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A rectangular casserole dish filled with a baked Vegetarian Taco Casserole featuring black beans, corn, red peppers, tortilla chips, and melted cheese for an easy dump and bake meal.
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Vegetarian Taco Casserole (Dump & Bake)

This vegetarian taco casserole is a dump and bake dinner loaded with big taco flavor, creamy and crunchy finish and melty cheese. Saucy, crowd friendly and totally fuss free!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Dishes
Cuisine: American, Mexican
Diet: Halal, Hindu, Kosher, Vegetarian
Keyword: taco casserole, vegetarian taco casserole
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 1 lb plant-based ground beef we used Impossible brand, 453 g
  • 1 1-oz package taco seasoning 28 g
  • 1 15-oz can black beans drained, 425 g can
  • 1 15-oz can corn drained, 425 g can
  • 1 16-oz jar salsa 453 g
  • 1 bell pepper seeded and diced
  • ½ cup diced red onion
  • 2 cups Doritos* divided, roughly crushed up
  • 2 cups shredded Mexican blend cheese divided
  • To serve: chopped romaine, tomatoes, avocado, and sour cream

Instructions

  • Preheat oven to 350°F (176°C).
  • Cook "Beef": In a large saute pan on the stove with a splash of oil, crumble and cook 1 lb plant-based ground beef until browned, about 10 minutes.
    Cooked vegan ground beef in a frying pan with a wooden spatula, placed on a green surface.
  • Dump: To a 9x13 inch casserole dish, dump the cooked "beef", 1 1-oz package taco seasoning, 1 15-oz can black beans (drained), 1 15-oz can corn (drained), 1 16-oz jar salsa, 1 bell pepper (seeded and diced), ½ cup diced red onion, 1 cups Doritos* (roughly crushed up), and 1 cups shredded Mexican blend cheese.
    Stir to combine, then top evenly with remaining 1 cups Doritos* and 1 cups shredded Mexican blend cheese.
    A casserole dish filled with ground beef, chopped red bell pepper, shredded cheese, corn, black beans, red onion, salsa, and tortilla chips, arranged in separate sections.
  • Bake: Cover tightly with aluminum foil. Bake for about 35 to 40 minutes, or until cheese is melted and the casserole is hot and bubbling around the edges.
    Baked vegetarian taco casserole in a white dish with melted cheese, tortilla chips, ground meat, black beans, corn, and diced tomatoes.
  • Serve warm with fresh taco toppings, like chopped romaine, tomatoes, avocado, and sour cream.
    A bowl of taco casserole topped with sour cream, served with lettuce and diced tomatoes on a green table with an orange napkin and extra sour cream on the side.

Video

Notes

*For a higher protein alternative, use Quest nacho cheese chips.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or air fryer to restore texture; microwaving softens the chips.
Best assembled and baked fresh, as the chips soften if stored unbaked.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 43g | Protein: 30g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 1580mg | Potassium: 680mg | Fiber: 8g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 28mg | Calcium: 300mg | Iron: 5mg
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