Taco Casserole Bake

A basic Mexican-style taco-lasagna, I make mine not-so-basic with vegan substitutes. If you know the varieties of tortilla chips in your area, I recommend using the densest ones available to you - off the top of my head I think of Tostitos Cantina or Late July chips, for reference.

lilsquirrely @cook_4593058

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Ingredients

1 hr

4 servings

1 packageground protein (beef, tofu, etc.)
2 tbspolive or coconut oil
1 halfonion, diced
2 tspcumin
1 halftbsp garlic powder
1 tsporegano
1 halftsp cayenne
1 tspsalt
1 halftsp pepper
1 packagecheddar shreds
1 bagtortilla chips, whole and crushed

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Steps

1 hr

1

Preheat oven to 375°
2

Start by browning protein over direct heat to allow it to form an armor for baking: Add oil and onion to a pan over medium-low heat. After juices have rendered a bit, add the protein and spices. Cover and cook for approximately 15 minutes until browned.
3

Now for the casserole: Lay a thin layer of the protein mixture into the bottom of a 9 by 9 inch baking dish.
4

Add a layer of tortilla chips to the dish, then another layer of protein; top with a layer of cheddar shreds.
5

From here on out, layer in the following order until out of protein: chips, protein, shreds.
6

Top caserole with crushed tortilla chips and a light dusting of garlic powder.
7

Bake for 30-40 minutes until shreds are slightly golden-brown.
8

Serve with creamy sour dressing, pico de Gallo, and guac for topping.