Not your mama's casserole! This one is a crunchy, spicy, flavor filled dream! It's super simple. Seriously, just take my word for it. I won't over complicate it- so I'll just get right to it! First things first! Since I added there is a Low Carb + Vegan option... I'll go ahead and share those now. (I've tried all of these: low carb version and low carb vegan version, and non low carb vegan version that I've made for years. Their all good!) Options:For Low Carb: replace the rice with cauliflower rice. Leave off the tortilla chips topping. And add slices of avocado. For Vegan: Sub black beans for meat. Sub shredded cheese for cashew cheese sauce. For Low Carb Vegan: Sub black beans for chopped zucchini (1 cup) and replace shredded cheese for cashew cheese. Sub rice for cauliflower rice. Leave off the tortilla chips & add avocado slices on top. Notes: I put 3/4-1 cup of salsa because this truly depends on the type of salsa you are using. I use a creamy thicker salsa, I wouldn't suggest a watery one although it still would work just use less. Add it in slowly to see how much you will be needing. You might end up needing more. I use Trade Joe's double roasted salsa. I love! Baking time could be more depending on some factors, so keep it in an extra 5 minutes if you want it more crispy on top! MEXICAN CASSEROLE
Recipe By: Krysten Jorgensen, The Daily Kale Ingredients:
Directions:
Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below!
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