“A quick, filling, zesty vegetarian taco casserole. Yumm! Yumm!” - by BLUERAYNE
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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).
- 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.
- Bake in preheated oven for 20 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 393 cal
- 20%
- Fat
- 15 g
- 23%
- Carbs
- 52.9 g
- 17%
Based on a 2,000 calorie diet
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Reviews (24)
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..." See more like me, I topped it with pickled jalpeno slices."
KOOLBRICK
"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...." See more"
Mandy
"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..." See more 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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