Taco Casserole

At first, “Taco Casserole” kinda seems like one of those dishes that comes from one of those families who make cheeseburger-roni with tater tots on top…
But let me tell you, this is pretty tasty and you can make it as healthy or unhealthy as you like!

You will need:

3 cups meat substitute such as:
-vegetarian beef crumbles
-TVP (small crumbles)
-choice of beans
(or a combination of any)

Taco seasoning
1 can of kidney beans, drained
1 1/2 C biscuit mix (DIY recipe)
1 C non-dairy milk

Any optional toppings you want such as:
Tomatoes, chopped
Black olives, sliced
Chili peppers
Vegan cheese
Vegan sour cream

1. Heat oven to 400F (200C) and grease an 8″ baking dish.

2. Follow the taco seasoning directions and mix with any or all meat substitute combinations. Stir in kidney beans.

I used tofu and TVP

3. Once everything is combined and seasoned, put the delicious bean mixture into the baking dish. (If using vegan cheese, sprinkle this on top now).

I added a can of chilis on top

4. In a bowl, combine the biscuit mix and non-dairy milk. One mixed, pour over top the mixture.

5.Bake uncovered for 20-25 minutes or until lightly brown on top.

As an afterthought, I decided to add a little Tofutti cheese

6. Add toppings and serve!

Tomato, avocado, salsa verde, lettuce.

This makes about 6-8 delicious portions.
Just writing about it makes me want to go make it again. Perhaps I will!


Published by theveganronin

Chef Owner

4 thoughts on “Taco Casserole

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