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Gluten Free Taco Casserole

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5 from 5 reviews


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



1 1/2 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 1/2 tsp. Ground Cumin
1 tsp. Smoked Paprika
1 tsp. Sea Salt
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Dried Oregano
1/2 tsp. Ground Black Pepper
12 - 6 inch Corn Tortillas
2 cups Cheddar Cheese, shredded


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.


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