Wednesday, March 10, 2010

Yummy Mexican Casserole

I made a Mexican Casserole that was in the Cooking Light magazine.  It was a big hit.  Tasted good.  I'm thinking the key to using those veggie crumbles is to make sure you don't add too much liquid (this recipe had NONE) and don't cook them to long.  They retain their meaty texture better that way.  I didn't have baked chips, but I used the whole grain ones -- which I love, and I think they added a nice flavor.  I used a mixture of cheddar and mozzarella instead of the Monterey Jack cheese.  I also garnished with Toffuti Sour Cream.  My picture isn't as good as the one on the web site, but it's realistic!

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