Nacho casserole

 

 

 

It has been another hot week here in Copenhagen, and also very busy at work at the same time. Now I’m happy to switch off for a couple of days and just stroll around the summer city.

I got the inspiration for this dish from a blogging friend Sherry, as she once wrote about a nacho casserole and said that her husband often makes it. This is my own take on the idea using taco flavoured seitan in a spicy mix of sweetcorn, chilli and spices, all covered with lovely melting cheese and layered with crispy tortilla chips. I thought that it was a great Friday or Saturday night dish for a relaxed night in.

Nacho casserole

Ingredients

1 bag tortilla chips

200 g taco flavoured seitan

1 onion

1 garlic clove

1 chilli

2 tbsp vegetable oil

150 g sweetcorn

½ tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

4-6 tbsp tomato purée

100 g mozzarella

Hot sauce

 

Method

Chop the onion, garlic and chilli finely and fry them in oil. Then also fry the seitan.

Add the sweetcorn, seasoning and tomato purée to the mix and cook for a while longer.

Layer the mix with the tortilla chips to an oven dish, cover with cheese and bake at 180 C for about 15 minutes.

Sprinkle some hot sauce on the top for serving and enjoy!

 

 

Your VegHog