Taco Casserole from Betty Crocker
Equipment
Ingredients
- 3 cups frozen soy-protein burger crumbles from 12-oz package
- 1 can 14.5 oz diced tomatoes with green chiles, undrained
- 1 can condensed tomato soup 10 3⁄4 oz
- 1 package 1 oz taco seasoning mix
- ½ cup water
- 6 corn tortillas 5 or 6 inch, cut into 1⁄2-inch strips
- ½ cup sour cream
- 1 cup shredded Cheddar cheese 4 oz
- 3 medium green onions sliced (3 tablespoons)
Instructions
- Spray 3- to 31⁄2-quart slow cooker with cooking spray.
- In slow cooker, mix crumbles, tomatoes, soup, seasoning mix (dry) and water.
- Gently stir in tortilla strips.
- Cover; cook on Low heat setting 4 to 5 hours.
- (If slow cooker has black liner, do not cook longer than 5 hours or mixture may burn around edge.)
- Spread sour cream over casserole; sprinkle with cheese.
- Cover; let stand about 5 minutes or until cheese is melted.
- Sprinkle with onions.
Notes / Tips / Wine Advice:
Can’t find diced tomatoes with green chiles? Mix a 14.5-ounce can of plain diced tomatoes with an undrained 4.5-ounce can of chopped green chiles.
Nutritional Information
Calories: 470 kcal