Rating: 4.5 stars
137 Ratings
  • 5 star values: 93
  • 4 star values: 33
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.

  • Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.

  • Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Nutrition Facts

487 calories; protein 50.8g; carbohydrates 35.9g; fat 18g; cholesterol 45.3mg; sodium 1806.7mg. Full Nutrition
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