Taco Casserole

This Taco Casserole is easy to make with simple ingredients and rich in flavor. It is an easy recipe, comes together in 30 minutes and the whole family will eat it, even pickiest kids or hubbies. Made with taco spices like cumin, chili powder, smoked paprika and jalapeños for an amazing flavor, baked to cheesy perfection and no one could ever tell it is vegan.

The beauty of casseroles always is that they are filling, easy to make, inexpensive, comforting.

You know and love this from my Cream Corn Casserole, the Hashbrown Casserole, the Green Bean Casserole, or my Pizza Spaghetti.

If you are looking for more Casserole Recipes, use the search bar and get more ideas.

Why this is the best Taco Casserole

Making this Taco Casserole is so simple, and the result is amazingly flavorful. At the same time, it is budget friendly and delicious.

My recipe is pretty easy to make and I make it even easier for you with clear step-by-step pictures. Each and every step is visible for you, no surprises.

The best as always is: you only need simple ingredients and spices that you might already have in stock.

Flavors are created from using spices, such as chili powder, cumin, smoked paprika, all combined with spicy jalapenos.

What you get is also great for meal prep: you can easily whip up a double or triple batch in minutes.

What you need for this Taco Casserole recipe

• vegan ground beef
• olive oil
• onions
• garlic
• chopped tomatoes
• vegan sour cream
• black beans
• vegan cheddar
• tortillas
• jalapenos
• cumin
• chili powder
• smoked paprika

Optional for serving:

• lettuce
• fresh tomato
• black olives

How to make Taco Casserole

Set a 10×10 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.

Leftovers can be stored for around 5 days. So you can have everything prepared in advance which makes things always easier for you and your family.

Can you freeze this?

All you need to do is cover with foil without the optional toppings and freeze.

When reheating, make sure to thaw completely and bake.

Use the optional toppings just before serving – these won’t freeze well.

Tips and variations:

If you don’t like spicy food, just use a smaller amount of jalapenos. I recommend you start with 1/4 cup. Also reduce the chili powder – start with 1/4 tsp and go up from there.

Feel free to add the following for more variation:

• Corn
• Bell peppers
• Scallions
• Skip black beans use pinto or refried beans

Other Mexican recipes you need to try

• Mexican Quinoa Tortilla Soup
• Taco Spaghetti
• Enchilada Sauce

If you try this easy Taco Casserole, tag me on Instagram or Facebook.

Show me all your remakes with a picture.

Cheers, Florian.