Vegetarian Enchilada Casserole

1 1/2 C, vegetarian ground beef substitute (if you don’t like meatless meat, you can use regular…but I’ll be kinda disappointed in you.)

1 packet of taco seasoning

2-15 oz. cans of enchilada sauce

15-18 tortillas (I buy the larger tortillas, so I probably only use about 6 tortillas)

2 – 15 oz. cans of pinto beans or refried beans

2 C. shredded cheese

1/3 C. slices black olives

optional – broken-up corn chips, sour cream, salsa (to add when serving)

Directions:

Cook up the meat with the taco seasoning.

Lightly grease a 9×13 baking pan.

Spread some of the enchilada sauce on the bottom of the pan.

Place a couple tortillas on top.

Spread the beans, a layer of cheese, and then more enchilada sauce.

Add another layer of tortillas, then spread the meat on top, then the olives, another layer of cheese, then more enchilada sauce.

Add another layer of tortillas, followed by the rest of the cheese and sauce.

Cover with foil and bake at 375 for 30 minutes.

To serve, you can add crushed up corn chips, salsa, or sour cream on top!

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