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!
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
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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
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.
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.
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.
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
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PrintGluten Free Taco Casserole
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This easy recipe for gluten free taco casserole is layered with tortillas and ground beef. After assembling you bake this healthy dinner.
Ingredients
- 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
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.
Brittany says
This was absolutely delicious! I added refried beans on top with cheese!
smallfarmbiglife says
Good idea with the beans! Yum. Thanks for sharing. I'm so glad you enjoyed the recipe. ~Elaine
Amy says
Would this recipe work with crispy corn tostadas instead of tortillas? I couldn't find corn tortillas in my store. Thanks!
smallfarmbiglife says
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
Vanessa Gallegos says
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.
smallfarmbiglife says
I'm so glad you enjoyed this recipe Vanessa! Thank you for sharing. ~Elaine
Diana McAdams says
Loving the recipe! I frozen one. When ready to use it, do I bake from frozen or defrosted? And, for how long?
smallfarmbiglife says
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
Susan Williams says
This was wonderful! Thank you for this recipe!
smallfarmbiglife says
Thank you Susan! I'm so glad you enjoyed this recipe. ~Elaine
Tomi-Anne Gould says
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!
smallfarmbiglife says
Thank you Tomi-Anne! I'm so glad you enjoyed this recipe. Thank you for leaving a comment. ~Elaine
Denise says
I need to make this for 30 people? Can you send me a recipe for that?
smallfarmbiglife says
I would double or maybe even triple the recipe from what is listed.