Quick & Easy Taco Casserole

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. 🙂

Quick & Easy Taco Casserole

Ingredients

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.

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Quick & Easy Taco Casserole

A quick & easy recipe using ingredients you probably already have on hand that the whole family will love!

Course Main Course

Cuisine Mexican

Keyword Quick & Easy Taco Casserole

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8 people

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 15 oz 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

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.

2. Mix Bisquick, sour cream, eggs and 2 cups shredded cheese in bowl until well blended.

3. Grease 9"x13" pan; pour in bean mixture. Spread out Bisquick mixture evenly over beans. Bake 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.

Don’t miss these other easy weeknight casserole recipes!

• Tater Tot Casserole
• Creamy Corn Casserole
• Creamed Kale & Spinach Casserole

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