This recipe was inspired by my “better than hamburger helper,” enchilada bake.
I call it….TACO CASSEROLE! Original, right? This recipe is of course gluten free but can easily be modified for all those lucky gluten lovers and toleraters out there.
You can tell that I am Minnesotan, because we sure do love our casseroles (or “hot dish” to some). I love them because it is a really easy way to get DAYS worth of meals with minimal effort – and when I am meal prepping, an easy meal that also tastes good is key.
I am really excited to share this recipe with you, mostly because the 12 year old LOVED it. For those of you who have kids, you know how hard it can be to get their approval. I wouldn’t say that Landon is a picky eater – BUT, he is a sophisticated one. He prefers steak and crepes to pizza and spaghetti. Though in true kid fashion, he never says no to a donut. So, when I get him to eat something that I cook that is gluten free and/or Paleo, and he does not respond with “it’s kind of weird but it’s not bad I guess…” I consider it a huge success.
Try it – Love it – Then make it again, I know I will!
What you need
1lb ground beef
2 cloves minced garlic
½ white onion, diced
1 packet taco seasoning OR make it yourself!**
1 6oz can diced green chiles
1 jar salsa (make sure to choose a jar with only pronounceable ingredients – healthier)
½ cup taco sauce + ½ cup taco sauce
3 gluten free tortillas (or flour tortillas, however you roll is cool)
2 cups shredded cheese (I used Andrew + Everetts Mexican Mix)
Optional: top with a dollop of sour cream
What to do
Preheat oven to 350
Brown your ground beef in a large pan with garlic and onions
Once fully cooked, transfer to a large mixing bowl and add ½ the jar of salsa and the green chiles and stir well. This is your taco filling so you want it well incorporated.
Pour the first ½ cup of taco sauce on the bottom of a round baking dish
Place a gluten free shell in the dish and fill it with the meat mixture like you would a normal hard shell taco
Hold it in place, kind of like they do at chipotle at the end of the line (if you have ordered their tacos, you know what I’m talking about) and add another shell, fill and repeat! (I used three shells, that’s all I had room for in the dish – feel free to use more and fill ‘er up though you may need to increase the rest of the ingredients)
Once you have your fully filled shells, fold the edges in so they are kind of like an enchilada – this sounds confusing. I’m not sure how else to describe it. But the good news is, there isn’t really a “wrong way” to do it.
Top with cheese, more salsa and the rest of the taco sauce.
Bake covered with foil for approximately 35 – 40 minutes.
Serve warm with a dollop of daisy! (Sorry, I had to). Unless you are dairy free – if that’s the case I promise that it will be just as delicious without the sour cream.
This casserole was so tasty that when it came out of the oven, we just started eating it! I forgot to pause for more pictures! Some day soon, I’ll graduate to progress pictures for some of the steps.
In case you want to make your own seasoning:
(chile pepper, cumin, paprika, cayenne, onion powder, sea salt, pepper – mix together and go heavy on the cumin. You will recognize the taco smell when you have the ratios right!)