We tried this Mexican Casserole recipe from the January/February 2010 issue of Cooking Light magazine. It takes a bit of time to prep, so it might not be ideal for a weekday night, but it worked for us. Essentially, pre-cook some of the ingredients and then combine them in layers in the casserole dish and bake.
We were slightly underwhelmed. We thought we would enjoy this Mexican Casserole dish. But after eating it, we thought it would be better with just beans and no soy crumbles. We are also looking to revamp this dish without using the crushed chips, since they don't reheat well. We'll post when we have completed our revamp.
2 comments:
Every time I use soy crumbles, I'm disappointed with the results -- so I'm coming to the conclusion that they're just not my thing.
I've always been a big fan of Cooking Light -- but less for its recipes (which I find are often lacking) and more for ideas.
Looking forward to your revamp!
What exactly are soy crumbles? I am intrigued.
Despite the underwhelming taste of the dish, the photo sure looks yummy!
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