Taco night has always been a big deal in our house, and this Gluten Free Taco Casserole is how we do it when we want all the flavor without the fuss of building individual tacos. Seasoned ground beef is layered with gluten free corn tortillas and sharp cheddar cheese, then baked until the cheese is melted and golden.
It is hearty, cheesy, and comes together in about 30 minutes from start to finish.
What I love most about this recipe is that the taco seasoning is made completely from scratch. No store bought seasoning packets with hidden ingredients to worry about.
Just simple spices you already have in your pantry, blended together to give the beef the most flavorful and bold taco taste.
This is one of those gluten free casserole recipes that the whole family asks for on repeat, and I think once you make it, you will understand why.
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
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Gluten Free Taco Casserole
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This gluten free taco casserole is an easy and hearty weeknight dinner the whole family will love. Seasoned ground beef, fire roasted tomatoes, black olives, and a homemade taco spice blend are layered with corn tortillas and melted cheddar cheese and baked until perfectly golden and bubbling. It comes together in just 30 minutes, freezes beautifully, and is the ultimate gluten free Mexican-inspired comfort food for busy nights!
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: American
If you made this gluten free taco casserole I would love to hear what you thought! Please leave a star rating and a comment below. It really helps other readers find this recipe.
Top Tip
Look for certified gluten free corn tortillas. Mission and Siete are two brands that work well in this recipe. 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.
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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.
Absolutely! This recipe scales up really well for a crowd. To serve 12 people simply double the recipe and use two 9x13 baking dishes. To serve 18 people triple the recipe across three baking dishes. The baking time stays the same at 400 degrees for 10 minutes regardless of how many pans you are making. You are just baking until the cheese is melted.
The ground beef mixture can be made ahead of time and stored in the refrigerator, which makes assembling multiple pans much easier when you are cooking for a large group. You can also assemble the pans completely the night before and refrigerate them unbaked, then pop them in the oven right before serving.
To reheat in the oven, cover loosely with foil and warm at 350 degrees for 10 to 15 minutes. For individual servings, microwave in 30 second intervals until heated through. Add fresh toppings after reheating.
Yes. Black beans or pinto beans are a great addition. Drain and rinse a 15 ounce can and add them to the beef mixture before layering. They add extra protein and fiber.
Why You'll Love This Recipe
- The taco seasoning is made from scratch with simple spices. No store bought packets and no hidden gluten.
- It comes together in about 30 minutes. Quick enough for a busy weeknight.
- It is a fantastic freezer meal. Assemble it ahead and bake it straight from frozen when you need a fast dinner.
- It scales up easily for a crowd. Double or triple the recipe with no changes to the bake time.
- Everyone can customize their own plate with their favorite toppings.
Why Homemade Taco Seasoning Matters
Most store bought taco seasoning packets contain hidden gluten from fillers, anti caking agents, or shared manufacturing facilities. This makes them risky for anyone with celiac disease or gluten sensitivity.
This recipe skips the packet entirely. The seasoning blend is made from scratch using chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. These are spices you likely already have on hand. Blending them yourself means you know exactly what is in your food, and the flavor is better than any packet anyway.
If you want to save time on busy nights, make a big batch of the seasoning blend in advance. Store it in a small jar and use it for tacos, taco soup, and any other Mexican inspired recipes.
Protein Options
Ground beef is my first choice for this casserole. It gives the filling a rich and hearty flavor that pairs perfectly with the corn tortillas and cheese. Here are other proteins that work well.
- Ground turkey is a lighter option. Use it in the same quantities as the ground beef and season it the same way. The flavor is slightly milder but still delicious.
- Shredded chicken works beautifully. Use leftover rotisserie chicken or cook and shred chicken breasts. Toss the shredded chicken with the same spice blend and sauce ingredients before layering.
- Ground chicken is another great option. It cooks quickly and absorbs the taco seasoning really well.
- For the leanest version, use 90/10 ground beef. It produces less fat to drain and results in a cleaner filling.
- For a dairy free version, use your favorite dairy free shredded cheese in place of the cheddar. Dairy free cheddar style shreds melt well.
Topping Ideas
The toppings are where everyone gets to make this casserole their own. Set them out in small bowls and let the table dig in.
- Shredded lettuce adds a cool and crisp contrast to the warm casserole.
- Sour cream is creamy and rich. A dollop on each serving balances the bold taco spices.
- Avocado slices or guacamole add a fresh and buttery element that pairs perfectly with the beef and cheese.
- Salsa or pico de gallo adds brightness and a little heat.
- Sliced jalapeños are great for anyone who wants extra spice.
- Fresh cilantro adds a bright and herby finish.
- A squeeze of lime juice right before eating brings all the flavors together.
- Gluten free tortilla chips on the side give you a satisfying crunch with every bite.
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.
Judy says
Since it’s my turn I’m going to try this for our once a month family dinner. Could I double or triple the onion powder to get the taste of onion or wouldn’t that work? I have a 13yr old grandson who won’t eat onions & I’m tired of making something else for him. I know the rest of us will love the taco casserole. Thanks.
smallfarmbiglife says
Hi Judy. I think you could double the onion powder and get a similar results. I also sometimes serve this casserole with toppings like chopped tomatoes, shredded lettuce, sour cream and chopped black olives. If you wanted to go that route you could have chopped onions as a side topping for those that wanted them. Hope that helps. ~Elaine