Tortilla casserole

A Mexican casserole that packs in all the flavor for a family dinner.

Chilaquiles 311 (photo credit: Nick Koon/Orange County Register/MCT)
Chilaquiles 311
(photo credit: Nick Koon/Orange County Register/MCT)
2 tablespoons oil2 packages vegetarian “ground beef”1 onion, diced1 red pepper, diced½ cup black olive rings1 can (15 ounces) corn, drained1 large can (29 ounces) diced tomatoes1 tablespoon chili powder1 package corn tortillas2 packages (8 ounces each) shredded cheddar cheeseguacamole and sour cream for garnish
1. Preheat oven to 350 degrees. Sauté meat and onion in oil until onion is soft, 5 to 10 minutes. Add red pepper and sauté for 3 minutes more.
2. Stir in olives and corn and diced tomatoes. Add chili powder and mix well. Remove from heat.
3. In a 9 x 13 baking dish, place half this mixture. Top with a thin layer of cheddar cheese(about 4 – 6 ounces) and then a layer of corn tortillas.
4. Cover this with the remaining “beef” mixture and then another layer of tortillas. Top the whole thing with the rest of the shredded cheddar.
5. Bake for about 45 minutes. Serve over rice with guacamole and sour cream.