Gluten-Free Tex-Mex Casserole
Published Apr 22, 2021
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Casseroles are so convenient. They feed several (or 1-2 people a few times), they generally use easy-to-find ingredients, and chances are they are covered with cheese to give you those comfort food vibes. This Gluten-Free Tex-Mex Casserole checks all those boxes and more – you’re going to love this one!
This recipe uses many simple staples like canned beans, cheddar cheese, chili powder, and ground beef. For the chips and salsa in this recipe – the highlights of the casserole – I used Xochitl tortilla chips and red salsa (I like the stone ground chipotle salsa). You can omit or add things to this, based on preferences – for example if you prefer a different type of bean or if you don’t like olives or jalapeño. That’s the other beauty of casseroles – you can toss in some leftover veggies, swap a couple ingredients, and still you’ll have a delicious meal!
Get more gluten-free casserole recipes.
Gluten-Free Tex-Mex Casserole
Ingredients
- Gluten free non-stick cooking spray
- 1 pound ground beef
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon pepper
- 1½ cups Xochitl red salsa of choice, (I like the stone ground chipotle)
- 1 (15-ounce) can black beans, , rinsed and drained
- 1 cup frozen corn kernels
- 1 (2.25-ounce) can sliced black olives
- 1 cup cottage cheese
- 1 cup sour cream
- 6 cups grated sharp cheddar cheese
- 6 cups Xochitl tortilla chips
- 1 large tomato, , diced
- 2 tablespoons pickled jalapeño slices
- 2 green onions, , sliced
Instructions
- Preheat the oven to 350 degrees. Spray a 9x12-inch baking dish with cooking spray.
- Place the beef in a non-stick skillet, season with salt, cumin, chili powder, and pepper. Cook over medium-high heat until browned. Drain off any fat. Add the salsa, beans, corn, and half the olives. Stir and continue to cook for 2 minutes or until everything is heated through.
- Stir together the cottage cheese and sour cream.
- Place the chips in a large food storage bag and crush.
- Put half the beef mixture in an even layer in the bottom of the prepared baking dish. Top with half the cottage cheese sour cream mixture, then 2 cups of grated cheese, and half the crushed chips. Repeat the layers. Cover with foil and bake for 30 minutes. Leave oven on.
- Remove the foil, sprinkle the remaining 2 cups of cheese over the top, scatter the rest of the olives, the tomatoes, and the jalapeño slices over the top. Cook for another 5-10 minutes or until the cheese on top is fully melted. Scatter the green onion on top and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What do you do with the salsa?
Oops! Sorry about that. You’ll add the salsa when you add the beans, corn, and half the olives. I’ve corrected the recipe instructions. Thank you for pointing this out!
Thank you for sharing your GF recipes!