| Directions | Preheat oven to 350°. Heat oil in large skillet. Add onion and cook 5 minutes, add crumbles and break them up with a spoon. Pour off fat. Stir in tomatores,oregano, salt, cumin and pepper. Spoon into 11 x 7 inch casserole. Spread cheese on top of mixture. Place tortilla chips over the cheese. Bake 10-15 minutes or until bubbly. Combine sour cream and chilies; mix until well blended. Serve with casserole. Sprinkle with cilantro. |
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Ingredients | - | | 1 tablespoon vegetable oil |
- | | 1 onion, chopped (small) |
- | | 1 pound morningstar soy crumbles |
- | | 1 can diced tomatoes, undrained (14 1/2 ounce can) |
- | | 1 teaspoon dried, crushed oregano |
- | | 1/4 teaspoon salt |
- | | 1/4 teaspoon ground cumin |
- | | 1/4 teaspoon pepper |
- | | 1 shredded Cheddar (pepper jack) cheese (1 1/2 cup 6 ounce ) |
- | | 2 cups tortilla chips |
- | | 1/2 cup reduced-fat sour cream |
- | | 1 can diced green chilies, drained (4 ounce can) |
- | | 2 tablespoons minced cilantro |
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