ½ cups  salsa

·         1 cup  frozen corn

·         ½ onion, chopped

·         2 Tbsp.  chili powder

·         1cup  Mexican Style Finely Shredded Four Cheese

Directions

1.       Add all items except cheese to slow cooker; stir. Cover with lid.

2.       Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).

3.       Stir just before serving. Serve topped with cheese.

This chili recipe is really yummy!  I wanted something warm for a somewhat cold day, so chili seemed like just the ticket.  I used Medium salsa, canned corn instead of frozen, an ancho chile pepper, and a chili seasoning packet because we only had about 1 Tbsp. of chili powder..  I could have added another chile pepper for some more kick, but it was still tasty!

I cooked on high for about 3 hours and it ended up perfect – nice and hot!  The taste is not that spicy and you can definitely taste the chili seasoning.  I served over brown rice to increase the carb count a bit.  The protein amount is great for a vegetarian!  Adding the Mexican Four Cheese on top is a great touch – it melts instantly and adds some stingy cheesy goodness. 

Mexican Lasagna – Lite

Mexican Lasagna – Lite (adapted from AllRecipes, 6 servings, Total Time: 1 hour)

Ingredients

·         1 package Morningstar Farms MealStarters burger crumbles

·         1 envelope taco seasoning mix

·         ¾ cup water

·         1-2 cups crushed tortilla chips (can also use corn tortilla shells)

·         1 (4 oz.) can chopped green chiles, drained

·         2 (10 oz.) cans enchilada sauce, divided

·         1 (8 oz.) carton nonfat sour cream, divided

·         1 (16 oz.) can vegetarian refried beans, divided

·         1 (8 oz.) package shredded Mexican cheese blend, divided

Directions

1.      Preheat the oven to 375 degrees F (190 degrees C).

2.      Put frozen crumbles into a skillet over medium heat, breaking up into as it cooks.  Continue until no longer frozen, about 5 minutes.

3.      Stir in taco seasoning mix and water, bring the mixture to a boil, then reduce heat to low. Simmer mixture until thickened, about 5 minutes. Stir in chopped green chilies and refried beans, remove from heat.

4.      Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with ½ of the crushed chips. Spread chips with half the sour cream, half the crumble/bean mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and the remaining tortilla chips. Firmly press down on tortillas to compact the layers beneath.

5.      Spread remaining sour cream, crumble/bean mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto chips. Top with remaining enchilada sauce and cheese blend.

6.      Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

I was following the intiial recips (except using tortilla chips instead of shells) until I tried to spread the sour cream on top of the tortilla chips, then everything went to heck.  It is quite a difficult task to do without them moving around (so, use the shells if you like things a little easier).  I made a combination of the shells, enchilada sauce, and chips as the first layer, followed by the crumble/bean mixture.  The next layer ended up pretty much the same.  However, it doesn’t really matter how you make it – it tastes wonderful.  I used PepperJack cheese instead of a Mexican blend and it added a nice kick to the meal – I also used medium-style enchilada sauce.  It was spicy (not too much for my husband) and very creamy (I don’t think that even the tortilla shells would have held their crunch against this meal!).  The taste is absolutely declicious (my mouth is watering right now as I remember it) and a great Mexican bite.  I definitely recommend this one!