Heavy Duty Nachos

[Guest guest]

All of the recipes last week with stacked tortillas got me to

thinking about a family recipe that we have made for years. I

modified it to use crumbles in place of hamburger and it tastes the

same.

 

2 cups crumbles (I use Lightlife, but any are fine)

1 cup brown rice

1 cup vegetable stock plus some extra

1 can chopped tomatoes with juice

1 can vegetarian refried beans

1 packet of favorite taco seasoning mix

2/3 cup water

1 onion chopped

1 red bell pepper, julienned

1 green bell pepper, julienned

jalapeno peppers, sliced

sliced black olives

tortilla or corn chips

1 packet Mexican mix cheese

toppings of your choice such as salsa, hot sauce, guacamole, sour

cream, etc.

 

Preheat oven to 350 degrees. Spray the bottom of the broiler pan

that came with your stove or a similar size roasting pan with high

sides. Drain the tomatoes reserving the juice. Add enough water or

vegetable stock to the juice to equal 1 1/4 cup. Cook the rice in

the vegetable stock plus the tomato juice (total of 2 1/4 cups

liquid). Add in the chopped tomatoes and cook until done. This can

be cooked ahead and just reheated.

 

Warm the refried beans so that they are easy to spread. Spray a

frying pan and saute the onion. Add the crumbles and the taco

seasoning and 2/3 cup water. Mix well and simmer until the mixture

is well seasoned but little liquid remains.

 

Put a layer of tortilla or corn chips on the bottom of your pan.

Spoon and spread the refried beans on top of the chips. Spoon on the

rice and tomato mixture. Spoon on the crumbles mixtures. Top with

the julienned peppers, black olives, and jalapenos. Sprinkle on

cheese over the top and back for about 20 minutes or until the cheese

has melted. Serve with toppings of choice.

 

Note: My sister used to sneak in a layer of vegetables to get her

boys to eat some vegetables. I've made this with a layer of left

over roasted vegetables and it tastes just fine.