Thursday, November 15, 2012

Gluten Free Taco Casserole

For dinner last night, I had thawed out ground beef for tacos, but we had to have a quick dinner with easy clean up due to family obligation that popped up so I decided to combine all the ingredients into one dish. This recipe took about 45 minutes from start to table. I also made guacamole to go along with the casserole.

Taco Casserole:
Serves 8

1 lb lean ground beef
Taco seasoning ( recipe below)
1 pkg corn taco shells
1 can diced tomatoes with chilies
1 can black beans, rinsed and drained
1 cup cheese
24 oz sour cream
1 small onion, diced
5-6 cherry tomatoes, diced
Shredded lettuce

Cook meat over medium heat. Drain fat and then stir in taco seasoning and canned tomatoes. Turn heat to low and cook for 8-10 minutes, stirring frequently. Crush taco shells and place in a 9x13 baking dish. Layer meat mixture then the black beans and onion. Next, spread the sour cream evenly over all as if icing a cake. Now, layer on the lettuce and fresh tomatoes. Lastly, sprinkle the shredded cheese over all. Cover and bake at 350* for 15 minutes. Uncover and bake an additional 15 minutes or until the cheese is bubbly. Let casserole rest for 5 minutes before serving. Garnish with salsa and guacamole if desired.

Homemade Taco Seasoning:
2 tsp paprika
1 tsp ground cumin
1 tsp black pepper
1/2 tsp ground coriander
1/4 tsp chili powder
1/8 tsp cayenne pepper

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