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    Scott Adams

    King Ranch Casserole (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Phyllis Chinn.



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    12 tortillas - spray with oil and roast at 350 until crispy (turning once). Reserve.

    Sauce:
    2 Tablespoon butter
    2 cloves garlic, minced
    ¾ teaspoon chili powder
    ½ teaspoon salt
    ½ teaspoon ground pepper
    ¼ teaspoon cayenne
    ¼ teaspoon ground cumin
    2 Tablespoon gluten-free flour
    1 cup chicken broth
    ½ cup milk
    3 Tablespoon sour cream

    Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside.

    Meat/vegetable mixture:
    1 ½ pounds ground beef; brown and set aside.
    1 Tablespoon butter
    1 onion, chopped
    1 clove garlic, minced
    1 small green bell pepper, cored, seeded, and chopped
    8 oz. mushrooms, sliced
    ½ cups sliced ripe olives
    1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice)

    Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy.

    2 cups shredded Colby or cheddar cheese

    Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly.

    Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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