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. 
1. Melt butter in large saucepan over medium high heat; brown vegetarian crumbles 5-7 minutes. Add water and taco seasoning, then add tomatoes, black beans, & corn. Stir until well blended then remove from heat.
2. Mix Bisquick, sour cream, eggs, & 2 cups shredded cheese in bowl until well blended.
3. Grease 9×13″ pan; pour in bean mixture. Spread out Bisquick mixture evenly over beans. Bake in 375 degree oven for approximately 30 minutes, until top is golden.
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.
Recipe: {Vegetarian} Taco Casserole
Summary: A quick & easy recipe using ingredients you probably already have on hand that the whole family will love!
Ingredients
- 1 package vegetarian crumbles (or 1 pound ground beef, if preferred)
- 3 tablespoons butter or olive oil
- 1 cup water
- 2 packages taco seasoning
- 1 can black beans, rinsed & drained
- 1 15oz can diced tomatoes
- 1 can corn, drained
- 1 cup Bisquick
- 1/2 cup sour cream
- 3 eggs
- 2 cups shredded cheddar cheese + 1 additional cup
- 1/2 cup tortilla chips or taco shells, crumbled into small pieces (stale is okay)
- sour cream & salsa to garnish (optional: lettuce, tomatoes, olives, etc.)
Instructions
- Melt butter in large saucepan over medium high heat; brown vegetarian crumbles 5-7 minutes. Add water and taco seasoning, then add tomatoes, black beans, & corn. Stir until well blended then remove from heat.
- Mix Bisquick, sour cream, eggs, & 2 cups shredded cheese in bowl until well blended.
- Grease 9×13″ pan; pour in bean mixture. Spread out Bisquick mixture evenly over beans. Bake in 375 degree oven 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.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8
Starting today, I am experimenting with including this printer-friendly version of the recipe & I’d love to get your feedback! Do y’all prefer the step-by-step tutorials when making a recipe, or do you like having a nice, concise, printer-friendly version? Or do you like both? Let me know because if it is something that you think you will use, I will make an effort to go back and make my older recipes printer-friendly as well.
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Debbie September 12, 2012 at 10:47 am
I like both, I like to see the step by step but appreciate having a printable too
Lyssa September 12, 2012 at 10:54 am
I’m with Debbie, I like the step by step and the printable version. Thanks for all you do Ruth! I appreciate your hard work!
Ruth September 12, 2012 at 1:53 pm
Thanks Lyssa!
Ruth September 12, 2012 at 1:52 pm
Thanks for the feedback Debbie!
Jessica Washburn@sweatismysanity September 12, 2012 at 1:18 pm
Sounds really good, much like the stock pile recipe I posted today…Taco Soup. xo, Jess
Ruth September 12, 2012 at 1:54 pm
Oh my gosh Jess, that Taco Soup looked awesome! xoxo
Debbie September 12, 2012 at 1:25 pm
Sounds yummy. I might even try the vegetarian version as I’m typically a meat lover. Where do you find veg. crumbles? Also, (and you probably already know this), stale chips can be freshened up with a small amount of time in the microwave and then allow to cool. Thanks for your great work.
Ruth September 12, 2012 at 1:56 pm
Hey Debbie, you can find vegetarian crumbles in the freezer section by the veggie burgers. I have used 3 different brands–Boca, MorningStar, & Quorn. I can’t really tell the difference between the 3 so I usually just buy whichever ones are on sale.
Thanks for the tip about the chips–I’ve never tried it in the microwave; we always use the oven!
Amanda September 12, 2012 at 1:49 pm
Thank you thank you thank you thank you THANK YOU for making it printable! I would LOVE to see all your recipes be printable like that! You should make your own cookbook!
Ruth September 12, 2012 at 1:57 pm
LOL Amanda, I will see what I can do…..making them all printable might take me some time!
Jenny Camp September 12, 2012 at 2:28 pm
I love having both. Your pictures are always great and explanations are helpful to read right now, but the printable is a necessity to add to the weekly rotation. I will definitely try this, however it will be with ground beef, unless I want my husband to run out of the house screaming!
Ruth September 13, 2012 at 2:24 pm
LOL Jenny, he might not even be able to tell the difference!
Couponing Carla September 12, 2012 at 5:44 pm
This sounds yummy! I am making for dinner tonight. I have all ingredients at home, so that’s a big plus. I like the new easily printable too!
Ruth September 13, 2012 at 2:24 pm
Thanks Carla, I’d love to hear how it turned out for you!
Margaret September 13, 2012 at 1:33 pm
I like both pictures and printables. Happy to see recipes again
I’m a fellow vegitarian, so new recipe ideas are always a plus! This recipe came just in time. Last night I asked my daughter what I should make for dinner tonight and she suggested taco casserole. I don’t have bisquick, but I think I’ll make some type of cornbread mixture to go on top. That should curb my craving for cornbread, all in one big swoop.
Ruth September 13, 2012 at 2:25 pm
Thanks for the feedback Margaret! Let me know how it goes with the cornbread mix!
carrie September 13, 2012 at 1:59 pm
Both please. The photos allow me to make sure I am doing it “right” the first time, and the printables allow me to make it again and again!
Thanks!!
Ruth September 13, 2012 at 2:26 pm
Thanks for the feedback Carrie, it sounds like you are in the majority!
Jill @ KitchenFunWithMy3Sons September 13, 2012 at 10:19 pm
I will have to try this! Would love for you to share this at our Kitchen Fun and Crafty Friday link party…just posted it! http://kitchenfunwithmy3sons.blogspot.com/2012/09/kitchen-fun-and-crafty-friday-link_13.html
melissa September 15, 2012 at 4:42 pm
love the phote version and am very greatful for the printer version..its my only hope to make it . thanks alot.
Taylor September 17, 2012 at 8:13 pm
If I had to choose one, I’m a big fan of printable recipes. Even if I don’t print it, it’s easier to follow when I’m following it from iPad or Macbook. Thanks for all you do! =)
Lydia (Thrifty, Frugal Mom) September 18, 2012 at 8:09 am
This looks really good! Can’t wait to try it. (Stopping by from Tasty Tuesday.)