If you’re on the hunt for a satisfying dish that caters to gluten-free diets, look no further than this Gluten-Free Beef Enchilada Casserole. It’s a flavorful, layered delight that brings the essence of traditional enchiladas without the hassle of rolling them up. Perfect for weeknight dinners or a cozy gathering, this casserole will leave everyone asking for seconds.
This recipe is a great way to enjoy all the rich and zesty flavors of beef enchiladas, but in a more manageable form. Each bite offers a delightful combination of spiced ground beef, melted cheese, and a kick of enchilada sauce, making it an instant favorite for both gluten-free eaters and those who simply love great food.
With its hearty texture and bold taste, this casserole proves that gluten-free meals can be just as indulgent and satisfying as their traditional counterparts. Plus, it’s easy to prepare, so you can spend less time in the kitchen and more time enjoying your meal.
Delicious Gluten-Free Beef Enchilada Casserole
This gluten-free beef enchilada casserole features layers of seasoned ground beef, corn tortillas, and gooey cheese, all topped with a rich enchilada sauce. It’s a comforting dish that’s both hearty and full of flavor, perfect for serving a crowd.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups gluten-free enchilada sauce
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Beef: In a large skillet over medium heat, sauté the diced onion and minced garlic until softened. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if necessary.
- Season the Mixture: Stir in the chili powder, cumin, salt, and pepper. Mix in the black beans and corn, then pour in 1 cup of the enchilada sauce. Simmer for a few minutes until heated through.
- Layer the Casserole: In a greased baking dish, spread a thin layer of the remaining enchilada sauce. Layer half of the corn tortilla quarters, followed by half of the beef mixture, and half of the cheese. Repeat the layers, finishing with a layer of cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Let the casserole cool for a few minutes before garnishing with fresh cilantro. Serve hot and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 25g
