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Tortilla Chip Casserole

Tortilla Chip CasseroleNo added salt is needed in this casserole. Mexican flavors make this high-protein casserole a hit with the whole family.

Serves 5-6. Preparation: 10 minutes. Cooking: 30 minutes. Total time: 40 minutes.


  • 10 oz (2 c) Loma Linda Vegetarian Taco Filling
  • 1 (12 oz) can tomato sauce
  • 1 c bell pepper, chopped
  • 1 c onion, chopped
  • 2 Tbsp cilantro, chopped
  • 2 cloves garlic, minced
  • 1/8 tsp cayenne (optional)
  • 2 c (1 lb) cottage cheese
  • 1 c shredded cheddar cheese
  • 2 1/2 unsalted tortilla chips, crushed


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, blend the Loma Linda Vegetarian Taco Filling, tomato sauce, bell pepper, onion, cilantro, garlic and cayenne.
  3. In a medium bowl, blend the cottage cheese with the cheddar cheese.
  4. In and 11 x 7 x 2 inch baking dish, place one-third of the crushed tortilla chips in an even layer.
  5. Cover them with one-half of the taco filling mixture in an even layer.
  6. Next, add one-half of the cottage cheese mixture.
  7. Repeat layers, and end with the final third-cup of tortilla chips.
  8. Bake 30 minutes. Garnish with cilantro leaves and serve hot with plenty of whole tortilla chips on the side.

*I have used Loma Linda Products for years, and I love them. Recently I received samples of the latest Loma Linda, Worthington, and Caroline’s Natural products from Atlantic Natural Foods, and I used them in developing this recipe.

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