It’s been over 2 years since I first published this Layered Taco Casserole recipe, and after sharing this on Whole30 Recipes a couple weeks ago, I decided it was time to update the images!
The struggle is REAL when it comes to making a casserole look pretty in a picture.
Here’s a blast from the past of what this Layered Taco Casserole looked like when I first took pictures of it:
I’ve been working on my photography lately and have been learning a TON from my husband, who’s amazing at videography. Truth be told, my Nikon camera always intimidated me. I’d mess with a few of the settings but left the rest alone.
Now, I’m taking the time to break it all down and figure out exactly what each button means and does. By taking it one step at a time, it’s really becoming easy to understand! I aim to get better and better with each image that I take, and I love having you here with me for this journey!
Casseroles are my JAM. They’re always so easy to put together and make for the best leftovers. I’ve made this Layered Taco Casserole several times over the past month just because it’s THAT GOOD! Since I originally shared this recipe, it’s become a reader favorite – and once you make it for yourself, you’ll see why!
My husband had the idea of adding plantains to the bottom of the casserole to form a crust, and it was the most genius idea ever! Although I prefer plantains, If you don’t have any on hand you could always use cooked and sliced sweet potatoes instead. I topped this casserole with my dairy-free sour cream, which took it to the next level!
My husband had the idea of adding plantains to the bottom of the casserole to form a crust, and it was the most genius idea ever! Although I prefer plantains, If you don’t have any on hand you could always use cooked and sliced sweet potatoes instead. I topped this Layered Taco Casserole with my dairy-free sour cream, which took it to the next level!
Enjoy this Layered Taco Casserole!
PIN IT FOR LATER – Layered Taco Casserole:
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