Vegetarian Taco Casserole Food

VEGAN MEXICAN RICE CASSEROLE WITH TACOS

Steps:

• Preheat the oven to 350 °F.
• Cook the rice according to the instructions on the package. I usually cook the rice the night before to save time. Cut the bell peppers into bite-sized chunks.
• Heat some oil in a large pan and sauté the bell peppers for about 3 minutes. Then add the garlic and cook it for another minute. Add the rice, the tomato paste, and the spices. Cook for 2 minutes, then add the black beans and the canned tomatoes. Cook for 2 minutes. Season with salt, pepper, and red pepper flakes.
• Fill into a casserole dish. Crumble the nacho chips with your hands and sprinkle them on top of the rice. Then make the cheese sauce: Combine the cashew butter with the water and whisk until well combined. Season with red pepper flakes. Pour the cheese sauce over the casserole and bake it for 10 minutes.
• Once the rice casserole comes out of the oven, sprinkle it with cilantro or parsley, green onions and serve it with avocado. I love to drizzle some fresh lime juice on top. Enjoy!

VEGETARIAN TACO CASSEROLE

Steps:

• 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!

VEGETARIAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
• Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

VEGETARIAN BAKED TACO CASSEROLE

Steps:

• Preheat oven to 450°F.
• Prepare macaroni and cheese according to package directions. (I use skim milk).
• Add the soy crumbles to a medium skillet sprayed with non stick spray.
• Over medium heat sauté for 2-3 minutes until thawed and brown.
• Add water and taco seasoning, lower heat and simmer for 5 minutes.
• Add the low fat sour cream to the prepared macaroni and cheese.
• Spoon half of the noodles into a baking dish.
• Add the seasoned soy crumble mixture and 1 cup of the shredded cheese.
• Top casserole with the remaining noodles.
• Cover with foil and bake for 15 minutes.
• Uncover, and top with salsa and remaining cheese.
• Bake uncovered for another 5 minutes or until cheese is melted.

25 BEST VEGAN CASSEROLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan casserole in 30 minutes or less!

DELICIOUS AND SPICY 'WHO NEEDS MEAT' VEGETARIAN TACO CASSEROLE

Steps:

• Preheat oven to 350°F Combine refried beans, black beans, kidney beans, corn, salsa, habanero sauce, chili flakes, and half of grated cheese. Chop up half the jalapenos and stir inches Transfer mixture to microwave proof oven dish and cover with microwavefoil.
• Microwave on high for about 8-10 minutes until hot and bubbly.
• Put remaining jalapenos on top, sprinkle remaining cheese over dish, sprinkle scallions and olives.
• Transfer to preheated oven until cheese is melted.
• Sprinkle tomatoes and chopped coriander on top. Wait 5 minutes and serve with nacho chips.

VEGETARIAN MEXICAN CASSEROLE

Steps:

• Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
• While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
• Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
• Add the corn and fire roasted tomatoes and stir an additional 3 minutes
• Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
• Add salt to taste (I used a teaspoon)
• Serve topped with additional mexican cheese, sour cream, and tortilla chips
• Enjoy!

MEATY VEGAN MEXICAN RICE CASSEROLE IN 30 MINUTES!

Steps:

• Pre-cook rice according to packaging instructions.
• Boil water in a kettle and add veggie stock or boil veggie broth. Take a heat-resisting bowl and soak TVP for 10 minutes.
• When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft "minced meat".
• Pre-heat your frying pan or skillet over medium to high heat.
• Add olive oil, soaked TVP, taco seasoning mix, onion powder, and garlic powder. Mix well.
• Fry the TVP for about 5 minutes to get them crispy on the edges a bit.
• Add chopped onion and bell pepper. Stir and cook for 2-3 minutes.
• Add store-bought chunky salsa sauce, and veggie broth. Stir to combine.
• Add canned sweet corn, canned black bean, pre-cooked white rice, and more taco seasoning mix. Stir to combine. Bring to boil and it is ready for the oven. It should take you at most 10 minutes to get them done.
• Pre-heat oven to 425 Fahrenheit (220 degrees Celsius). Choose an oven-safe baking dish and add the pre-cooked casserole ingredients. Top it with a generous amount of shredded cheese. You can even mix in some extra cheese if you like it cheezy and gooey. Bake in the oven for 6-8 minutes until the cheese has melted.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

