Mexican Casserole

1 lb. lean ground beef or boneless chicken breast, your choice

½ large onion chopped

1 large clove garlic

1 ½ c. Tofutti “better than sour cream”

1 c plain soy yogurt

1 jar jalapeno peppers (4 oz) (if desired)

½ c. chopped cilantro (if desired)

2 tsp. cumin

1/8 tsp. salt

1 ½ c your favorite GFCF salsa

1 bag corn chips

1 ¼ c. Galaxy Vegan Mozzarella “Cheese,” shredded

Preheat oven to 350. Coat baking dish w/ cooking spray. Coat non-stick skillet w/ cooking spray. Brown ground beef or chicken, add onion and garlic. Set aside.

Combine in bowl Tofutti sour cream, soy yogurt, peppers, cilantro, cumin and salt. Spread 1 c. salsa across bottom of dish. Arrange half chips over salsa. Spread half cheese mix over chips. Top with half ground beef. Top with 1c salsa and ½ c faux cheese. Repeat. End with salsa and cheese. Bake 30 min. Let sit 10 minutes before serving.

Toned-down, Parallel Meal: Sometimes I make a smaller version of this for the Prince without the spices, onion, peppers, and cilantro. For him, instead of salsa I substitute tomato pasta sauce (the Prince likes Muir Glen Cabernet Marinara, or Newman’s Own Cabernet Marinara.) You could also substitute refried beans for the meat, if your child likes a smoother texture. Another idea is to make “nacho” for your child using the ingredients from this recipe that you think they would like.