This quick & easy taco casserole whips up in just 15 minutes and is delicious. Your entire family will love this dinner recipe on those busy weeknights!
We are a full two weeks into our one-month spending freeze and so far, so good. I thought for sure we would run out of food in a week but at this point both our freezer and pantry are still brimming, which makes me think a.) we may have had too much stuff and b.) we could probably extend our spending freeze for another month without even coming close to running out of food.
In all honesty, the hardest part about figuring out what to cook is the mental block of thinking there is nothing to make, when in fact there are all sorts of ingredients to choose from. The other night Husband suggested we have tacos, which sounded great until I realized we only had 3 stale taco shells. So I decided to improvise and came up with this vegetarian Taco Casserole instead.
It was a HIT! The girls chowed it and husband thought it was one of our best vegetarian meals ever, which is saying something since he is far more of a meat-and-potatoes than tofu kinda guy. It was also super easy & pretty much foolproof—a great one to have the kids help with.
Even if you’re not vegetarian, cutting out meat a couple times a week is a great way to save on groceries. That said, you could easily substitute ground beef if you really want meat. 🙂
Step 1: Preheat oven to 375ºF. Melt butter (or heat olive oil) in large saucepan over medium-high heat; brown vegetarian crumbles 5-7 minutes. Add water and taco seasoning, then add tomatoes, black beans and corn. Stir until well blended then remove from heat.
Step 2: Mix Bisquick, sour cream, eggs and 2 cups shredded cheese in bowl until well blended.
Step 3: Grease 9″x13″ pan; pour in bean mixture. Spread out Bisquick mixture evenly over beans. Bake in for approximately 30 minutes, until top is golden.
Step 4: Remove from oven. Sprinkle crumbled tortilla chips and remaining shredded cheese; bake 5 more minutes until cheese is melted. Top with sour cream and salsa, if desired.
Preheat oven to 375ºF. Melt butter (or heat olive oil) in large saucepan over medium-high heat; brown vegetarian crumbles 5-7 minutes. Add water and taco seasoning, then add tomatoes, black beans and corn. Stir until well blended then remove from heat.
Mix Bisquick, sour cream, eggs and 2 cups shredded cheese in bowl until well blended.
Grease 9"x13" pan; pour in bean mixture. Spread out Bisquick mixture evenly over beans. Bake for approximately 30 minutes, until top is golden.
Remove from oven. Sprinkle crumbled tortilla chips and remaining shredded cheese; bake 5 more minutes until cheese is melted. Top with sour cream and salsa, if desired.
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This has been in our regular meal rotation for over a year now! Everyone in my family actually eats it (which almost never happens) and it's easy. I make variations here and there, like adding peppers or rice. Always a win in my house, thanks!
Printer friendly recipes r a must- thank u...
I was wondering if you've ever made this and frozen it for a later time. If so, how does the bisquick hold up? Should I just make that fresh and add it right before I bake it? This would be a perfect meal to take to someone in need of a meal.
Made this tonight and it is FANTASTIC! With a picky vegetarian toddler and a food snob for a husband it's hard to please everyone in my house, but this did the trick! I added some frozen peppers and onions but otherwise followed the recipe. Two thumbs up
Thanks for the marvelous recipes.. Finally, MEals I will get my family to eat with me.
Since its just me and my fiance I want to make this and bake half and save half. Any special freezer instructions?
I've had something similar, except with pasta throughout, not biscuit on top.
I made this last night and my family loved it! Thanks for the yummy easy recipe :)
Thanks for the wonderful recipes.. Finally, meals I can get my family to eat with me.
i prefer the printer friendly version.....