Taco Bake/Stack/Thingamabob

So Matt and I were grocery shopping over the weekend, perusing the Mexican food aisle, when Matt picked up this box….
He was all ready to stick this in the basket when I grabbed it and quickly scanned the nutrition facts and ingredient list.  Ummm, I don’t think so.  How about we improvise and I will make you your taco bake, but without the “processed cheese product” that on its own had like 10 things listed in parenthesis.  Gross.
So we ran around real quick and grabbed the items we thought would make a good taco bake and this is what came out of it…a really good dinner that we will definitely be making again!
Taco Bake (Leanne style)
Stuff you need:
4 whole wheat tortillas (fajita size, or whatever size you can find that are whole wheat)
About a cup of frozen Boca crumbles (or any brand soy “meat” crumbles)
1/4 heaping cup salsa
1 heaping tsp. low sodium taco seasoning
1 small onion chopped
Can fat free refried beans (we looooove the Whole Foods 365 brand with cilantro)
1 cup part skim shredded cheddar cheese*, divided
Shredded lettuce
1 cup chopped cherry tomatoes
Sliced avocado
What to do:
Heat oven to 350.  Spray a baking sheet with cooking spray and set aside.  Put Boca and onion in a bowl and nuke it for 1-2 minutes, just until the Boca is heated.  Add salsa and taco seasoning and mix thoroughly.  Lay 1 tortilla down on baking sheet.  Spread about 1/4 cup refried beans over tortilla, all the way to the edges.  Top with 1/4 of the Boca mixture.  Sprinkle 1/4 cup cheese over that.  Top with another tortilla (press down a little) and start the layering process again (beans, Boca, cheese, you got it).  Just repeat this until you’ve used all 4 tortillas and ended with the cheese layer.  Maybe sprinkle a little extra cheese if you so desire.  Bake this monstrosity of goodness for about 15 minutes.  Remove from oven and top with shredded lettuce and chopped tomatoes, and in my case, lots of diced avocado.  We had fresh corn as a side that I had jazzed up with a little diced red bell pepper.
I forgot to take a picture, gosh darn, but it basically looks like that thing on the box.  Just way better.
* I actually used Daiya Foods shredded cheddar “cheese” but obviously you can use real cheese…just get the part-skim!  I suppose you could also use lean ground beef in place of the Boca, but why??

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