Friday, January 30, 2015

Taco Casserole

There is nothing better on a weeknight for dinner than a quick fix, yummy dish. This dinner meets those needs. Everything in a skillet to get nice hot, then into a casserole with some topping, bake, garnish and eat. The idea behind this dish was from looking at several other casseroles and taking the parts I like from each.
  • 1 package Gardein Beefless Ground
  • 1 package low-sodium taco seasoning
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (6 ounces) tomato paste mixed with 1 can of water
  • 1 can (15 ounces) diced tomatoes
  • 1 can (4 ounces) diced green chilies
  • 1 cup whole kernel corn
  • 1 cup Daiya cheddar shreds
  • 1 cup crushed tortilla chips

Preheat oven to 400°F.  Stir all ingredients except for cheese and tortilla chips into a large skillet on medium-high heat. 

Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. 

Sprinkle with cheese and tortilla chips.

Bake 10 to 15 minutes or until cheese is melted. 

Serve with assorted toppings, if desired. I used cubed avocado, Toffuti sour cream and pickled jalapeno slices.


  1. Looks great! I love anything Mexican!

    1. Thanks for the comment and for stopping by.

  2. This seems like the perfect thing to make when you just aren't sure what you have left in the kitchen!

    1. Reesa,
      Yes, the nice thing about this dish is that you can substitute ingredients that you have on hand for the items listed, or things you like better!
      Thanks for dropping by my kitchen.