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    Gluten Free Taco Casserole

    Feb 22, 2020 · 15 Comments

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    Jump to Recipe

    This easy recipe for gluten free taco casserole is layered with tortillas and ground beef. After assembling your layers you bake this healthy casserole. It is a cheesy dinner and a great use for hamburger!

    a glass 9x13 baking dish of gluten free taco casserole next to a bowl of sour cream and a bowl of salsa

    Gluten-free taco casserole is a delicious and easy-to-make dish that is perfect for a family dinner or potluck. This casserole combines layers of seasoned ground beef, gluten-free tortillas, and melted cheese, creating a hearty and flavorful meal.

    The recipe is a great option for those who need to avoid gluten but still crave the familiar tastes of a taco. It’s baked to perfection, resulting in a crispy, cheesy top layer while keeping the inside moist and flavorful.

    This casserole is great to make and assemble ahead of time and then put in the oven to melt the cheese. You could also assemble and freeze this recipe for later. We like to eat this casserole with shredded lettuce, avocado slices, some lemon juice and salsa.

    If you are looking for more Mexican style recipes try my Healthy Mexican Street Corn Salad, Instant Pot Mexican Style Beef & Rice, Gluten Free Enchilada Skillet or my Easy Ground Beef Nacho Casserole.

    You can find all of my meal recipes here: Gluten Free Meals Recipes

    two white plates with servings of gluten free taco casserole
    Jump to:
    • Ingredients
    • Instructions
    • Supplies
    • Frequently Asked Questions
    • More Recipes You Might Enjoy
    • Gluten Free Taco Casserole
    • Top Tip

    Ingredients

    • Ground Beef
    • Yellow Onion
    • Black Olives
    • Fire Roasted Tomatoes
    • Tomato Sauce
    • Chili Powder
    • Ground Cumin
    • Smoked Paprika
    • Sea Salt
    • Onion Powder
    • Garlic Powder
    • Dried Oregano
    • Ground Black Pepper
    • Gluten Free Corn Tortillas
    • Cheddar Cheese

    Instructions

    Preheat your oven to 400 degrees.

    In a frying pan cook the ground beef until there is just a little pink left. Add the chopped onions and cook until they are beginning to become translucent. Add the olives, roasted tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, garlic powder, onion powder, oregano and black pepper. Cook until warmed through and simmering slightly.

    In a 9x13 baking dish spoon a layer of the beef mixture to cover the bottom of the pan. Add a layer of 6 corn tortillas. Then add another layer of the beef mixture. Top this layer with half the cheese and then add the remaining 6 corn tortillas. Finally top the casserole with the last of the beef mixture and the rest of the cheese.

    Bake at 400 degrees for 10 minutes. The cheese should be melted, but the casserole may not be bubbling.

    Serve hot with shredded lettuce, avocado slices, sour cream, lemon wedges or salsa.

    Supplies

    Frequently Asked Questions

    How long do I bake this gluten free taco casserole?

    This gluten free taco casserole bakes at 400 degrees for 10 minutes. You precook the ground beef and onions. Then you layer the beef mixture, corn tortillas and cheddar cheese into a 9x13 baking dish. You are baking the taco casserole just to melt the cheese.

    Is this taco bake good for meal prep?

    Yes! It is really simple to make the ground beef taco meat ahead of time and then store in an air tight container in the fridge. You can also use pre-shredded cheese so all you need to do for dinner is layer the ingredients into your baking dish and bake.

    Can you freeze this gluten free taco casserole?

    Yes! This gluten free taco casserole makes a fantastic freezer meal. I assemble the casserole per the instructions like I'm going to bake it. Then I seal it in a freezer container and freeze it for up to a month. This is a perfect freezer meal to have on hand to bake in 10 minutes and have dinner.

    Can I use a different meat in this casserole?

    Yes! You can prepare this dish with shredded chicken if you would prefer. You can either cook your chicken or purchase a cooked chicken. Then, shred the chicken meat and mix it with the same spices and ingredients as the ground beef in the recipe below. This is a great way to use leftover chicken.

    More Recipes You Might Enjoy

    • Gluten Free Walking Taco Casserole
    • Gluten Free Taco Pasta Bake
    • Easy Ground Beef Nacho Casserole
    • 20+ Gluten Free Comfort Dishes to Make When the Weather is Cold

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 40% off your first order!

    Print
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    Gluten Free Taco Casserole


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 5 reviews

    • Author: Elaine VanVleck
    • Total Time: 30 minutes
    • Yield: 6 servings 1x
    Print Recipe
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    Description

    This easy recipe for gluten free taco casserole is layered with tortillas and ground beef. After assembling you bake this healthy dinner.


