Taco Bake
This easy vegan taco bake recipe has everything you love about tacos in the form of a casserole! With layers of seasoned taco meat, plant-based cheese, and tortillas, this one’s sure to please the whole family.
Taco Night is always the best night of the week, but sometimes I want to switch things up a little bit and make my tacos in a different form, whether it’s taco salad, taco pasta, or this easy taco bake.
Basically, this taco bake is like a layered taco casserole, or maybe even a taco pie since you cut it into slices. It’s a whole new way to get your Taco Tuesday fix!
Why You’ll Love This Taco Bake Recipe
- Easy to make. With only a handful of ingredients and quick prep time, this is a recipe that’s perfect for weeknight dinners.
- Customizable. You can add your favourite taco toppings, switch up the type of plant-based meat and cheese, and make it spicy or mild depending on your taste preferences.
- Kid-friendly. Kids love tacos, and they’ll love this taco bake just as much! If dinner time feels like a constant battle in your house, this recipe will have your kids agreeing to a truce.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Taco seasoning – You can use homemade taco seasoning or a packet.
- Water
- Salsa – You’ll need a tomato-based salsa (like my restaurant-style blender salsa) for this recipe.
- Vegan sour cream – I love using my homemade vegan sour cream.
- Walnut meat – Impossible Meat or Beyond Meat will also work as long as you cook it first.
- Burrito-size flour tortillas
- Vegan shredded cheddar cheese – Pepper jack would also work if you want a bit of a kick.
How to Make a Taco Bake
- Make the filling. Whisk together the taco seasoning, water, salsa, and vegan sour cream. Pour the sauce over the taco meat and let it stand for 15 minutes.
- Assemble. Add a tortilla to the bottom of a round pan. Spread 1/3 of the taco meat mixture over the top, followed by 1/3 of the vegan cheese. Repeat with the remaining ingredients.
- Cook. Bake in a 375ºF oven for 20-25 minutes, or until the cheese melts.
Tips for Success
- Precook plant-based meat. If you use store-bought vegan ground meat, you’ll need to cook it before adding it to the sauce to get the right texture.
- Layer carefully. Ensure each layer of meat and cheese is spread out to cover the tortilla beneath it so you have the same amount of filling in every bite.
- Allow it to cool. Give your taco bake a few minutes to set after removing it from the oven. This resting period makes it easier to cut into neat slices without the layers sliding apart.
Topping Ideas
- Chopped fresh tomatoes. For a burst of freshness and acidity.
- Sliced avocados or guacamole. Adds a creamy element
- Fresh cilantro. Brings brightness and fresh flavour.
- Pickled onions – For tangy flavour and crisp texture.
- Jalapeños. Either fresh or pickled for that extra kick.
- A squeeze of lime juice. A hit of acid brightens things up.
How to Store Leftovers
Transfer the taco bake to an airtight container or wrap it in the pan. It can be refrigerated for up to 3-4 days and reheated in the microwave or a 350ºF oven.
Can I Freeze This Recipe?
For longer storage, you can freeze this vegan taco bake. Wrap it tightly in the pan with plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Vegan Tex-Mex Favourites
- Jackfruit Tacos
- Vegan Burritos
- 15 Minute Black Bean and Corn Quesadillas
- Sweet Potato and Black Bean Tacos
- Restaurant-Style Blender Salsa
Enjoy friends! If you make this taco bake recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Taco Bake
Ingredients
- 1 (1-ounce) pack of taco seasoning, 28 grams
- ⅔ cup water, 158 ml
- ⅓ cup salsa, 87 grams
- ⅓ cup vegan sour cream, 75 grams
- 1 recipe walnut meat, Impossible Meat or Beyond Meat will also work. Just make sure to cook it first.
- 3 burrito-size flour tortillas
- 2 cups vegan shredded cheddar cheese, 224 grams
Instructions
- Preheat the oven to 375°F and grease a 10-inch cake pan.
- In a medium-sized mixing bowl, whisk together the taco seasoning, water, salsa, and vegan sour cream. Pour the sauce over the walnut meat and let it stand for 15 minutes.
- Press one tortilla gently into the bottom of the pan. Spread 1/3 of the walnut meat mixture over the tortilla and scatter 1/3 of the vegan cheddar over it. Lay the second tortilla on top and repeat until you are out of ingredients. You should end with a layer of cheese.
- Bake for 20-25 minutes or until the cheese is nice and melted.
Notes
- To store: Transfer the taco bake to an airtight container or wrap it in the pan. It can be refrigerated for up to 3-4 days and reheated in the microwave or a 350ºF oven.
- To freeze: For longer storage, you can freeze this vegan taco bake. Wrap it tightly in the pan with plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Note on nutrition: The calorie information will vary depending on the vegan meat, cheese, and sour cream you use.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So creative & delicious!
I am not at all a fan of sour cream. Hate the flavor. Weird, I know! Could I sub vegan yogurt on this recipe? Any thoughts on that?
Hi Teresa,
Yes you can – I would add a squeeze of lime or so for some tang!
I used Beyond Beef and I only had enough meat for two layers, the tortillas were 11 inches. It still came out super good! Thanks for the recipe!
You’re so welcome Missy, sounds so great!!