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  • Jefferson Adams

    Easy Gluten-Free Taco Casserole

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      Dazzle your taco night dinner audience with this easy to make gluten-free taco casserole.

    Celiac.com 10/26/2019 - This easy to make gluten-free taco casserole will be a major hit on taco night. A blend of gluten-free taco seasoning, ground beef, cheese, pinto beans, corn, and tortilla chips, this casserole comes together in a snap and is sure to please.


    • 1½ pounds lean ground beef
    • 1 cup shredded Cheddar cheese
    • 1 packet McCormick Gluten-Free Taco Seasoning Mix or the homemade version below
    • 1 16 ounce can pinto beans, drained and rinsed
    • 1 15 ounce can tomato sauce
    • 1 11 ounce can Mexican-style corn, drained
    • 1¼ cup lightly crushed gluten-free tortilla chips

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    Heat oven to 400°F. 

    Brown meat in large skillet on medium-high heat. Drain away fat.

    Stir in seasoning mix, beans, tomato sauce and corn. 

    Bring to boil, then reduce heat to low. 

    Simmer 5 minutes, then spoon into 2-quart baking dish. 

    Sprinkle with cheese and tortilla chips.

    Bake 5 to 10 minutes or until cheese is melted. 

    Serve with desired toppings.

    Want to make your own gluten-free taco seasoning?

    Homemade Taco Seasoning Ingredients:

    • 2 tablespoons ground chili powder*
    • 3 teaspoons ground cumin
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 1 teaspoon ground paprika
    • ½ teaspoon dried oregano
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon dried red pepper flakes

    Mix ingredients in a bowl and place in a jar to use as needed.

    *Note: For less spicy taco mix, cut back on the chili powder. 


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    1 hour ago, Fourgifts said:

    Sounds good but is there such thing as gluten free fake ground beef 

    I used to do this with morning star - keep kosher so don’t mix meat and cheese

    Beyond Beef ground would be Gluten free fake beef. They also make a taco meat version so you could opt out of even having to season it, just brown and use.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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