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Artichoke Taco Casserole

I came across a chicken taco casserole, and I thought about what I could use in place of chicken besides mock meat. I decided to try artichokes because I used artichokes for my buffalo chicken dip, which turned out well. I figured it should work in this recipe too.

Artichokes make an excellent substitute for chicken. Also, I believe in seasoning your food. Add more seasoning until it tastes good to you.


oil (for sauteeing veggies)

14 oz can Artichoke Hearts (drain and chopped)

3 Garlic cloves (minced)

1 med Onion (sliced)

1 Red bell pepper (sliced)

10 oz Spinach (chopped)

24 oz Salsa

4 Corn tortillas

2 cups Non-dairy Monterey Jack cheese (shredded)

3/4 cups Cherry tomatoes (halved)

2 tsp Cumin seasoning

1 tsp Jalapeno pepper seasoning

1 tsp Chili powder

1 tsp Garlic powder

salt and pepper to taste


Preheat oven to 350F and lightly spray your casserole dish.

Add oil to a skillet and preheat a skillet on medium-high heat.

Sautee onions, garlic, and red pepper until soft. Add artichokes, cherry tomatoes, spinach, and seasonings. Cook for another 5 minutes, stirring occasionally.

Pour enough salsa to cover the bottom of the casserole dish.

Break up two tortillas and place them on top of the salsa.

Spread half of the veggie mixture on top of tortilla shells.

Sprinkle 1 cup of cheese on top of the veggie mixture.

Repeat process. You should finish with the rest of the cheese on top—Bake in the oven for 20 to 25 minutes.


Please share with family and friends who would love this recipe.


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