Veggie Taco Casserole

We jokingly call this casserole not-not nachos, because all the flavors of our beloved chips with topping, but it won’t get soggy making it perfect for meal prep or parties. That’s right you can serve this casserole in bowls or as a warm and cheesy dip for parties. 

Imagine All the flavors of your favorite crispy beef tacos fill this all veggie version. Packed with lentils, quinoa, peppers and onions and gently braised in a sauce of Muir Glen canned tomatoes, tomato paste, and taco seasoning and topped with cheese, you can serve this casserole as a dinner dip or a perfect game-day party appetizer. 

We love swinging by Boise Co-op to grab ingredients for this veggie casserole, not only because we can grab our favorite local tortilla chips for dipping but because we can find all of our favorite Muir Glen products from tomato paste to salsa and their world famous canned tomatoes — all of which are on sale  this week get 14.5oz at 10/$10 from now until 2/4!

Find out where your local co-op is here - https://www.strongertogether.coop/all-coops. They're having a great sale soon. Get 14.5oz at 10/$10 from now until 2/4!

Serves 6 to 8 

Ingredients

2 tablespoons olive oil, plus more for the baking dish

1 medium yellow onion, diced

1 medium yellow pepper, cored, seeded, and diced

1 medium green pepper, cored, seeded, and diced

2 cloves garlic, minced

1  package cooked lentils 

2 cups cooked quinoa 

½ cup water

2 tablespoons Muir Glen Tomato Paste

1 (1 ounce) envelop taco seasoning 

14.5 ounce can Muir Glen Diced Fire Roasted Tomatoes in with Chipotle Peppers  

1 1/2 cups shredded mild cheddar or Monterey Jack cheese, divided

Sour cream, for serving

Sliced green onion or 

Tortilla chips, for serving 

Arrange a rack in the middle of the oven and heat the oven to 375 ℉. Coat a 9x13-inch baking dish with oil and set aside.

Heat the olive oil in a large, high-sided skillet over medium-high heat until shimmering.  Add the onion, peppers, and garlic and cook, stirring regularly, until softened, about 8 minutes. Add the lentils and quinoa and cook until fragrant, about 4 minutes. Add the water, Muir Glen tomato paste and taco seasoning and stir to combine. Cook, stirring regularly until the tomato paste is incorporated and the mixture is simmering, about 2 minutes..

Remove the skillet from the heat and stir in the Muir Glen Diced Fire Roasted Tomatoes in with Chipotle Peppers and 3/4 cup of the cheese. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle with the remaining 3/4 cup cheese.

Bake until the cheese is melted and casserole is heated through, about 15 minutes. Let sit for 5 minutes before serving. Top the casserole with green onions or cilantro, you can scoop the casserole into individual bowls and top with sour cream or set out the casserole as a dip for tortilla chips. 

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.