Monday, March 19, 2012

GIVEAWAY and YUM, Meatless Mexican Pizza

Woo-hoo, Cindy, the owner of Pine Branch Designs (CLICK HERE) wants to add an item to my GIVEAWAY!


She's at a conference right now (she's a special ed teacher, coincidentally), so I should have pictures and details about her amazing prize and how to enter for it (including a date for the drawing) by mid-week or so!

And now YAY!!

Another meatless Mexican dish!
Vegetarian, but not vegan.
I can only do so much.

I love this recipe - it's so forgiving.
You can add stuff you like
and eliminate stuff you don't.
Ingredients don't have to be exact -
it will still turn out delicious!

Mexican Pizza Casserole
2 Morningstar Farms fake chicken patties
(technically called Chik Patty Originals)
1 cup sour cream (regular, fat free or light, whatever)
1 10 3/4 oz can condensed cream of mushroom soup
1 cup milk (2%, whole milk, skim, whatever)
2 cups shredded cheddar cheese, divided
1 cup black beans (low sodium is great)
1 7 oz can chopped green chilis
1 small can sliced black olives
1/3 of 16 oz bag frozen corn
1 small onion, diced
1 clove garlic, minced
handful of fresh mushrooms, sliced
fresh ground black pepper to taste
about 1/4 large bag of plain tortilla chips

Preheat the oven to 375 degrees.

Zap the fake chicken patties in the microwave for just long enough to soften them a little. Cut them into roughly 1/2" pieces and set aside.

Plop some margarine in a pot. Saute the mushrooms, garlic and onions for a few minutes over medium heat. When onions are translucent, dump in frozen corn, stir and turn off heat.

In a large bowl, combine mushroom soup, sour cream, chilis, milk, pepper and about 1 1/2 C of the shredded cheddar. Stir to combine. Dump in the fake chicken, beans, olives and corn mixture.

Crush up some tortilla chips (I usually just put them in a baggie and smoosh them with my hand) and add to the mixture in the bowl. Keep crushing chips and adding them till the mixture seems about the right consistency - not soupy and not too dry.

Spread in a greased 11"x13" pan. Sprinkle the remaining cheese on top.

Bake for about 45 minutes. Allow to cool slightly before serving. YUM!!

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