Enchilada Casserole

Ingredients:

1 1/2 cups vegetarian ground beef substitute
1 packet taco seasoning
2 15 ounce cans enchilada sauce
corn tortillas
2 15 ounce cans pinto beans, drained
2 cups cheese, grated, Cheddar or Pepperjack
1 4 ounce can sliced green chilies or Cipotile Salsa
1/3 cup sliced black olives
15-18 corn tortillas
2 cups corn chips, broken into pieces
Preparation:

Pre-heat the oven to 375 degrees.
Combine the vegetarian mock meat with the taco seasoning and
combine well.

Lightly grease a baking pan.
Spread about 3/4 cup enchilada sauce on the bottom of the baking
pan. Next, place a layer of 5 or 6 corn tortillas on top of the
sauce.

Spread the beans, a layer of cheese and half of the chilies on
top of the tortillas. On top of this, spread another generous
layer of enchilada sauce, then more corn tortillas. Next,
spread the mock meat and olives on top of the tortillas, more
cheese and the rest of the chilies.

Spoon another layer of sauce over this, and then the rest of the
corn tortillas, then sauce and cheese.

Cover the casserole with aluminum foil and bake for 30 minutes.
Remove from the oven, top with the corn chips, and bake for 15
to 20 more minutes.