Vegetarian Taco Casserole

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Recipe submitted by mstone@max.state.ia.us

Vegetarian Taco Casserole

Ingredients (use vegan versions):

2 cups Baked Tostitos, broken into bite sized pieces
1 large onion, chopped
1 large bell pepper, chopped
1 Tablespoon canola oil
2 cloves garlic, minced
1 cup frozen hash browns
1 can chopped green chilies
3 cups cooked long grain or brown rice
1 cup salsa
3 Tablespoons hot chili powder
2 Tablespoons cumin
1 Tablespoon leaf oregano
1 can fat free refried black beans

Directions:

Spray 11x9-inch baking pan with non-stick cooking spray. Place crushed tortilla chips in the bottom. In large non-stick skillet, add onion, bell pepper, oil, garlic and hash browns, cooking until peppers and onions are soft. In a blowl, combine chilies, r ice, salsa, chili powder, cumin, oregano and black beans. Add this mixture to onions and peppers and cook until warm. Transfer mixture to baking dish and bake in 350 degree oven for 20 minutes. OPTIONAL: top with more crushed chips, chopped tomatoes, and soy cheese for a special treat!

Serves: 6

Preparation time: 15 min.

This was very, very good! I loved it! My husband and a friend of mine liked it a lot, too. Thank you for the super recipe.

Archived comment by: jessica

I agree...this is very tasty. I made a half recipe and its enough for 3-4 meals (for one person). I used corn instead of the chiles (since I didn't have any) and added to Healthy Choice Fat Free Mexican Cheese to the dish. Delicious and easy! Thank you!

Archived comment by: michelle

Itried this recipe last night and found it real tasty. Although Ialso found it a little heavy for an entree. This recipe would be a great filling for burritos or enchalidas or served as a filling for tacos or nachos. I am always looking for different ways to use a recipe. Thanks again

Archived comment by: joAnne

Thank you for this great idea. My husband (a flesh-eater) enjoyed how filling this meal was. It was a great idea to use hashbrowns!

Archived comment by: donna

Great!!!! Kids loved it.

Archived comment by: cindy

Great dish! Something familiar yet different. It worked great as a taco filling. I'm taking it to the next covered dish I go to.

Archived comment by: terri

I agree it was a little on the heavy side. I wonder if more water could be added or more of a tomatoey taste. It needed juiciness.

Archived comment by: herbwoman

this dish was great. my whole family enjoyed ti very much

Archived comment by: peter

I tried this over the weekend, and my wife and I loved it! After dishing out 2 healthy portions, we were able to have yummy leftovers for 2 more days.

Archived comment by: alan

Well, I tried this dish out and was dissapointed. I tried adding some tomaotes and sauce to even out the taste and even put some more hash browns on top. I made two full casserole full of this stuff! Bummer. Adding toomatoe soup to this dish really improved it. Thanks anyway, I love cooking!

Archived comment by: morgan

Perfect! I added a 1/2 cup of water instead of the salsa, then made enchiladas (rolled 1/2-cup of the mixture at a time in corn tortillas) then used the recipies salsa (and a bit more as I like it) as a sauce, topped with soy cheese and baked until bubbly. My husband, the ovo-lacto, added sour cream and extra red pepper to top off a great meal!

Archived comment by: jim

Absolutely DELICIOUS!! Definitely a favorite! Since I'm a potato lover, added another cup of hashbrowns....and it was oh-so-yummy!!! Putting more chips on top gave it that crunchy texture! Think I'll go eat some left-overs now..... THANKS!!!!

Archived comment by: sharon

I used refried beans instead of black beans and I found the casserole to be too dry.

Archived comment by: liannea

I used this as a filling in burrito shells and served it to my friends with lettuce, tomatoes, salsa, fat-free sour cream, and fat-free cheddar cheese. They really seemed to like it. I did add an 8 oz. can of tomato sauce and some water since people seemed to think the recipe was a bit dry. Great recipe, spelling error aside!

Archived comment by: kristen

I thought the recipe was delicious. Even my family enjoyed it (all meat eaters!) I passed it on for everyone to try!

Archived comment by: forward2zion

WOW!! YUM!! YUM!! My family and co-workers love this stuff!!!!!!!!!!!!!!

Archived comment by: gettinslim02

This was pretty good. I hate peppers so I left them out, and added sour cream and cheese since were ovo-lacto.

Archived comment by: oi77punkgrrl

This recipe was really good as is or, as another reader suggested, as a filling for burritos (I topped the filling with a bit of feta). Howe'ver, I can't imagine that anyone could really use 3 TABLESPOONS of chili pepper and 2 of cumin. I assumed this was a mistake and used teaspoons for each and it was still quite spicy.

Archived comment by: babyjoy

This was a great dish!!! I made it with little altercations. I didn't exactly make the casserole, but rather used the ingredients for dipping. It makes quite a bit and would be great for a party dish. Highly recommended!

Archived comment by: luvfood

This recipe was tasty, easy to make and hearty. It is real comfort food, perfect for those times when you need something to fill you up.

Archived comment by: amygoch

Delicious, satisfying casserole with a Mexican flair! I adjusted the quantities down a bit to make this in an 8 x 8 square baking dish. I used the Obrien variety of hashbrowns (extra because I love potatoes!)that has onions and peppers included so I didn't add any additionally. I used pico de gallo for the salsa and added some enchilada and taco sauce for extra moisture and flavor. I used regular spicy vegetarian refried beans rather than black refried beans. I didn't use exact amounts of anything--I tend to wing it by taste. I, of course, topped this with extra tortilla chips, taco sauce, and Follow Your Heart Vegan Gourmet Cheese Alternative in the monterey jack flavor. I baked for 25 minutes at 350 F, then broiled the top for a couple minutes to get the cheese all brown and bubbly. Great flavor, easy to make, and plenty of hearty leftovers!!

Archived comment by: willwolf

this could feed an entire army of me! so much food.

Archived comment by: shinjiko

This was very good. I used a can of Rotel style tomatoes and green chiles (undrained) instead of just chiles and I didn't have any problem with dryness. Next time I will definitely increase the hashbrowns and maybe cut the rice all together.

Archived comment by: athena3321

This was pretty good. At first, we were undecided about it, but after pouring on some hot sauce, it was really good. We liked how the chips at the bottom sort of formed a cornmeal type of crust. There wasn't a problem with it being too dry because we added a can of diced tomatoes to the mixture. When we make it again, we will use more salsa, more chiles, and pinto beans instead of black beans.

Archived comment by: speltrong

This sounds really yummy and really easy too! I'll try it soon.

Archived comment by: kyla

I made this last night and it turned out really good. I did make a few changes because my kids and I really don't care for spicy stuff. So instead of the hot chili powder and the other spices I just used a package of taco seasoning. And instead of the chilies I added crumbles. I think next time I make it I'll add more salsa because the bottom chips didn't really get mushy or form a cornmeal crust like a lot of people said happened to them. I guess mine wasn't wet enough. I'll also add corn like someone else suggested on here and probably less chips. This is a great recipe and very versatile thanks for the idea!

Archived comment by: veggieMommy