Vegetarian Taco Casserole

  Makes 6 servings (1 1/3 C serving)
  Prep Time: 10 minutes
  Total Time: 40 minutes
  Ease of preparation: Easy

Ingredients
  4.5 oz chopped green chiles
  1 lb ground meat substitute
  1 cup chopped onion
  2 tsp chili powder
  ½ tsp ground cumin
  2 garlic cloves,   minced
  1(14.5 oz) can low sodium diced tomatoes
  2 cups frozen corn thawed
  1(16oz) refried beans
  1 ½ c shredded chedder cheese
  1 cup chopped fresh tomatoes
  ½ cup chopped green onions

Preparation
1. Pre heat oven to 350 F0

2. Spread green chiles in 8” sq baking dish coated with cooing spray

3. Heat a large non stick skillet coated with cooking spray over med-hi-heat add onions, and garlic, sauté 3 minutes, add the ground meat substitute, chili powder, cumin, salt, stirring to crumble sauté 5 minutes.  Add diced tom’s cook 5 min. or until liquid evaporates.

4. Spoon onion/meat substitute mixture over chiles.  Top with corn.  Carefully spread beans over corn.  Sprinkle cheese over beans.  Bake at 350 for 30 minutes.  Let stand 5 minutes top with chopped tom’s and green onions. 

Nutritional Notes: per serving: calories 290; fat 5g (sat 3g, mono <1g, poly <1g); iron 4.3mg; cholesterol 15mg; calcium 325mg; carbohydrate 35g; sodium 900mg; protein 31g; fiber 10g

Nutrition Bonus: Vitamin A 20 %, Vitamin C 40%, Calcium 35%, Iron 25% daily values.