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.

BONF
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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

486.5 calories; 50.8 g protein; 35.9 g carbohydrates; 45.3 mg cholesterol; 1806.7 mg sodium. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2008
This is a recipe I will modify and make again and again. A couple of notes. First either tomatoes OR salsa is sufficient (I used "mexican" seasoned stewed tomatoes - way cheaper than salsa and just as flavorful). Second next time I will add extra veggies (corn zucchini carrots etc) to the mix. Third I had a hard time layering! Next time I will mix everything together except the cheese and tortillas - it's a casserole after all:) Finally I had to use a 9x12 or so baking dish! There's no way that volume of food would fit in an 8x8. Oh and I used corn tortillas - still unrefined (as is whole wheat) but more flavor and texture. Thanks for a new go-to recipe - this will be a great one for a week's worth of dinners! Read More
(178)

Most helpful critical review

Rating: 2 stars
12/15/2010
Didn't enjoy this recipe as much as others did; thought the flavors to be a bit boring but might be good w substitutions. Makes a TON of food so use a 9x13 if you try it. Read More
(12)
139 Ratings
  • 5 star values: 94
  • 4 star values: 34
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/16/2008
This is a recipe I will modify and make again and again. A couple of notes. First either tomatoes OR salsa is sufficient (I used "mexican" seasoned stewed tomatoes - way cheaper than salsa and just as flavorful). Second next time I will add extra veggies (corn zucchini carrots etc) to the mix. Third I had a hard time layering! Next time I will mix everything together except the cheese and tortillas - it's a casserole after all:) Finally I had to use a 9x12 or so baking dish! There's no way that volume of food would fit in an 8x8. Oh and I used corn tortillas - still unrefined (as is whole wheat) but more flavor and texture. Thanks for a new go-to recipe - this will be a great one for a week's worth of dinners! Read More
(178)
Rating: 5 stars
03/03/2012
Oh my gosh people, this is a keeper! Make a 9x13 pan of it and just cut slabs off of it for days! Each day in the fridge, it tastes better and better. Absolutely delicious and different. Kind of like a Mexican lasagna. Only changes I made was chopped green chiles instead of jalapenos and I made in a 9X13, just laying the tortillas in the pan and tearing them as I needed to fit the shape of the pan. Read More
(54)
Rating: 4 stars
01/04/2005
This is a great casserole. Our friends veggies and carnivores both like this one. I made a couple of changes of my own to it. I added more veggies such as corn peppers and onions. I also used corn tortillas instead of flour out of personal preference. Delicious thank you! Read More
(52)
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Rating: 5 stars
08/30/2010
This is a great recipe for adapting - we've made it many times. It's entirely too much for an 8x8 though that wastes ingredients. We make it in a 13x9 like this: First lay down 2 tortillas side by side. Cover in refried beans. We use a small can of green chiles instead of jalapenos out of personal preference. Layer the rest of the ingredients in any order: peppers rice all of the TVP mixture salsa & cheese. Top with 2 more tortillas remaining refried beans some salsa we add diced onion here & the remaining cheese. We serve with Mexicorn on the side would be great in the dish as well maybe with some black beans as well. Top with sour cream corn on the side. It's really impossible to mess this dish up so change it up to what suits your needs & it will most likely still be great. Read More
(33)
Rating: 4 stars
10/25/2005
Very tasty dish. Makes a great "make ahead" dish - bake when ready to eat. I used a few variations - delicious either way! Read More
(23)
Rating: 4 stars
11/05/2006
Used what was on hand.. Brown rice wheat burrito style tortillas spicy black bean salsa (nixed the peppers). Loved it and the leftovers are great too! Read More
(19)
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Rating: 5 stars
03/12/2012
This was very good. Though we are not vegetarian so it was just easier for me to use ground turkey instead (1 pound). One reviewer wrote that canned tomatoes plus salsa was overkill so in place of the huge can of whole tomatoes I used a 15 ounce can of diced tomatoes which I just dumped in not bothering to save the 1/4 cup for later. This worked out to be the perfect amount of liquid for my 1 lb. of meat. Also used a larger casserole which it filled so do not even attempt the 8x8. Mixed diced jalapeños right in with meat instead of layering. I think sliced black olives on the top layer would have been a nice addition. Read More
(15)
Rating: 2 stars
12/15/2010
Didn't enjoy this recipe as much as others did; thought the flavors to be a bit boring but might be good w substitutions. Makes a TON of food so use a 9x13 if you try it. Read More
(12)
Rating: 5 stars
01/08/2010
Yummy Yummy Yummy! I really enjoyed this for dinner. I changed things to match what I had on hand. I used about a cup of instant brown rice. I left out the soy burger-style crumbles just because I have no interest in trying them. I cooked the veg. refried beans in a saucepan with a 14.5 oz can of diced tomatoes with jalapenos with none of the juices drained out. I added in my own taco seasoning instead of a packet. I used 4 fresh jalapenos and 1/4 of an onion that I threw in the pan with the beans and tomatoes. I also threw the salsa in the with the beans and the rice once it was cooked so I wouldn't have to do so much layering. I did a whole wheat tortilla then bean mixture and cheese another tortilla bean mixture and cheese then another tortilla and topped that with the rest of the cheese. I think this cooked 40 minutes altogether and I only let it rest 5 before I cut it ( I was too hungry to wait anymore! ) Will make again thanks for the great recipe. Read More
(11)