Quick and Easy Vegan Taco Cornbread Casserole

Our lives are chaos. I’m not speaking philosically here, although I’m sure there could be some truth there as well. Metaphysics aside, we are seriously living in chaos. We are in the midst of packing for our big move. It’s one of those things that sounds so easy. Doesn’t it? Let’s just pick up our belongings and take them to another address. See? Simple! But in reality, it is quite overwhelming. And in the middle of being overwhelmed, I find myself drawn to quick and easy recipes that produce lots of leftovers…so we can just heat it and eat it! Hmm. Should I trademark that? And it’s from this un-zen-like-mental state I’m in that I created this Quick and Easy Vegan Taco Cornbread Casserole. Sure the title is long, but your time in the kitchen won’t be!

Quick and Easy, Vegan Taco Cornbread Casserole

Can I tell you something? A little secret between you and me?

I’ve been eating this stuff for breakfast too. Crazy? Brilliant? The line gets blurry sometimes.

But it has all the makings of a great start to the day – a good mixture of protein and carbs, and lots of yumminess to hold me through until lunch.

Vegan Taco Cornbread Casserole is so quick and easy to make!

But I don’t have the beer at breakfast. I’m not that crazy. I’ll save that for later. You know, like lunch!

If a person were to think through the details, minute by minute, of what it takes to move…I think we’d all stay put for a very long time.

When I’m surrounded by boxes and a list of things to do longer than my daughter’s prom dress, I find it helps to avoid all thoughts of the present.

The future—living in our new house—is much, much better than these mounds of things to go in boxes around me. Don’t look!

Busy days means quick and easy meals, including this Vegan Taco Layered Casserole

I’m so excited about this recipe that I’m even sharing some tips on how to make it gluten-free. I don’t want anyone missing out on this taco casserole goodness!Frito Bandito Taco Lasagna by Namely Marly1

I could sit in a starry-eyed gaze thinking about the future, but that doesn’t get much done today. An alternative is to find ways to bring some pleasure in the present moment. You know, by having things you really enjoy…like good food. For a moment, you can forget about the busy, crazy days you’re in and take in the flavors. I should call this my mealtime meditation. Totally trademarking that!

So here’s to moving, dreaming about the future, and enjoying the moment all rolled up in one casserole.

5 from 1 vote
Quick and Easy Vegan Taco Cornbread Casserole
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
Busy days and busy nights translates into less time in the kitchen. That's when we need quick and easy recipes that yield lots of leftovers.
Course: Main Course
Cuisine: American
Servings: 8
Calories: 331 kcal
Author: Namely Marly
  • 1 package Veggie Crumbles
  • 1 envelope Mrs. Dash salt-free taco seasoning
  • 2 (15 oz) cans diced tomatoes
  • 1 cup cooked rice
  • 1 (4 oz) can chopped green chilies
  • 2 packages (approximately 8 oz each) vegan cornbread/muffin mix
  • 1 cup soy milk
  • 1 tablespoon ground flax seed
  • 1 tablespoon corn starch
  • 1 teaspoon apple cider vinegar
  • 1 (15 oz) can whole kernel corn
  • 1 cup vegan sour cream
  • 2 cup corn chips
  • 2 cups vegan cheddar cheese shredded
  1. Heat your oven to 400F. Spray a 9X13 pan with a light coating of vegetable spray.

  2. In a large bowl combine the veggie crumbles and taco seasoning. Stir to ensure the seasoning is well distributed. Add the tomatoes (and the juice), rice (I used a package of pre-cooked brown rice), and green chilies. Stir to combine. Set aside.
  3. Prepare the cornbread by using the following process: Pour the packets of cornbread mix in a bowl. Create a well in the middle and pour the soy milk, flax seed meal, corn starch and vinegar. Stir the milk mixture together and then stir the cornbread mixture into this as well. Add the can of corn, juice and all. Stir to combine.
  4. Pour half of the cornbread batter in the bottom of the prepared pan. Top that with half of the veggie meat mixture, the entire 1 cup of vegan sour cream (distributing it across the whole layer), half of the corn chips (using your hands to lightly smash them), and 1 cup of the vegan cheddar cheese. Then top this with the remaining cornbread batter, remaining veggie meat mixture, and remaining corn chips (again, using your hands to lightly smash them).
  5. Place this in the oven uncovered and bake for 50 minutes. You want to make sure the cornbread is cooked through to the middle. Once that has occurred, top with the remaining shredded vegan cheese and bake for another 5 minutes or so until the cheese has melted.
  6. Serve warm.
Recipe Notes

To make this gluten-free, use a gluten-fee cornbread mix like Bob's Red Mill, and replace the veggie crumbles with 2 15 oz cans of drained black beans. It totally works!

Nutrition Facts
Quick and Easy Vegan Taco Cornbread Casserole
Amount Per Serving
Calories 331 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 559mg 23%
Potassium 81mg 2%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 2g
Protein 4g 8%
Vitamin A 1.3%
Vitamin C 0%
Calcium 9.8%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.


Updated by Marly · Permalink

17 Responses to Quick and Easy Vegan Taco Cornbread Casserole

  1. Say wha? This looks amazing Marly! I kinda dig cornbread!

  2. We’ve moved so many times. It’s always a drag. I like simple and easy casserole even when my life isn’t in chaos! Love this one.

  3. Aimee B.

    Looks great! Can I use a homemade cornbread recipe instead? How much would I need? Thanks!

    • Sure, you can use homemade cornbread. Just use a recipe for a 9X13 baking pan. I imagine most typical recipes are for a 9″ square. If so, just double it. Let me know how it goes!

  4. Hold the phone — this is crazy! Crazy delicious looking!

  5. This looks delicious!!! My Bampa would tell you if you are cooking, you absolutely could have a beer with breakfast – cooks prerogative. And that mealtime meditation – you do need to trademark that – it’s brilliant 🙂

  6. Love your mantra – heat it and eat it. Looks yummy!

  7. Looks delicious and I love you put in some flaxseed too!

  8. This is really amazing. It’s wicked creative and looks so addictive. I would start eating and not want to stop.

  9. I love cornbread, and this casserole looks delicious! 🙂

  10. Yes, this definitely sounds great for breakfast! I would almost always pick savory over sweet in the morning, and the Mexican flavors sound especially good.

  11. Hey, a lot of famous brilliant people were crazy so consider yourself in good company. Personally, I love leftovers for breakfast. Many times I just put a poached egg over it and I’m good to go. This would definitely be one of those dishes I’d do that with, just so you know. It looks amazing. Good luck with the move!

    • You know what they say, crazy loves company. Wait. Maybe that’s not what they say…but they should!

  12. My life is a bit chaotic right now, so I need easy recipes. Also there are fritos on top so count me in.

    • Fritos and me are a dangerous combination. I can’t stay out of them!

  13. This does look great, but Morningstar crumbles are definitely NOT vegan.

    • Great catch, Kara! I updated the recipe. Vegetarians can choose Morningstar Crumbles, but it’s not a good option for vegans because it has dairy in it.


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