Taco Salad Casserole
Everything you love about taco salad in a satisfying and easy-to-make casserole!
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Servings: 6
Calories: 521kcal
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 8x8-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
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