Sunday, January 16, 2005
Southwest Cacerola
The origins of the casserole are many and differ from culture to culture though the word probably derives from the "old" French casse - break, however, the meaning is usually the same, a meal cooked slowly and long in a single pot.
Ingredients
1/2 large onion, sliced
1/2 cup sliced mushrooms
8 ounces (1/2 can) cooked red beans
8 ounces (1/2 can) refried beans
1 tomato cut in 1/8ths
8 baked taco shells, halved
1/2 cup salsa
1/2 cup shredded soy cheddar
1/2 cup shredded soy jack
1 cup soy crumbles
2 Tbls vegetable oil
2-3 tsp cumin
1 tsp chili powder
Preparation
Preheat oven to 350 degrees F. Saute onions and mushrooms in a medium pan with 2 Tbls of vegetable oil until soft, season with cumin, chili powder and set aside.
Place 2 halved taco shells in the bottom of an ungreased oven proof baking dish, add about 2 Tbls of refried beans, 1/3 of the onion/mushroom mix, 1/3 soy crumbles and 1/3 of the red beans. Repeat the layer two times and top with tomato slices, last 2 taco shells soy cheese and salsa.
Bake covered at 350 degrees for 1 hour.
serves 4
vegetarian
Ingredients
1/2 large onion, sliced
1/2 cup sliced mushrooms
8 ounces (1/2 can) cooked red beans
8 ounces (1/2 can) refried beans
1 tomato cut in 1/8ths
8 baked taco shells, halved
1/2 cup salsa
1/2 cup shredded soy cheddar
1/2 cup shredded soy jack
1 cup soy crumbles
2 Tbls vegetable oil
2-3 tsp cumin
1 tsp chili powder
Preparation
Preheat oven to 350 degrees F. Saute onions and mushrooms in a medium pan with 2 Tbls of vegetable oil until soft, season with cumin, chili powder and set aside.
Place 2 halved taco shells in the bottom of an ungreased oven proof baking dish, add about 2 Tbls of refried beans, 1/3 of the onion/mushroom mix, 1/3 soy crumbles and 1/3 of the red beans. Repeat the layer two times and top with tomato slices, last 2 taco shells soy cheese and salsa.
Bake covered at 350 degrees for 1 hour.
serves 4
vegetarian
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