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!
Em B says
Could I use taco sauce or enchilada sauce instead of tomato soup? Looks delicious, excited to make this. 🙂