Ground Taco ME’EAT Enchilada Casserole

Ground Taco ME’EAT Enchilada Casserole GROUND TACO

Easy gluten free one dish dinner. Corn tortillas filled with RollinGreens Ground Taco ME’EAT, black beans, corn, onion, and cheese, smothered in red enchilada sauce and topped with cheese.

Serves 4-6 people


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For the Casserole

  • 12-16 corn tortillas
  • 1 can cooked black beans
  • 8 oz. frozen, canned, or fresh corn
  • ½ yellow or white onion
  • 1 large can red enchilada sauce
  • 4-6 cups shredded Mexican blend cheese (optional cheese alternative)
  • 2 sprigs of cilantro


  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Ground Taco ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the casserole, preheat oven to 350 Degrees F. In a baking dish, add 2 tbsp of olive oil and spread around the inside. Open can of red enchilada sauce and add a layer, just enough to cover the bottom. Add a layer of tortillas, 6-7 should cover the bottom of the dish with the tortillas placed halfway up.
  5. Add cooked Ground Taco ME’EAT, 1 can strained and rinsed black beans, 8 oz. corn, and 2 cup shredded cheddar cheese.
  6. Top the filling with the remaining tortillas. Pour the remaining enchilada sauce evenly on top of the casserole and top with the remaining 2-4 cups of shredded cheese.
  7. Cover dish with foil and place into the preheated oven. Bake the casserole for 25-30 minutes. Remove from oven once finished cooking. Remove foil.
  8. Cut cilantro and place on top of your casserole.

-Enjoy Chef Ko


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