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Corn, Tomatoes, Beans, Cilantro and Cumin are the main things for a Taco Casserole. These are the staples for great southwestern cooking. But sometimes you just want it to be easy and quick to prepare. Incorporating all these delicious southwestern flavors in a bake-n-take Taco Casserole is as easy as it gets.

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This recipe makes enough for TWO 8″x8″ casseroles — one to eat and one to freeze. That’s what I call convenience food.

But first, you’ll need to assemble the ingredients for this fabulous Taco Casserole.

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Vegan Taco Casserole

This makes TWO 8x8 Casserole dishes!

Prep Time15

Cook Time35

Total Time50

Course: Casserole

Cuisine: Mexican

Servings:

Calories: 232kcal

Author: My Dairy Free Gluten Free Life

Ingredients

1 package of corn tortillas
14.5 oz cans of tomato sauce OR diced tomatoes depends on how chunky you like it.
1 can corn
1 can of black beans
1 package vegan "meat" crumbles
1 tbsp cumin
1/2 tsp garlic salt
1/2 tsp pepper
1 tsp chili powder
Soy cheese for topping
Avocado for serving

Instructions

First, wrap the corn tortillas in foil and bake them in a 275 oven for 10-15 minutes, until slightly crisp. If you are brave, and you have a gas stove, you can lay them over the burner turned to medium-low for a few minutes. But be careful! The tortillas should be just crisp when they're done.
Next, mix 1 1/2 can of tomato sauce with the cumin, garlic sauce, pepper, and chili powder. This is your sauce mixture.
Combine the vegan meat crumbles, the rest of the sauce, and the corn in a large bowl.
Now comes the fun part - layering! Spoon some of the sauce into the bottom of an 8x8" glass pan. Then layer on some of the toasted tortillas. You can double layer or rip them up to make them fit.
The next layer should be the "meat" mixture. Then sauce, then tortillas, then the meat again.
Top with some shredded soy cheese and bake, uncovered, at 350 for 15-20 minutes, until the cheese is bubbly.
Serve with fresh avocado and enjoy!

Notes

Nutritional values are based on one serving

Nutrition

Recipe Bio: I’m Sarah White, Owner of Mindfully Frugal Mom, and I believe passionately that eating natural foods does not have to break the bank. I devote my time to creating a healthy lifestyle for my family while saving money. In my limited spare time I can be found having dance parties to musical theater with my 2 preschoolers.

Follow my adventures as Mindfully Frugal Mom on Facebook or Twitter, or check out my healthy recipes on Pinterest.