Vegetarian Baked Taco Casserole Recipes

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

Steps:

• Preheat oven to 450°F.
• Prepare macaroni and cheese according to package directions. (I use skim milk).
• Add the soy crumbles to a medium skillet sprayed with non stick spray.
• Over medium heat sauté for 2-3 minutes until thawed and brown.
• Add water and taco seasoning, lower heat and simmer for 5 minutes.
• Add the low fat sour cream to the prepared macaroni and cheese.
• Spoon half of the noodles into a baking dish.
• Add the seasoned soy crumble mixture and 1 cup of the shredded cheese.
• Top casserole with the remaining noodles.
• Cover with foil and bake for 15 minutes.
• Uncover, and top with salsa and remaining cheese.
• Bake uncovered for another 5 minutes or until cheese is melted.