Looking for a great dish to serve to omnivore guests or your vegetarian family? Try this vegetarian taco casserole. I've made it for many over the last decade and everyone has always loved it. Even the kids love this one!
You can easily make it in indivudal serving dishes, as well as in one large baking dish.
It also works out well if you want to make it earlier in the day, put it in the fridge and then pop it in the oven when they arrive (that way you have all the work and clean-up done).
Vegetarian Taco Casserole
2 cups yellow corn tortilla chips, broken into small pieces
1 large onion, chopped
1 large bell pepper, chopped
1 Tablespoon canola oil
2 cloves garlic, minced
1 cup frozen hash browns
1 can chopped green chilies
3 cups cooked long grain or brown rice
1 cup salsa (medium or mild)
1 Tablespoons hot chili powder
1 Tablespoons cumin
1 Tablespoon oregano
1 can fat free refried beans (pinto or black)
You can choose to either prepare this in individual baking dishes, or in one large 11x9-inch baking dish. Spray your baking dishes with cooking spray. At the bottom of the dish, place the crushed tortilla chips. In a large skill with a little oil, soften the onion, bell pepper, garlic, and hash browns. Combine this mixture in a bowl with the remaining ingredients. Add the entire mixture to the top of the tortilla chips in the baking dish. Optional ingredients (that make it even better) include topping it with shredded vegan cheese, chopped tomatoes, and a few more broken tortilla chips. Put it in a pre-heated oven for around 20 minutes at 350 degrees. Top it with vegan sour crème before serving (optional). Enjoy!