Vegan “Meaty” Nacho Casserole

1 pounds  to 2  pound of ground Boca (“meat”) depends on how “meaty you like you Nachos

Corn tortilla chips  1 medium to large bag       1 jar of 12 of salsa or                                                                                       fresh is my favorite

taco seasonings                                               1 8 OZ. can of tomato sauce

1 cup vegan mayo                                              Soy Cheese (optional)

Topping: Diced Green onions, Dices spinach, sliced Black olives, frozen corn, cilantro, garlic pepper,  vegan sour cream, Sliced jalapenos, Guacamole, ect.

Steps:

1)  Pre-heat oven to 350 degrees and find a casserole dish about 13 x 9

2) Layer the bottom of the dish with all the tortilla chips fill close to the top

3) In a skillet add the Boco crumbles, vegan mayo, can of tomato sauce, taco seasonings about 2 to 3 TBS, and soy cheese heat until the mayo and cheese blend.

4) Pour “meaty” mixture evenly over the chips

5) Top with salsa or fresh salsa, saving a little for final garnish topping

6) Add all the fresh veggies: diced spinach, sliced olives, dash with cilantro, dash the top with frozen corn to taste, add sliced jalapenos, diced green onions, extra grated Soy cheese  finish with a dash with garlic pepper.

7) Heat for 15 to 20 at 350 degrees

8) Serve warm. Garnish with vegan sour cream, guac, and salsa.