Quick and Easy Vegan Taco Cornbread Casserole

This quick and easy Vegan Taco Cornbread Casserole creates a hardy, healthy, delicious meal that also yields leftovers.Enjoy layers of cornbread, meatless taco filling, and a creamy center, topped with crumbled Fritos.
Course Main Course
Cuisine American
Keyword Vegan Taco Cornbread Casserole
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 331kcal
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


  • Heat your oven to 400F. Spray a 9X13 pan with a light coating of vegetable spray.
  • 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.
  • 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.
  • 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).
  • 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.
  • Serve warm.


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!


Calories: 331kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Sodium: 559mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Calcium: 98mg | Iron: 0.9mg