Veggie Campfire Casserole

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb textured vegetable protein, crumbles
• 1/2 cup chopped onion
• 3 tablespoons taco seasoning mix (bulk taco seasoning mix)
• 1 (14 1/2 ounce) mexican-style tomatoes, chopped
• 2 (16 ounce) cans pinto beans
• 1/3 cup sliced black olives
• 3 tablespoons chopped fresh parsley
• 1/2 cup monterey jack cheese, shredded
• jiffy cornbread mix

Recipe

• 1 in a 1 gallon freezer bag, combine: tvp crumbles, onion.
• 2 carefully squeeze the bag to force out any air; seal the bag.
• 3 in a 1 gallon freezer bag, combine: taco seasoning mix, tomatoes discarding 2 tablespoons of liquid, pinto beans, black olives, fresh parsley.
• 4 carefully squeeze the bag to force out any air; seal the bag.
• 5 in a 1 quart freezer bag, place: monterey jack cheese.
• 6 carefully squeeze the bag to force out any air; seal the bag.
• 7 cooking instructions.
• 8 thaw completely.
• 9 prepare cornbread, set aside.
• 10 preheat oven to 350 degrees.
• 11 sauté tvp crumbles and onion in a large skillet over medium heat.
• 12 add the contents from the bag containing the taco seasoning, tomatoes, beans, olives and parsley. mix together well.
• 13 transfer to a 2 1/2 quart baking dish and sprinkle with cheese.
• 14 top with prepared cornbread mix. bake for 15 minutes, or until lightly browned on top.