Well, I may not subscribe to Cooking Light anymore, but it does produce some good recipes still. Thankfully they post them on the website! I was very excited to try tonight's recipe, which turns out to be kind of similar to the chilaquiles I used to make (this one and this one). We used some excellent three-grain tortilla chips that are incredibly addicting on their own. This is definitely very, very yummy. We really liked it! I would definitely make it again.
Cooking Light, Jan/Feb 2010
Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain- (or original-) flavored crumbles. Serve with fruit salad.
4 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
48 baked tortilla chips
1 (15-ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons fat-free sour cream
2 tablespoons chopped green onions
1/4 cup sliced ripe olives
1. Preheat oven to 375°.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeño; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7–inch baking dish coated with cooking spray; top evenly with crumbles mixture.
3. Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
4. Combine tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375° for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.
Yield: 6 servings