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Home » Popular » Casseroles » Taco Salad Casserole

Taco Salad Casserole

June 2, 20233 Comments

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Taco Salad Casserole ~ Everything you love about taco salad in a satisfying and easy-to-make casserole! Ready to serve in about 30 minutes. via @thiswifecooks

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!

Taco Salad Casserole ~ Everything you love about taco salad in a satisfying and easy-to-make casserole! Ready to serve in about 30 minutes.

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.

Taco Salad Casserole ~ Everything you love about taco salad in a satisfying and easy-to-make casserole! Ready to serve in about 30 minutes.

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.

Taco Salad Casserole ~ Everything you love about taco salad in a satisfying and easy-to-make casserole! Ready to serve in about 30 minutes.

More Vegan Tex-Mex Recipes You’ll Love!

  • Taco Rice
  • Chickpea Tacos
  • Black Bean Cakes
  • Rice and Bean Burritos
  • Pinto Bean Soup

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Taco Salad Casserole ~ Everything you love about taco salad in a satisfying and easy-to-make casserole! Ready to serve in about 30 minutes.
Taco Salad Casserole ~ Everything you love about taco salad in a satisfying and easy-to-make casserole! Ready to serve in about 30 minutes.

Taco Salad Casserole

Everything you love about taco salad in a satisfying and easy-to-make casserole!
5 from 6 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: casserole, CInco de Mayo, comfort food, dairy free, Game Day, Mexican, quick and easy, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 521kcal
Author: Holly Gray
Prevent your screen from going dark

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.

Nutrition

Calories: 521kcal | Carbohydrates: 74g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1355mg | Potassium: 733mg | Fiber: 15g | Sugar: 5g | Vitamin A: 296IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 5mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Casseroles, Cinco de Mayo, Comfort Food, Game Day, Lunch & Dinner, Vegan, Vegetarian Tagged With: cinco de mayo, comfort food, dairy-free, game day, Mexican, quick and easy, tex-mex, vegan, vegetarian

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Reader Interactions

Comments

  1. Cindy gram

    June 3, 2023 at 7:07 pm

    YUMMMMMMMMMMIE I MADE THIS DISH THIS MORNING, OMG 100%

    Thank you so much, will be eating this taco salad all day with my family. 😃

    Reply
    • thiswifecooks

      June 4, 2023 at 2:18 pm

      Awesome! Thanks so much, Cindy!😊

  2. Jenn Freedman

    June 7, 2023 at 6:11 pm

    5 stars
    Yasssss! Love this iteration of taco dip, thank you for the recipe !

    Reply

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