Vegetarian Taco Casserole
Total Time: 01h 20m
Hands-on Time: 00h 20m
Makes: 8 servings
This winning vegetarian taco casserole recipe is packed with vegetables and bulgur, then given some southwest flair with organic taco seasoning mix and crushed red pepper.
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Ingredients
- 1 3/4 cups bulgur
- 3 1/2 cups water
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 package Simply Organic® Southwest Taco Seasoning Mix
- 1/4 teaspoon Simply Organic® Crushed Red Pepper
- 1 pint cherry tomatoes, halved
- 1 cup mushroom broth, divided
- 8 ounces shredded Monterey jack cheese, divided
- 18 tostada shells, divided
- Sliced green onion, for garnish
- Sliced radishes, for garnish
- Fresh chopped cilantro, for garnish
Directions
- Preheat oven to 375 degrees.
- In a medium-sized pot over high heat, combine bulgur and water. Bring to a boil, then reduce to a simmer. Cook for 12 minutes, then drain and set aside.
- In a skillet over medium-high heat, heat olive oil. Add onion and sauté, stirring frequently, for 3 minutes, until translucent.
- In a large bowl, combine bulgur, onion, taco seasoning mix, crushed red pepper, tomatoes, 1/2 cup mushroom broth and 4 ounces shredded cheese.
- In the bottom of a 9x13-inch baking dish, arrange 6 tostada shells. Top with 1/3 bulgur mixture. Top with 2 more layers of tostada shells and bulgur mixture. Pour remaining 1/2 cup mushroom broth evenly over the top of the assembled casserole.
- Top with remaining 4 ounces shredded cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes, until cheese is bubbly.
- Remove from oven and garnish with green onion, radishes and cilantro.
