Vegetarian Taco Casserole (so creamy and cheesy!)

Cheesy Vegetarian Taco Casserole filled with elbow noodles, black beans, tomatoes and more. Bake in a baking dish, covered with shredded cheese for a quick creamy taco bake! My family loves this for dinner – even my toddler finishes her plate!

Easy Taco Casserole Recipe

We love this Taco Casserole because not only is it delicious, but it’s so easy to make too! Many casserole recipes call for ground beef, but instead I’m filling mine up with black beans, corn and tomatoes to make it hearty, and using a tomato soup x taco seasoning mix to make a creamy sauce!

It’s as simple as boiling elbow noodles, and then throwing all the ingredients together in a baking dish, with a sprinkle of cheddar cheese on top! Bake in the oven and you have a yummy casserole ready to serve to your family!

Serve as is, or add crunchy tortilla chips or Doritos on top when plating it! Or my favorite – add fresh tomato salsa or salsa verde on top! Hope you like it!

Ingredients I Love for This Vegetarian Taco Casserole

• Elbow Macaroni Noodles – I love using elbow macaroni because it holds the sauce perfectly and gives that classic comfort food vibe. I cook it just until al dente so it doesn’t get mushy in the oven. If you’re out of elbows, penne or rotini work great too!
• Black Beans (or Pinto Beans) – Black beans are my go-to here—they’re hearty, absorb the flavors beautifully, and add a meaty texture without the meat. Pinto beans work just as well if that’s what you have on hand. Just make sure to drain and rinse them first.
• Canned Corn (or Frozen Corn) – I usually reach for canned corn because it’s quick and easy, but frozen corn works just fine too—no need to thaw it first. Either way, it adds that sweet, slightly crunchy bite we love.
• Green Bell Pepper – Chopped green bell pepper adds a pop of color and mild, sweet crunch. If you’re not a fan of green peppers, red or yellow bell peppers are a tasty alternative.
• Fresh Tomatoes (or Canned Diced Tomatoes) – Fresh tomatoes are my first choice for brightness and juiciness, but a can of diced tomatoes works in a pinch. Just drain them a bit so the casserole isn’t too watery.
• Tomato Soup – A can of condensed tomato soup makes a creamy, comforting base without needing milk or cream. It thickens the casserole and adds rich tomato flavor.
• Taco Seasoning Mix – This is where the flavor comes alive! I use a packet of taco seasoning, mild or spicy depending on what I’m feeling. No packet? Mix chili powder, cumin, garlic powder, and paprika for a homemade version.
• Shredded Cheddar Cheese – Thick-cut cheddar melts beautifully and gives a rich, cheesy topping. You can also use a Mexican cheese blend. Sprinkle it on top before baking for a bubbly, golden finish.

Let’s Make this Mexican Taco Casserole

Make elbow noodles, cooking them until al dente.

In a 11×8 baking dish, add elbow noodles, green bell pepper, tomatoes, black beans and corn…

And then add in tomato soup and taco seasoning mix, mixing it to fully coat the other ingredients. This makes it really creamy without the need for milk or heavy cream.

Sprinkle shredded cheese on top and bake.

Remove from the oven, allow to cool for a couple minutes and then serve!

Can I make this ahead of time for meal prepping?

We need to meal prep on Sundays because our weeknights are crazy. This is a great casserole to make to have days after!

I often make this on Sunday and then serve on Tuesday or Wednesday. To meal prep, follow the recipe, allow to cool and then store covered in the refrigerator.

To reheat the entire casserole, either bake at 350 degrees until warm, or you can dump it into a skillet and heat up on the stovetop. I find the stovetop method is much quicker, and I always add extra shredded cheese to melt on top once it’s heated.

Storing and Reheating Leftovers

Store any leftover taco casserole in the refrigerator in an airtight container, good for 3-4 days. Reheat leftovers in the microwave until fully warm.

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