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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

Mexican casseroleThe flavors of this casserole remind me of Shiprock, New Mexico, and the foods I learned to enjoy—with a Navajo twist—while living there on the high desert.

You can sprinkle grated cheese on top along with tortilla chips and serve with a dollop of sour cream—if you aren’t trying to avoid the extra fat and calories—or use a variety of non-dairy cheese.


  • 16 ounces penne pasta (I typically use rice pasta or some other non-gluten variation)
  • 2 onions chopped and sautéed with ½ tsp garlic and ¼ tsp cumin until clear
  • 1 cup diced mock chicken (e.g., braised seitan tidbits, soy curls, braised tofu, gluten bits – or chicken/turkey leftovers)
  • 1 package sliced fresh mushrooms, sautéed until dry
  • 2 cans black beans, drained
  • 2 cups white petite kernel corn
  • 1 small can chopped mild Ortega green chiles
  • 1 small can sliced black olives, drained
  • 4 cups marinara sauce
  • 1 can mushroom soup
  • 1 Tbsp McKay’s mock-chicken seasoning
  • Salt and pepper to taste


Bring 3 quarts of water to a boil. Add 16 ounces of penne pasta. Cook until al dente and drain in a colander.

Saute chopped onions until clear and set aside.

Saute mushrooms until dry and set asaide.

Combine all ingredients in a large bowl and mix gently.
Pour into two casserole dishes (can freeze one for later).
Sprinkle 1 cup crushed tortilla chips on top.

Bake uncovered in the oven at 350 degrees F for 1 hour.


Serve with a tossed green salad.


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