Vegetarian Taco Casserole
Easy to make Vegetarian Taco Casserole recipe. Instead of meat, we use lots of vegetables and beans. This Mexican Casserole takes 30 minutes to bake.
Vegetarian Taco Casserole
This Meatless Cheesy Taco Casserole is one of our favorite dinner recipes. It’s one of those dishes that you don’t get sick of having multiple times a week (we love it that much). Since trying to make more vegetarian meals for my family, I’ve had to figure out how to change my original taco casserole recipe and that’s what I did for this dish. Instead of ground beef, I’m adding in black beans and frozen corn.
Mexican Vegetarian Recipe
Mix that with some elbow macaroni, fresh tomatoes, green peppers, tomato soup, taco seasoning mix and taco cheese and you have the perfect weeknight meal! I don’t want to call this recipe healthy, because it does have the word “cheesy” in the title, but the recipe only calls for 3/4 cups of cheese and if you want you can even add less. You could even skip the cheese if you want to!
My husband, who loves his meat, is a big fan of this meal and doesn’t miss the ground beef at all! You know it’s a winner when he requests Vegetarian Taco Casserole every week!
So without further ado…here’s our favorite taco casserole recipe!
Taco Casserole recipe
This recipe is so easy to make! Throw all the ingredients in the casserole dish!
Taco Casserole Ingredients
For this recipe you will need:
elbow macaroni
black beans
frozen corn
green pepper
fresh tomatoes
can of condensed tomato soup
taco seasoning mix (I buy mine in bulk!)
shredded taco or cheddar cheese
jalapenos
Into the oven the casserole bakes for about 30 minutes (or until your cheese is gorgeously bubbling).
Now time to add it to plates. Make sure everyone gets a cheesy piece!
This casserole makes about 6 servings, and any leftovers you can eat the next day or you can freeze it!
Enjoy everyone! Have a great weekend!
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Vegetarian Taco Casserole
Easy to make Vegetarian Taco Casserole recipe. Instead of meat, we use lots of vegetables and beans. This Mexican Casserole takes 30 minutes to bake.
Ingredients
- 1 cup of elbow macaroni
- 1 15 oz can of black beans drained and rinsed
- 1 cup frozen corn
- 1 large green pepper - chopped
- 2 cups fresh tomatoes - diced
- 1 10.75 ounce can of condensed tomato soup
- 1 package of taco seasoning mix
- 3/4 cup shredded taco blend cheese
- 2 jalapenos - chopped finely for garnish optional
Instructions
- Preheat oven to 350 degrees.
- Cook pasta until al dente. Drain.
- Into a casserole baking dish add your elbow macaroni, black beans, corn, green pepper, tomatoes, tomato soup and taco seasoning mix. Stir the ingredients with a spoon.
- Sprinkle shredded cheese on top of the casserole.
- Add finely chopped up jalapenos on top. (optional)
- Bake for 30 minutes or until cheesy is bubbly.
- Enjoy!
Recipe Video
It’s tacos, without all the mess of having to pick them up. I am totally on board with all of that.
Seriously..who would miss the meat here? I surely wouldn’t. The casserole looks super delicious!
Making all of your old favs into vegetarian versions is kind of a lot of fun, isn’t it? One of my fav things is to ask meat-eating Josh what his childhood favs were and then make them veggie friendly. It’s familiar but brand new at the same time. This dish looks SO good. Taco anything is a good time, but I’m always a fan of a quick, easy, and pretty healthy dinner!
This casserole looks amazing, I love that you are turning all your old recipes vegetarian. I do that with all my mums old recipes from when I was a kid. I can’t wait to try this one.
I see why your husband requests this every week – it sounds absolutely delicious! I know my daughter would love this – so it’s getting added to our dinner roster!
this has ALL the good stuff! i would not miss the meat for even a fraction of a second. 🙂
Once upon a while, I wouldn’t be able to imagine going vegetarian but these days, meat is a far smaller part of my diet. I’ve discovered amazing meatless options and your taco casserole is just a great example. I know I’d be satisfied and wouldn’t miss the meat at all!
With all the ingredients in this taco casserole I don’t think I will be missing meat…looks delicious and indeed very hearty.
Have a wonderful weekend Pamela 🙂
This looks so yummy. I’ll miss cheese way more than meat 🙂
Amalia
xo
This looks like a perfect weeknight dinner! Yummy, filling and quick to make!
Meatless casserole? Yummy!! You’re a genius!
All of that cheese looks delicious! One pot dinners are the best!
Kari
http://www.sweetteasweetie.com
Your casserole looks absolutely delicious! I like that you added condensed tomato soup, it makes saucy, and all the cheese… I can see why you never get tired of it. Yum! 🙂
This meatless casserole looks hearty and delicious. Pinning to share. Thanks for stopping by the blog. Have a wonderful week.
How many servings
4 servings.
I’ve been enjoying this all week and would definitely make it again. My tweaks: Omitted corn and used cauliflower and bell peppers (sautéed before mixing into casserole). Subbed salsa for condensed tomato soup and went lighter on the cheese to reduce fat. I love how flexible casseroles are lol. Thank you for a delicious, cozy recipe that I’m enjoying so much esp. now that it’s winter.
Hey Rebecca, thanks for commenting to let me know you liked this casserole! I love your vegetable tweaks! Hope you keep on enjoying throughout Winter!
Did anyone actually eat this recipe other than writer?? Need some other reviews other than “sounds good”.
I made this tonight but used pinto beans instead of black beans. Everyone loved it, I will make it again with black beans and compare.
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Can I assemble the night before in crockpot and bring into work to heat up in crockpot for one of our potluck days? I was thinking I’d let it heat up some stir, put the cheese on so it melts and it’ll be ready for people to help themselves. I would double the recipe.
Hey Lisa, I’ve never done this, but I think this would work! I hope everyone enjoys the casserole!
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