Mexican Casserole (8 servings)
45 min prep and cook time
Ingredients:
1.5 lb boiled, skinned potatoes
2 leaks slivered (use only the white parts)
1 lb Beyond Meat ground beef
1/4 red onion diced
1 head of broccoli florets cut into pieces
1 cup cauliflower florets chopped
1.5 cups Mexican blend cheese
1 cup Salsa
2 tbsp olive oil
2 tbsp Vegan butter
1 tbsp garlic
2 tsp cumin
Salt to taste
Preheat oven at 350 degrees. Melt butter in bottom of a pot and sauté leaks until cooked. Add boiled potatoes and use a masher on potatoes until mashed potato consistency. Mix leaks thoroughly and put to the side. Cover bottom of pan with half the olive oil. Add onions, broccoli, and cauliflower and cook covered until veggies are al dente. Add cumin, garlic, and salt. Meanwhile, cook Beyond Meat separately in rest of olive oil until browned. In a baking pan (I used a 16x9x2) layer the mashed potatoes, then the veggies, then the Beyond Meat, then the salsa, and finally the Mexican cheese. Bake the casserole for 15-20 minutes or until the cheese is fully melted. Eat hot and enjoy!
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