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Taco Salad Casserole

White casserole dish filled with lentil taco salad topped with tortilla corn chips, green onions and salsa. RW Garcia bag of chips to the right and red bell pepper. sliced lettuce on the top right.

Taco Salad Casserole

I love quick dinners that are total comfort food but also healthy! Today’s recipe is a gluten-free, dairy-free Taco Salad Casserole. The lentil base is perfectly seasoned and a great plant-based alternative to meat. Topped with your favorite cheese (we went dairy-free!), tomatoes, red bell peppers, olives, green onion, RW Garcia Organic Yellow Corn chips, lettuce and dairy-free greek yogurt which works amazing as a sour-cream option – it’s just so delicious! 

This meal is great for weeknight dinners but also perfect for tailgating or any Fall get-together!

RW Garcia has partnered with us on this post and their chips and crackers are SO good!! I first tried their sweet potato crackers and fell in love. These Organic Yellow Corn Chips are perfect to top on recipes from chili, soups, salads to casseroles and more! They are made with the highest quality, premium ingredients. All RW Garcia products are non-GMO project verified, gluten-free certified and contain no additives or preservatives. For my recipe today I chose the Organic Corn Yellow Corn Chips, however they also have Blue Corn, Chili Cheese and Bar-B-Q  options too!

White plate with lentil taco salad topped with corn chips, tomatoes, lettuce and greek yogurt sour cream. Casserole dish on the right.White plate with lentil taco salad casserole topped with lettuce and greek yogurt sour cream in bottom left corner, corn tortilla chip bag in bottom right corner and casserole dish at the top.White plate with taco salad casserole topped with corn chips, tomatoes and lettuce.

Taco Salad Casserole
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Ingredients
  1. 1 cup dry black lentils
  2. 1 cup water
  3. 1 cup salsa of choice
  4. 1 tsp chili powder blend
  5. 1 tsp cumin
  6. ½ tsp garlic powder
  7. ½ tsp onion powder
  8. ½ tsp sea salt
  9. 1 cup shredded cheese of choice (we used dairy-free)
  10. 1 red pepper, diced
  11. 1 cup grape tomatoes, chopped
  12. ½ cup sliced black olives
  13. ½ cup sliced green onions
  14. 2 cups RW Garcia Organic Yellow Corn Chips
  15. 1 cup chopped romaine
  16. ½ cup sour cream of choice (we used dairy-free)
Instructions
  1. You can cook the lentils in a pot on the stove, but I used an Instant Pot. Simply add the dry lentils, water, salsa, chili powder, cumin, garlic, onion and salt to the Instant Pot, secure the lid, set for pressure cook for 10 mins. Make sure you let the pot sit for 15 minutes after cooking before you vent the steam.
  2. When the lentils are finished, scoop them into a casserole dish, top with cheese, red pepper, tomatoes, black olives and green onion. Broil in the oven for about 5 mins, just enough for the cheese to melt.
  3. Remove and top with RW Garcia Organic Yellow Corn Chips, chopped romaine and sour cream. Enjoy!
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White casserole dish filled with lentil taco salad topped with tortilla corn chips, green onions and salsa. RW Garcia bag of chips to the right and red bell pepper. sliced lettuce on the top right.Casserole dish with spoon taking out piece of taco salad casserole. Corn tortilla chips on the right with lettuce and red bell pepper on the top right.White plate with taco salad casserole topped with greek yogurt sour cream and casserole dish on the right White casserole dish with taco salad casserole at bottom of photo and corn tortilla chips in the top right. Red bell pepper and lettuce in top left corner.Blue bag of RW Garcia corn tortilla chips on left and brown bag of RW Garcia chili cheese corn tortilla chips on the right.Disclosure: This blog post is sponsored by RW Garcia. All opinions are my own! We only share products we genuinely enjoy and love and believe the HGG community would like to learn about!

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