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 the 1 year old finishes her plate!
Servings 6
Ingredients
- 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!
