Gluten-Free Taco Casserole
Dive into a fiesta of flavor with this Gluten-Free Taco Casserole, a hearty, crowd-pleasing dish perfect for busy weeknights or family gatherings. Packed with seasoned ground beef, black beans, diced tomatoes, and sweet corn, this casserole layers gluten-free tortilla strips and gooey cheddar cheese for a Tex-Mex-inspired meal that's both comforting and satisfying. Quick to prepare and baked to cheesy perfection, this gluten-free recipe is ideal for anyone seeking a wholesome, flavorful dinner option without compromising dietary needs. Top it off with a dollop of sour cream and fresh cilantro for the ultimate finishing touch, and serve it warm for a dish that's sure to be a hit with everyone at the table.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (gluten-free)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup frozen corn
- 6 small gluten-free tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium heat. Add the ground beef and cook until browned, about 6-8 minutes, breaking it apart with a wooden spoon as it cooks.
Add the diced onion and garlic to the skillet with the ground beef. Cook for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the gluten-free taco seasoning, black beans, diced tomatoes, and frozen corn. Simmer for 5 minutes to combine the flavors.
Layer one-third of the tortilla strips evenly on the bottom of the prepared baking dish.
Spread half of the beef mixture over the tortilla strips, then sprinkle 1 cup of the shredded cheddar cheese on top.
Repeat the layering with another one-third of the tortillas, the remaining beef mixture, and 1 cup of cheese.
Finish with the remaining one-third of the tortilla strips on top. Sprinkle with any remaining cheese if desired.
Cover the casserole with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Garnish with sour cream and chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 34.8 g | ||
| Protein | 185.4 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2222 mg | 171% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4162 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
