Description
This Gluten-Free Taco Casserole is the best Mexican-inspired comfort food you’ll make all week. Think of it as a crunchy, cheesy taco lasagna. Layers of seasoned ground beef, black beans, and sweet corn are stacked with gluten-free tortilla chips and plenty of melted cheddar. It’s an easy, crowd-pleasing dinner ready in 30 minutes.
Ingredients
— The Meat Mixture —
1 lb lean ground beef (or ground turkey)
1 small yellow onion, diced
2 tablespoons homemade or certified GF taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) mild Rotel (diced tomatoes with green chilies), undrained
½ cup tomato sauce
— The Layers —
6 cups gluten-free corn tortilla chips (roughly crushed)
2 ½ cups shredded Mexican blend or sharp cheddar cheese
— Fresh Toppings (The ‘Best’ Part) —
Shredded lettuce
Diced tomatoes
Sour cream or Greek yogurt
Sliced black olives
Chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the Beef: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease.
3. Season & Simmer: Stir in the taco seasoning, black beans, corn, Rotel (undrained), and tomato sauce. Bring to a simmer and let it cook for 3–4 minutes until slightly thickened. Remove from heat.
4. Layer 1: Spread about 2 cups of the crushed tortilla chips evenly across the bottom of the prepared baking dish.
5. Layer 2: Spoon half of the meat mixture over the chips. Sprinkle with 1 cup of cheese.
6. Layer 3: Add another layer of tortilla chips (about 2 cups) and the remaining meat mixture.
7. Top: Finish with the remaining crushed chips and the remaining 1 ½ cups of cheese.
8. Bake: Bake uncovered for 18–20 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
9. Serve: Let it sit for 5 minutes before serving. Top generously with shredded lettuce, diced tomatoes, sour cream, olives, and cilantro right on the plate.
Notes
Chip Texture: The chips on the bottom will soften slightly (like an enchilada), while the chips on top stay crunchy. If you prefer extra crunch, serve the casserole over a bed of fresh chips instead of baking them inside.
Spice It Up: Add a diced jalapeño to the meat mixture or use ‘Hot’ Rotel for a spicy kick.
Meal Prep: You can make the meat mixture ahead of time. When ready to eat, just assemble the layers and bake.
Dairy-Free: Use dairy-free cheddar shreds and serve with avocado instead of sour cream.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 3
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5
- Protein: 24
- Cholesterol: 65