Basic Gluten-free Taco Casserole

Celiac.com 06/02/2023 - When you're too tired to cook, and even too tired to make nachos, but you need a gluten-free "meal," this recipe will save you. This taco casserole is even more basic than our earlier version with ground beef. It's a simple marriage of chili, corn chips, and cheese are topped with lettuce, tomato and other favorites. You can use your favorite gluten-free canned chili, as desired. Add your favorite salsa, or change toppings as you like. 

Ingredients:

• 6 cups corn tortilla chips
• 2 cups canned gluten-free chili with beans
• 1 cup shredded Cheddar cheese
• 3 cups chopped green lettuce
• 2 Roma (plum) tomatoes, chopped
• ½ cup sliced black olives, drained and pitted
• ¾ cup salsa
• ¼ cup sour cream
• dash of gluten-free hot sauce, such as Tapatío or Crystal, as desired
• pickled jalapeños, sliced, as desired

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Directions:
Heat the oven to 350F (175C).

Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.

Bake for 20 to 25 minutes in the heated oven, until chili is bubbling and cheese is melted. 

Remove from oven and allow to cool slightly.

Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving, as desired.

Note: To double this recipe, just use a 9x13-inch baking dish.