Mexican Pasta Casserole
1/2 pound rotini (corkscrew) pasta
1 tablespoon olive or canola oil
1/2 cup yellow onion
12 ounces vegan taco "meat"
1 cup corn
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can fire roasted diced tomatoes with green chiles
10 ounces vegan cheddar cheese, shredded, divided
1. Preheat oven to 450 degrees F. Cook pasta until al dente, according to package directions. Saute onion in oil on medium-high heat until transparent.
2. Lower heat to medium-low and add and mash taco "meat" to onion until well mixed. Add corn to mixture and mix until well mixed. Add tomato sauce and tomatoes to "meat" mixture and combine well.
3. Spread half of the "meat" mixture along the bottom of a 9" x 13" baking dish. Drain cooked pasta and poor over the "meat" mixture. Pour remaining sauce mixture over the pasta and mix.
4. Sprinkle and mix in about 2/3 of the shredded cheese with the pasta and "meat" mixture. Mix until well combined. Sprinkle remaining 1/3 cheese evenly over the top.
5. Cover with foil, and bake for 30 minutes. Remove foil and bake on broil about 5 minutes until cheese is lightly browned (watch closely so it doesn’t burn!).
SO HOW'D IT GO?
This was awesome! I cut this recipe almost in half, added diced green bell pepper, garlic powder, and red pepper flakes when sauteing the onion and followed everything else. I used Daiya cheddar and pepperjack cheese and it was amazing! My husband's new favorite! Served it with homemade guacamole and chips. Thank you for this awesome recipe!!!
Loved it! Will be making again soon! I added 1/2 of a packet of taco seasoning and it gave it an even more mexican taste.
This dish is great! My husband and I ate it all within two days.
This is quickly becoming one of my staple entrees. It is absolutely delicious and filling as is, but also fun to adapt! For that taco "meat" I use soy grounds or seitan crumbles and sautee them with onion & garlic & taco seasoning mix (Trader Joe's brand). I've also done this with chipotle chile powder (available from World Market) and chopped chipotles in adobo sauce. Also great with some kidney beans added and topped with cheddar Daiya.
One of my favorite dishes from my meat-eating childhood was Mom's Talerine. This tastes just like it minus the heavy feeling afterward. I added corn and a teaspoon of each: Oregano, Basil, Chili Powder, and garlic powder. I couldn't get enough!
This looks splendid! :)>>>
Very good! I used pinto beans instead of "meat" and half tomato sauce, half enchilada sauce. I should have added some red and green peppers, and maybe another can of diced tomatoes. I tossed on some jalapeno slices after baking and it really added something.....my husband took the leftovers so I don't know if it's as good the second day. But I'll definitely make it again, with a few additions.
This came out pretty tasty! Using the fire-roasted tomatoes is definitely essential--they made it taste great! I only used half of the cheese (I didn't want to use the whole block on one recipe) and I thought it was a good amount. Next time I think I'll use half of the taco "meat" also, and add in a chopped green bell pepper or something like that. Bravo. ;)b
Made this with my dining companion, Justo, and he coudn't shut up about how scrumptious it was. We both liked it very much. We ommited the corn and added a bunch more chopped tomato. I really like using soyrizo in a pasta dish-- novel. FEEDS A LOT>leftovers freeze well.
This recipe is freakin awsome! Thanks! I fed this to a meat eater who *refuses* to eat any vegetables...and he loved it.
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