Easy Taco Salad Casserole Recipe -Healthy & Delicious

Easy Taco Salad Casserole Recipe -Healthy & Delicious

If you're looking for taco salad casserole recipes this is the best. Packed with simple ingredients like rice, black beans, and veggies, and topped with fresh salad fixings, the whole family will love this healthy taco casserole recipe. Perfect for taco night, weeknight dinner, or gatherings, it's a dish that's easy to make and bursting with flavor. Get the full recipe here!

Course Main Course

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword healthy taco salad casserole recipe, taco salad casserole recipes, vegan taco salad casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 439kcal

Author Cindy Newland with Intentionally Eat

Ingredients

3 cups brown rice, cooked
2 cups crushed tortilla chips
1 cup enchilada sauce
8 oz refried beans
1 Tbsp olive oil *Note 1
1 onion, chopped
1 bell pepper, diced *Note 2
2 garlic cloves, minced
1 15 oz can black beans, drained and rinsed *Note 3
1 15 oz can corn, drained and rinsed
1 10 oz can diced tomatoes with green chiles *Note 4
2 Tbsp taco seasoning
1 cup vegan queso or shredded vegan cheese
salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
In a large skillet, saute chopped onion, garlic, and pepper in oil or water over medium heat and cook until softened, about 5 minutes.
Stir in the black beans, corn, diced tomatoes with green chilies, taco seasoning, cooked rice, enchilada sauce, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
Spread half of the crushed tortilla chips evenly in the bottom of a casserole dish.
Spread half of the refried beans over the tortilla chips. Pour half of the rice and veggie mixture over the chips, spreading it out evenly. Sprinkle half of the vegan cheese over the rice mixture.
Repeat: layer of tortilla chips, refried beans, rice mixture, and remaining vegan cheese.
Cover with foil and bake for 20-25 minutes, until the casserole is heated through and the cheese is melted.
Remove the foil and bake for 5-10 minutes to allow the top to brown slightly.
Remove from the oven and allow to cool before serving. Garnish with your favorite toppings such as pico de Gallo, sliced black olives, cilantro, fresh lettuce, tomato, or guacamole, or a dollop of vegan sour cream, and enjoy.

Notes

Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.

Calories are based on the recipe without optional add-ons and oil.

Note 1 - you can use water or broth to saute instead of olive oil.

Note 2 - you can use a poblano pepper for added flavor.

Note 3 - you can use pinto or kidney beans instead of black beans.

Note 4 - you can use salsa instead of canned tomatoes and chiles.

Nutrition