Vegan Taco Pie

This is one of my favorite “lazy dishes” to make on a cool fall evening. It is SOOO satisfying and spicy. My version is different than most, because the crust is incorporated into the dish. This dish is best paired with a cheesy 1980’s thriller movie- I ate mine while watching “The Hitcher”…..that’s right, Ruther Hauer, C. Thomas Howell and Jennifer Jason Leigh. It was good…..both the pie AND movie.

1 package Soyrizo

1 package vegan ground beef

1 large onion, minced

3 large garlic cloves, chopped

2 jalapenos finely chopped

1 15 oz can tomato sauce

1 8 oz can spicy tomato sauce (your favorite brand)

2 tbs chili powder

1 tsp cumin

1 cup corn (fresh, frozen or can)

1 cup black olives, chopped

2 tbs oil

2/3 bag corn chips

Start by heating the oil over medium heat; add the onion, jalapeño and sauté for about 5 minutes. Next, add all the ingredients except the chips, corn and olives- cook on low for 10 minutes. Taste the mixture; it should be spicy, but not overly.

Add the chips to a very large mixing bowl, pour the mixture and mix well, try not to crunch up the chips. Add to a large baking dish and top with corn and olives. Bake covered for 30 minutes at 375.

Let stand for 10 minutes before serving.

I top mine with avocado, fresh tomatoes, vegan sour cream and green onions.