Gluten-Free Tex-Mex Casserole
Servings: 8 servings
Calories: 1086kcal
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
Calories: 1086kcal | Carbohydrates: 77g | Protein: 46g | Fat: 68g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 2053mg | Potassium: 886mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1585IU | Vitamin C: 6mg | Calcium: 874mg | Iron: 6mg