Taco Bake

With layers of seasoned taco meat, plant-based cheese, and tortillas, this easy taco bake recipe is sure to please the whole family!

Course Dinner

Cuisine Mexican

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 235

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

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.

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.