    Ingredients

    Scale
    • 1 ½ pounds Ground Beef
    • 1 small Yellow Onion, chopped
    • 1 - 6 ounce can Black Olives, chopped
    • 1 - 15 ounce can Fire Roasted Tomatoes
    • 1 - 15 ounce can Tomato Sauce
    • 2 tsp. Chili Powder
    • 1 ½ tsp. Ground Cumin
    • 1 tsp. Smoked Paprika
    • 1 tsp. Sea Salt
    • ½ tsp. Onion Powder
    • ½ tsp. Garlic Powder
    • ½ tsp. Dried Oregano
    • ½ tsp. Ground Black Pepper
    • 12 - 6 inch Corn Tortillas
    • 2 cups Cheddar Cheese, shredded

    Instructions

    Preheat your oven to 400 degrees.

    In a frying pan cook the ground beef until there is just a little pink left. Add the chopped onions and cook until they are beginning to become translucent. Add the olives, roasted tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, garlic powder, onion powder, oregano and black pepper. Cook until warmed through and simmering slightly.

    In a 9x13 baking dish spoon a layer of the beef mixture to cover the bottom of the pan. Add a layer of 6 corn tortillas. Then add another layer of the beef mixture. Top this layer with half the cheese and then add the remaining 6 corn tortillas. Finally top the casserole with the last of the beef mixture and the rest of the cheese.

    Bake at 400 degrees for 10 minutes. The cheese should be melted, but the casserole may not be bubbling.

    Serve hot with shredded lettuce, avocado slices, sour cream, lemon wedges or salsa.

    Notes

    This casserole freezes well for up to a month in a freezer container.

    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Category: Dinner
    • Method: Baking
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Top Tip

    I love to use the corn tortillas from Trader Joe's. I think they have the best flavor. Whatever tortilla you use you want to make sure it's certified gluten free. Yes, corn tortillas should be gluten free, but that doesn't mean they aren't processed in a plant along with products with gluten in them.

    More Gluten Free Recipes

    • 75+ Easy Gluten Free Summer Recipes
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    • 15 Gluten Free Mother's Day Brunch Recipes
    • Gluten Free Mother's Day Recipe Ideas

    Sharing is caring!

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    Reader Interactions

    Comments

    1. Brittany says

      December 17, 2021 at 3:56 pm

      This was absolutely delicious! I added refried beans on top with cheese!

      Reply
      • smallfarmbiglife says

        December 17, 2021 at 4:13 pm

        Good idea with the beans! Yum. Thanks for sharing. I'm so glad you enjoyed the recipe. ~Elaine

        Reply
    2. Amy says

      November 07, 2022 at 11:17 am

      Would this recipe work with crispy corn tostadas instead of tortillas? I couldn't find corn tortillas in my store. Thanks!

      Reply
      • smallfarmbiglife says

        November 08, 2022 at 4:50 pm

        Hi Amy. I haven't tried this recipe with tostadas, but I don't see why it wouldn't work. It's just a layer of shell essentially in the recipe so those should be fine. ~Elaine

        Reply
    3. Vanessa Gallegos says

      May 07, 2023 at 6:05 pm

      Made this tonight. It was delicious! I used turkey instead of beef (that's what I had), as well as GF tortillas. I didn't need to use the 9x13 pan as a 9x9 worked just fine. I had a bit left over for tomorrow to put into a salad. Such a great and healthy casserole.

      Reply
      • smallfarmbiglife says

        May 22, 2023 at 1:08 pm

        I'm so glad you enjoyed this recipe Vanessa! Thank you for sharing. ~Elaine

        Reply
    4. Diana McAdams says

      October 02, 2023 at 7:52 pm

      Loving the recipe! I frozen one. When ready to use it, do I bake from frozen or defrosted? And, for how long?

      Reply
      • smallfarmbiglife says

        October 07, 2023 at 9:39 am

        Hi Diana! I'm glad you loved this recipe. I usually defrost my frozen casseroles and then follow the same baking instructions in the recipe. I think they bake more evenly when they are defrosted. Enjoy! ~Elaine

        Reply
    5. Susan Williams says

      October 03, 2023 at 5:15 pm

      This was wonderful! Thank you for this recipe!

      Reply
      • smallfarmbiglife says

        October 07, 2023 at 9:38 am

        Thank you Susan! I'm so glad you enjoyed this recipe. ~Elaine

        Reply
    6. Tomi-Anne Gould says

      October 17, 2023 at 2:52 pm

      This was absolutely delicious! I left out the Olives (not a fan) and added more onions (yummy!). I also goofed and put in two cans of fire roasted tomatoes (one with green chilies, one without) and it turned out soo good! Thank you soo much for sharing this recipe, it's a keeper!

      Reply
      • smallfarmbiglife says

        October 18, 2023 at 8:36 pm

        Thank you Tomi-Anne! I'm so glad you enjoyed this recipe. Thank you for leaving a comment. ~Elaine

        Reply
    7. Denise says

      April 24, 2025 at 2:12 pm

      I need to make this for 30 people? Can you send me a recipe for that?

      Reply
      • smallfarmbiglife says

        May 03, 2025 at 12:12 pm

        I would double or maybe even triple the recipe from what is listed.

        Reply

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