Zesty Taco Casserole Recipe - Allrecipes.com
Zesty Taco Casserole Recipe
  • READY IN 1 hr

Zesty Taco Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Dec 22, 2003

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.

Most Helpful Critical Review
Oct 19, 2007

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.


33 Ratings

Feb 18, 2011

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.

Feb 18, 2006

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 scared because it really doesn't look appetizing, but I was pleasantly surprised. I ate it as a casserole, but I can see it would be good used as a filling for tortillas or with tortilla chips as a dip for a party. Very versatile.

Nov 01, 2010

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/salsa/chillies/veg chilli. Also used 3 green peppers, 1 red pepper and increased corn to make it more veggie-laden. Added an egg to bind it. And to make it healthier I crushed up Corn Thins instead of corn chips (if you've never had them search for them! they're popular here in New Zealand/Australia and are like rice cakes but thinner, tastier, more fiber, baked and made from corn, yum! you can find where they're sold in the USA/elsewhere http://www.cornthins.com/) served as a casserole w/ chopped tomatoes on side. will make this recipe again, very tasty!

Jan 17, 2007

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

Mar 12, 2012

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

Mar 03, 2012

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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