Taco Salad Casserole ~
Everything you love about taco salad in a satisfying and easy-to-make casserole!
Serve with chips and Homemade Guacamole and dinner is set!
Vegan Taco Casserole Recipe
I like this dish because it’s a flavorful twist on the classic taco salad. It features layers of seasoned beans, crispy tortilla chips, and dairy-free cheddar cheese all baked together; that’s the casserole portion of the recipe. The salad portion comes in after the baknig is done and the casserole is topped with fresh lettuce, pico de gallo and a sprinikling of cilantro.
This recipe is also very forgiving and easy to customize with different varieties of beans or toppings, such as avocados or vegan sour cream. You can also get creative and swap a cup of corn for one of the cans of whole beans or use all veggies; you get the idea.
Ingredients for Taco Salad Casserole
You will need the following:
- 1 tablespoon olive oil
- 1/2 cup yellow onion chopped
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can vegan refried beans
- 2 tablespoons taco seasoning
- 2 cups tortilla chips, crushed into small bite-size pieces, divided
- 2 cups vegan cheddar cheese, shredded and divided
- 2 cups iceberg lettuce, shredded
- 1/2 cup fresh pico de gallo
- 1 tablespoon cilantro, chopped
How to Make Taco Salad Casserole
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Into a large, deep skillet over medium heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, until softened.
STEP THREE: Add the pinto beans, black beans, refried beans, and taco seasoning. Continue cooking, gently mashing the refried beans and combining them with the pinto and black beans. Remove from heat and set aside.
STEP FOUR: In an 8×8-inch baking dish, layer 1 cup of crushed tortilla chips, 1/2 of the bean mixture and 1 cup cheddar cheese. Repeat with the remaining, chips, beans, and cheese.
STEP FIVE: Bake for 20 minutes, until cheese is melted.
STEP SIX: Top with shredded lettuce, pico de gallo, and cilantro then serve warm.
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Taco Salad Casserole
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion chopped
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can vegan refried beans
- 2 tablespoons taco seasoning
- 2 cups tortilla chips crushed into small bite-size pieces, divided
- 2 cups vegan cheddar cheese shredded and divided
- 2 cups iceberg lettuce shredded
- 1/2 cup fresh pico de gallo
- 1 tablespoon cilantro chopped
Instructions
- Preheat the oven to 350°F.
- Into a large, deep skillet over medium heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, until softened.
- Add the pinto beans, black beans, refried beans, and taco seasoning. Continue cooking, gently mashing the refried beans and combining them with the pinto and black beans. Remove from heat and set aside.
- In an 8×8-inch baking dish, layer 1 cup of crushed tortilla chips, 1/2 of the bean mixture and 1 cup cheddar cheese. Repeat with the remaining, chips, beans, and cheese.
- Bake for 20 minutes, until cheese is melted.
- Top with shredded lettuce, pico de gallo, and cilantro then serve warm.
Cindy gram
YUMMMMMMMMMMIE I MADE THIS DISH THIS MORNING, OMG 100%
Thank you so much, will be eating this taco salad all day with my family. 😃
thiswifecooks
Awesome! Thanks so much, Cindy!😊
Jenn Freedman
Yasssss! Love this iteration of taco dip, thank you for the recipe !