Vegan Taco Casserole

This Vegan Taco Casserole is so easy and delicious! It has all the flavors of a plant-based beef taco, but in a gourmet, layered dish. Quickly whip it up on busy weeknights or for parties and potlucks for everyone to love!

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Taco Tuesday has a new, delicious spin on it with this satisfying meal. This taco bake is sort of like a Tex-Mex taco lasagna and ground beef tacos all in one comforting dish. It’s freezer-friendly, and the ingredient swap-out possibilities are incredibly versatile.

The crunchy tortilla chips pair so nicely with the cheesy filling. Then all the best taco toppings, such as fresh lettuce, tomatoes, olives, raw onions, and jalapeños, round it out beautifully.

This dish would be excellent for meal trains, game-day buffets, get-togethers, or a hearty family meal. It is so easy to throw together, and clean-up is a breeze.

You can change it up with other chips, such as (accidentally) vegan Spicy Sweet Doritos or classic potato chips, and load it up with any of your favorite taco toppings! Other options include using vegan ground sausage or refried beans.

This mouthwatering vegan taco casserole would go so well with Avocado Crema, Queso Fundido, Roasted Ranchero Sauce, Pineapple Mango Habanero Salsa, or Rotel Queso Dip.

And if you love scrumptious Tex-Mex and Mexican food, try my Chimichangas, Chiles Rellenos, Three-Bean Chili, Walking Tacos, Jackfruit Birria, Taco Bell Style Mexican Pizza, Southwestern Black Bean Burgers, Enchilada Soup, Pozole Rojo, Tamales, White Chicken Chili, and Tofu Burrito Bowl!

For more quick and easy vegan meals, be sure to check out my Marry Me Chicken, Dirty Rice, Stroganoff, Sushi Bake, Skillet Lasagna, and Baked Spaghetti.

Reasons To Love This Recipe!

• It fills you up
• So easy to make
• Naturally gluten-free
• Ready in just 30 minutes
• High in plant-based protein
• Full of comforting savory flavors
• You only need a few simple ingredients
• Use it to feed a crowd or save for meal prep

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Ingredients and Substitutions

• Oil – Avocado oil or olive oil are great options here.
• Vegan Beef – Use vegan ground “beef” like the ones made by Impossible or Beyond. You can also use ground crumbles or vegan sausage here.
• Onion – I like yellow onions best here, but white onions or sweet onions can work as well.
• Garlic – Fresh garlic is so good in this taco bake, but you can use powdered if needed.
• Taco Seasoning – This combination of spices, including cumin and chili powder, gives the dish such a delicious southwest flair.
• Salsa – Use your favorite jar of salsa. Another option is to use a can of fire-roasted tomatoes and green chilies.
• Corn – Frozen corn adds a nice pop of flavor and texture. Canned corn can work as well.
• Beans – Use canned or homemade beans. Any kind will be just as tasty, including pinto, black, refried, white beans, or even red beans. My Guatemalan Black Beans or White Beans would work perfectly in this dish.
• Tortilla Chips – Any vegan-friendly type of chips will work. I like tortilla chips to mimic classic crunchy tacos, but others work.
• Vegan Cheese – Use vegan cheddar shreds or a Mexican blend. I like Daiya and Violife brands here because they melt well and taste good.
• Toppings – Add any and all of your favorite taco toppings. I like lettuce, tomatoes, olives, jalapeños, raw onions, vegan sour cream, cilantro, and a squeeze of fresh lime.

How To Make A Vegan Taco Casserole

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Sauté the onions until they start to soften. Then, add the vegan ground “beef” to the pan and brown it.

Stir in the garlic and taco seasoning. Once they become fragrant, deglaze the pan with water. Be sure to scrape up all of the delicious bits stuck to the bottom.

Mix in the salsa, beans, corn, and some of the vegan cheese. Let this simmer until everything is heated through.

Line the bottom of a medium-sized casserole dish with broken-up tortilla chips.

Then, create a layered bake by placing the taco mixture from the pan on top of the chips.

Top it with the rest of the vegan cheese and bake it covered.

Meanwhile, prepare the fresh toppings.

Take it out of the oven when the cheese is nice and melted. Let it cool down for a few minutes before adding the toppings. Slice and enjoy!

Baking Tip

Covering the dish helps create a steamy environment for the cheese to melt. If yours isn’t melting too well, you can spritz some water on top, cover it again, and bake it for a few more minutes.

Variation Ideas

• Bulk it up by mixing in some cooked rice.
• Make it spicy with chiles, cayenne pepper, or red pepper flakes.
• Swap the vegan beef out for tofu, vegan chicken, more beans, mushrooms, or lentils.
• Eat it as a dip by keeping the chips whole and saving them for after it comes out of the oven.

Storage and Reheating

Cover and store it in the fridge for 4 days or in the freezer for 3 months. Reheat it in the microwave at 30-second intervals or bake it at 325°F (160°C) until heated through. Wait to add the toppings until just before enjoying it.

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