Zesty Taco Casserole

Zesty Taco Casserole

26 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  BLUERAYNE

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (26)

Rate This Recipe


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 spicy like me, I topped it with pickled jalpeno slices.



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 chips all together and just served some tortilla chips on the side. A good staple of a recipe that can be played with and still have good results. It's a keeper in our house.

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Amount Per Serving (8 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 52.9 g
  • 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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Tater Tot Taco Casserole


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Zesty Chicken Orzo Casserole