Taco Tortilla Casserole by the_happy_veg
Adjust serving size as needed for perfect cookies every time! Crunchy edges and chewy centers make these treats irresistible. Perfect for any sweet tooth.
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Cooking tools:
- Baking dish
- Cooling rack
- Ladle
- Skillet
- Pot
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Plate
- Mixing bowl
Ingredients
- 18 whole Corn Tortilla
- 528 ml Pinto Beans
- 227 grams Guacamole
- 215 grams Mexican Style Rice - Old El Paso
- 340 grams Plant-Based Ground Beef - Beyond Meat
- 1 whole Extra Virgin Olive Oil
- 1 whole Yellow Onion
- 1 1/2 tsp Chili Powder
- 1 tsp Cumin, Ground
- .5 tsp Chipotle Powder
- .5 tsp Oregano, Dried
- .5 tsp Garlic Powder
- .5 tsp Onion Powder
- 1 pinch Red Pepper Flakes
- 1 whole Himalayan Pink Salt
- 1 2/3 cups Monterey Jack Cheese
- 1 cup Aged Cheddar Cheese
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