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!
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.
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.
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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
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
Gluten Free Slow Cooker Spaghetti
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Instant Pot Beef and Vegetable Soup
Gluten Free Instant Pot Chicken and Dumplings
Instant Pot Mexican Beef and Rice
Gluten Free Slow Cooker Lasagna Soup
I get some 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 25% off your first order!
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Gluten 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
