Today we are making a taco casserole. It is something that can be made ahead of time which makes it easy if dinner time is hectic in your house. This recipe can be easily modified to fit your ingredients, use this as a base or a guide, or follow it directly.
This easy to make and easily modified taco casserole recipe is a hit with the kids. Follow along and use the ingredients that I use or you can use your own. I included the recipes for my refried beans and black beans but you can use them straight out of the can if you want to.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
Casserole
- 1 taco
- 1 pack fried flat corn shells
- 1 recipe black beans or use 1 can black beans
- 1 recipe refried beans or use 1 can refried beans
- 1-2 cans taco sauce
- 2 cups vegan cheddar cheese like Daiya
- 1 can black olives sliced
taco meat
- 1 cup dry vegan ground beef or tvp
- 1 cup boiling water
- 2 tablespoons soy sauce
- 1 package tofu firm or extra firm
- 1 teaspoon toasted sesame seed oil
- 1 tablespoon extra virgin olive oil
- 1 package taco seasoning
- 1/2 ounce dried porchini and or shitaki mushrooms chopped fine
- 2 ounces fresh porchini and or shitaki mushrooms
- 1 teaspoon garlic minced
- 4 ounces tomato paste
- 1 tablespoon aji amarillo paste
black beans
- 1 can vegetarian black beans
- 1/2 teaspoon grains of paradise ground
- 1/2 teaspoon szechuan peppercorns ground
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1/4 cup red onion diced fine
- 1 tablespoon fresh cilantro minced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon garlic minced
- 1/2 teaspoon fresh lime juice
refried beans
- 1 can vegetarian refried beans
- 1 tablespoon aji amarillo paste
- 1 each roma tomato diced fine
- 1 tablespoon fresh cilantro minced
- 1/2 teaspoon fresh lemon juice
guacamole
- 2 pounds avocados seeded and skinned
- 1/8 cup lemon juice
- 1/8 cup lime juice
- 1/4 cup red onion minced
- 1/4 cup fresh cilantro minced
- 2 -3 cloves garlic minced
- 3 roma tomatoes diced fine
- 1 teaspoon sea salt
- 1/8 teaspoon red pepper flakes
Ingredients
Casserole
taco meat
black beans
refried beans
guacamole
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Instructions
Casserole assembly
- Preheat your oven to 350 degrees Fahrenheit. In an 8x8 glass or metal caserole dish add a scoup of the taco sauce and coat the bottom of the pan. This will keep it from sticking to the bottom.
- Next add a layer of tortillas, meat, beans, cheese, sauce and keep on layering until the pan is full.
- Finish with a layer of sauce and cheese and then cover with foil. Place in oven and cook until the internal temperature is 165 degrees Fahrenheit.
- Cool for 20-30 minutes or overnight. Cut in 9 pieces and serve with your choice of toppings like guacamole, tomatoes, lettuce, taco sauce, cheese, cilantro, olives, or what you like.
taco meat
- Put the TVP or vegan beef crumbles, soy sauce, dried mushrooms and sesame seed oil in a bowl. Add the boiling water and let rehydrate. About 10 minutes.
- While the crumbles are rehydrating heat a saute pan and add olive oil. When olive oil is hot add the tofu, and cook until starting to turn brown. Add garlic and fresh mushrooms and cook a couple more minutes, then add the tomato paste and cook until the paste starts to brown. Add the crumble mixture and the taco seasoning packet and continue to cook until nice and crumbly.
black beans
- In a hot saute pan put in olive oil, when oil is hot add the garlic, onion, chili powder, cumin and red pepper flakes, grains of paradise, and schezuan pepper. Saute until you can smell the spices, add black beans. Cook for a couple minutes, finish with the cilantro and lime juice and take off heat.
refried beans
- Put all ingredients in bowl, mix
guacamole
- Put the lemon and lime juice in a bowl with the garlic and diced avocado. mix and mash with a fork until the avocado is the consistency you like
- Add remainder of ingredients and mix.
Recipe Notes