Vegetarian Taco Casserole

Post written by VegBlogger. Follow me on Twitter.

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!

  (pictured: I used refried pinto beans, Greenwise yellow corn tortilla chips, and broke p soy cheese slices, since I was out of the block to shred).

Comments

[Mary Ann]

Yummy! I am going to make this tommorow!!!! Thanks for sharing.

[Jacqueline]

My pleasure, it's delicious! Do come back and let me know how you liked it.

[Jessica]

Hash browns. Interesting idea :) I'll have to give this a try!

[Jacqueline]

Let me know what you think after you try it, Jessica!

[Bliss Doubt]

I've never been a fan of fake meats and cheeses, but it's been a decade since I abandoned veggie burgers. A friend of mine encouraged me to try the latest generation of analogs, so I bought some "mexican chipotle" flavor field roast sausages. Wow, they're so good in soups. I plan to try them in tacos with corn tortilla shells. Since they're made of vital wheat gluten, I think of them as bread, so I guess I wouldn't put them in meat pies with wheat pie crust, or on a sandwich bun, but in soups, or cut up in a dish of beans, or for breakfast next to some hash browns, they taste great and hold their texture. I find I buy them and they don't go old and moldy in my fridge, which says a lot.

[Jacqueline]

Thanks for the tip, Bliss. I have not heard of those field vegetarian roast sausages, but I'll look for them when I'm at Whole Foods. There are some fake meats I like and others I don't. Just depends on the brand. They can certainly be handy in some recipes, though!