Meatless Mexican Casserole recipe inspired from a 1946 Pyrex print ad. The original recipe is below. I wanted to make it a bit more Mexican. I've never used oatmeal as a substitute for ground beef! Sharing :) Note: Putting the mix on top of shredded lettuce and topped with tortillas is really good! Meatless Mexican Casserole 1lb cold cooked oatmeal (1-1/2 cups uncooked was just a tad over) 1/2 medium green bell pepper chopped 1/2 medium onion chopped 1/3 cup black beans 1/3 cup corn kernels 2 stewed tomatoes chopped drained 1 packet McCormick Taco Seasoning Toppings 1/2 cup Hunt's Tomato Sauce, 1/2 cup mild salsa mixed 4oz cheddar cheese grated 4oz monterey jack grated Tortilla chips Fresh tomato chopped Pickled jalapeno slices Black olives slices Bake 350 F. for 30 minutes or until melted and bubbly Meatless Mexican Casserole (1946) 2 cups cooked oatmeal 1/4 teaspoon curry powder 1 tablespoon fat 3 1/2 tablespoon chopped onion 3 1/2 tablespoon chopped green pepper 2 cups cooked tomatoes salt and pepper 1/2 cup cubed cheese HOW TO MAKE IT Combine the oatmeal, one half teaspoon of the onion and the curry powder. Spread this thinly in a shallow Pyrex dish. Heat the fat. Add the rest of the onion and the green pepper to it and cook till the onion is golden brown. Then add the tomatoes and simmer till the sauce is thickened. Season with salt and pepper. Pour this tomato sauce on to the oatmeal ; top with cheese. Bake in a moderate oven (425 degrees F.) for about 15 minutes. Serves four to six. Music Expressive Courage by Diego Nava #ikuraprime #meatlesscasserole #vegetarian