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!)
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!
Recipe By: Krysten Jorgensen, The Daily Kale
Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below!