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Zesty Taco Casserole

To prepare
20 min
To cook
40 min

A quick, filling, zesty vegetarian taco casserole. Yumm! Yumm!”


  • 1 tablespoon dried oregano
  • 2 cloves garlic, chopped
  • 1 large green bell pepper, chopped
  • (7 ounce) can chopped green chili
  • 2 tablespoons ground cumin
  • (8.75 ounce) can whole kernel corn, drained
  • 3 tablespoons chili powder
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 1 cup uncooked white rice
  • 1 cup salsa
  • 1 tablespoon vegetable oil
  • (15.25 ounce) can vegetarian chili
  • 1/2 cup cheese
  • 2 cups coarsely crushed corn chips


1.Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

2. Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender.

3. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers.

4. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.

5. Bake in preheated oven for 20 minutes.

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