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 the 1 year old 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!
Vegetarian Taco Casserole Ingredients
- elbow macaroni noodles
- black beans, you could sub pinto beans
- canned corn, or you can use frozen corn (no need to defrost it)
- green bell pepper, chopped up
- fresh tomatoes, you can sub 1 can of diced tomatoes if you’re out of fresh tomatoes
- tomato soup
- taco seasoning mix
- shredded cheddar cheese, we love the thick cut as it melts the best!
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.
Pin for later:
Vegetarian Taco Casserole (so creamy and cheesy!)
PrintIngredients
- 2 cups elbow macaroni
- (1) 15 oz can black beans drained and rinsed
- (1) 15 oz can corn drained
- 1 small green bell pepper chopped
- 2 tomatoes diced
- (1) 10.75 oz can condensed tomato soup
- 1 package taco seasoning mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Cook elbow noodles until al dente, careful to not overcook. Drain pasta.
- Into a 11 x 8" baking dish add the cooked elbow macaroni, black beans, corn, green pepper, tomatoes, tomato soup and taco seasoning mix. Stir the ingredients to mix well to coat everything.
- Sprinkle shredded cheese on top of the casserole.
- Bake for 30 minutes or until cheesy is bubbly. 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! Enjoy!
Marlene Melcher says
So delicious. Used canned diced tomatoes instead of fresh. Love your website!
maryk kasprowicz says
thank u very much. i ususally like all recipes but the nutrotional counts me figuring out my food intake, Jave a happy memorilal day weekend.
Sue McKnight says
Haven’t made it, yet, but will for sure. I grew up with a mom who used tomato soup in so many recipes. And, it seems many of your recipes do, too. Also, your photos accompanying recipes are fantastic!
maryk kasprowicz says
can u put a nutriontional chart like the carbs and calories in your recipes for us people who are watching the carbs and calorie intake. thank you.
Pamela Reed says
Hey Mary, right now I don’t supply that information, but if you google “nutritional calculator” you can bookmark it and easy do it yourself! Hope that helps!
Taddy says
We make this often, using 2 cans of beans – mostly 1 black bean, 1 pinto beans. We love beans!
Elizabeth Rodier says
Thanks Pam. I don’t want to use any beans:) I may use mushrooms, or use more of the other veggies (as suggested on line for black bean substitute). Husband not a bean fan plus I am bringing this dish to a potluck dinner. I will use two cups of elbows instead of one.
Pamela Reed says
Gotcha! I would just load that baby up with corn, green peppers and tomatoes! You could even swap with chickpeas if you guys are into them!
Elizabeth Rodier says
Thank you! I will let you know how it turns out:)
Elizabeth Rodier says
What can be substituted for the black beans and can this recipe be doubled? Thank you.
Pamela Reed says
Hey Elizabeth, you can use pinto beans instead! And yes, you can double, just upgrade to a 9×13 baking dish.
Mick Dallmann says
This recipe is a mainstay for my meat-eater family (I am vegan)! It is hardy and healthy and easy to load in the veggies! I make this atleast once a month too.
Karen P says
This was easy to put together AND I had all of the ingredients. Served with your cream on the side. We liv d it!
ellesu says
Prepared this dish exactly as written and it was a winner. My hubby kept commenting on how he was enjoying it – and that’s a biggie coming from a guy who loves his meat (but because of health reasons needs to make changes to his diet). I’m so glad to have found a recipe that’s healthy, simple, yummy and can become a staple. TY!
Leah says
I made this today for lunch and my family loved it. My 3 year old asked for seconds! So, I did improvise. I used red lentil pasta for added protein. I used canned tomatoes onion and green chili’s. I didn’t have tomato soup so I did a can of tomato paste and half a can of broth. Was delicious!
Pamela says
Hey Leah, thank you for commenting! I love the idea of using red lentil pasta! Also, it makes me so happy to hear your toddler loved it – not always the easiest people to please at the dinner table! 🙂
Rebecca says
Hi! Question – when you say a package of taco seasoning, what measurement does that equate to? Thank you!
Lisa A Langston says
What could I use instead of the tomato soup? Thanks!
Pamela says
Hey Lisa, you can use tomato sauce instead.
Lisa says
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.
Pamela says
Hey Lisa, I’ve never done this, but I think this would work! I hope everyone enjoys the casserole!
Laura says
Did anyone actually eat this recipe other than writer?? Need some other reviews other than “sounds good”.
Tony says
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.
Rebecca says
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.
Pamela says
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!
Debra says
How many servings
Pamela says
4 servings.
Joy | Yummy Seconds says
This meatless casserole looks hearty and delicious. Pinning to share. Thanks for stopping by the blog. Have a wonderful week.
Elsa | the whinery says
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! 🙂
Kari says
All of that cheese looks delicious! One pot dinners are the best!
Kari
http://www.sweetteasweetie.com
Mary Frances says
Meatless casserole? Yummy!! You’re a genius!
Kathy @ Beyond the Chicken Coop says
This looks like a perfect weeknight dinner! Yummy, filling and quick to make!
handmade by amalia says
This looks so yummy. I’ll miss cheese way more than meat 🙂
Amalia
xo
Juliana says
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 🙂
Monica says
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!
grace says
this has ALL the good stuff! i would not miss the meat for even a fraction of a second. 🙂
Shashi at RunninSrilankan says
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!
Emma @ Bake Then Eat says
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.
Kelly @ Hidden fruits and veggies says
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!
Angie@Angie's Recipes says
Seriously..who would miss the meat here? I surely wouldn’t. The casserole looks super delicious!
Dannii @ Hungry Healthy Happy says
It’s tacos, without all the mess of having to pick them up. I am totally on board with all of that.