VEGAN TACO CASSEROLE

Steps:

• Move the oven rack to the middle position. Preheat oven to 375°F.
• In a skillet combine the oil and onions. Sauté over medium heat until the onions are tender, about 5 minutes. Add the garlic, veggie crumbles, and taco seasoning. Continue cooking over medium heat while stirring to combine. Next, add the beans, corn, salsa and half of the cheese. Stir to combine and remove from heat.
• Place the crumbled tortilla chips across the bottom of a 9x13 baking dish.
• Spoon the bean mixture over the tortilla chips layer, spreading it evenly across the pan. You may need to use a spoon to press the mixture gently into the corners of the pan. Top with remaining cheese shreds.
• Cover with a sheet of foil and place in the oven to bake for 10 minutes or until the cheese is melted. Use tongs to remove the foil and bake for another 10 minutes, until the edges turn golden brown.
• Remove from the oven. Cool slightly. Serve warm with guacamole, vegan sour cream or your other favorite toppings!

TACO CASSEROLE

Steps:

• Set a 10x10 inch casserole greased with a little bit olive oil aside, preheat oven to 425°F.
• Start with heating olive oil in pot or skillet. Add onions, garlic, and vegan ground beef. Fry for 3 minutes, then add chili powder, cumin, beans, smoked paprika. Season with a pinch of salt and pepper. Mix well, then transfer to the prepared casserole.
• Next, layer tortillas on top. Combine chopped tomatoes, jalapenos, vegan sour cream, in a small bowl. Again, season with a pinch of salt and pepper. Distribute over the tortillas.
• Finally sprinkle the Taco Casserole with vegan cheddar and bake for around 20 minutes.
• When done, take from the oven and add optional toppings like lettuce, tomatoes and olives for serving.

TACO CASSEROLE

Steps:

• Arrange a rack in the middle of the oven and heat to 350F.
• Heat a large, high-sided skillet over medium heat.
• Add the beef and cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes.
• Remove ground beef to a plate, and drain any remaining fat from the skillet.
• Add the tablespoon of oil to the now-empty skillet, and heat until shimmering.
• Add the onion and garlic.
• Cook, stirring occasionally, until softened, about 5 minutes.
• Turn heat to medium-low.
• Add the chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste, and stir to combine.
• Return the beef to the pan, and stir in along with the beans.
• Cook for 2 minutes.
• Remove the skillet from the heat, and stir in the salsa and 3/4 cup of the cheese.
• Sprinkle with the remaining 1 ¼ cups cheese.
• Bake until the cheese is melted and casserole is heated through, about 15-20 minutes. Let sit for 5 minutes before serving.

CHEESY TACO CASSEROLE

Steps:

• Preheat the oven to 375ºF. Lightly mist a 9 x 13-inch baking dish with cooking spray or an oil mister. Set aside.
• To a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the pepper and corn. Cook, stirring occasionally, until tender, about 5 minutes. Add all of the beans, chili powder, cumin, paprika, oregano, cayenne (if using) and salsa. Stir to combine and cook until warmed through, about 1 minute. Remove from heat.
• Spread half of the tortilla chips evenly in the prepared baking dish. Drop half of the bean mixture in dollops over the chips. Sprinkle evenly with half of the cheddar cheese and half of the pepper jack cheese. Top with the remaining chips, then spoon on the rest of the bean mixture, and finally sprinkle on the remaining cheddar and pepper jack cheeses.
• Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
• Serve with desired toppings.

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
• Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
• Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
• Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.