Mexican Taco Casserole

I am so proud of myself when I concoct a new recipe all by myself that I have to share it! Here's a not-spicy Taco Casserole.

Ingredients:
1 medium onion, chopped
minced garlic (I use lots)
1 package frozen Boca burger crumbles
1 package taco seasoning
8 oz can tomato sauce
14.5 oz can diced tomato, drained
4 oz can diced green chiles
14.5 oz can black beans, drained and rinsed
1 cup cheese (I used almost vegan cheese)
1/2 cup cheese
Fritos (couple  handfuls)

Toppings:
Sour cream
Avocado
Whatever else sounds good. :-)

Directions:
Preheat oven to 375 degrees.

Saute onion for couple minutes over med heat. Add Boca crumbles and cook till mostly thawed. Add garlic and cook for 1-2 minutes longer.

Mix in taco seasoning. Add tomato sauce, diced tomatoes, and diced green chiles. Let cook while you're opening, draining, and rinsing black beans.

Add black beans, stir, and heat through (just a couple minutes -- skip if you're in a hurry). Add 1 cup cheese and mix till blended but not too melty. (You could probably serve the casserole at this point if you want to skip the oven time.)

Place layer of Fritos in bottom of large casserole dish. Pour taco mix over chips. Top with another handful of chips, then top with 1/2 cup cheese. Bake for 15-20 minutes.

Serve with all sorts of yummy toppings.

Variations: I considered making this with diced potato, sweet potato, or macaroni instead of the chips.Could also probably layer it between tortillas in the casserole. Could also substitute enchilada sauce for the tomato sauce.