Zesty Taco Casserole

Zesty Taco Casserole

26
BLUERAYNE 0

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

Ingredients

1 h servings 393 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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. 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. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
  3. Bake in preheated oven for 20 minutes.

Reviews

26
  1. 33 Ratings

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Most helpful

Very tasty. since I don't like cottage cheese, I substituted the cottage cheese with shredded cheddar cheese. I also added half a packet of taco seasoning to the rice. For the lovers of hot and...

Most helpful critical

This is better as a dip because the corn chips get soggy. Next time I'll add more cheese, take out the corn chips, and add tortilla chips for dipping.

Very tasty. since I don't like cottage cheese, I substituted the cottage cheese with shredded cheddar cheese. I also added half a packet of taco seasoning to the rice. For the lovers of hot and...

This is better as a dip because the corn chips get soggy. Next time I'll add more cheese, take out the corn chips, and add tortilla chips for dipping.

I didn't have all the ingredients so I had to do some substitutions, but it still turned out well. I didn't have any vegetarian chili so I used a can of black beans. I also left out the corn chi...

This was pretty good. I made it as written except I thought 7 oz. of green chilies were too many for my taste, so I used one 3.5 oz can instead. I also used a bigger can of corn. I was a bit sca...

yummy basic recipe to use leftover rice and cans in your cupboard...I only had chilli oil and 2 cans of flavoured (hot) chilli beans and 1 can of tomato puree, so used these instead of garlic/sa...

This was easy, but had too much cumin and chili powder. I will make it again, but with less spice and more cheese.

I question the ingredients of 3 TBSP of chili powder and cumin. The spices were overwhelming.

Heads up this calls for way too much chili powder. I would say use only about 1/2 of what it says.

LOVE this dish. Last time I made it I added less chili powder but this time I forgot to heed the warnings of others and it was not good. Three T was way too much and I like spicy but that amount...