Monday, April 13, 2020

Homemade Cheezy Mexi-Vegburger Helper


NOTE: You can leave out the Beyond Beef crumbles, but this is a great recipe if you want to transition to a plant-based diet! Also, you don't have to add the seasoned bread crumbs on top and bake. You can eat it right from the skillet!

1/2 onion, chopped finely
2 cloves of garlic, minced
1 can salt-free diced tomatoes
1 t Better-than-Bouillion No Beef Base (optional)
1 packet Simply Organic MILD Mexican seasoning (will be splitting into 2 parts) or other mild taco seasoning
1/2 cup water if using beef base; veggie or no-beef broth if not using
1 bag Beyond Meat (frozen) crumbles
1 lb elbow pasta, cooked and drained (I like Tinkyada Organic #glutenfree Brown Rice Pasta, but you can use any kind you like)
1 batch of Mrs. Plant's Quick Cashew Queso
1/2 cup whole wheat bread crumbs

Prepare Mrs. Plant's Quick Queso recipe, but do not cook it. Set aside.
NOTE: This can be done up to 2 days ahead and stored in the fridge for this recipe.
Mix 1/2 packet of Mexican seasoning with bread crumbs and set aside.
In a large skillet, steamfry onion until translucent over medium-high heat, adding a little water if it sticks to the skillet. This will take 5-8 minutes. Add garlic and cook for 1 minute. Add in the Beyond Beef crumbles, the canned tomatoes, the water or broth, and the other 1/2 of the Mexican seasoning. Bring to a low boil, then cover with top and simmer until the pasta is ready.
While the sauce is simmering, pre-heat oven to 350 degrees, and cook the pasta according to package directions. Drain.
Then, add the pasta and the queso to the skillet and stir to combine well.
Move the mixture to a 13x9 glass baking dish. Top with the bread crumbs, and place in the oven to brown the breadcrumbs and rewarm the casserole for 15 minutes.
Serve with steamed broccoli or other favorite green veggie!

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