April 28, 2009
Mexican Casserole #2
Welcome to What’s for Dinner Wednesday (gluten-free style). At the end of my recipe you will find links to other blogs with gluten-free dinner ideas. We would love for you to join by adding your link. If you have not participated before, please read the guidelines here.
There are so many ways to make a Mexican casserole, and as you can see, I am not creative with names. These casseroles always seem to be a big hit, though. Here’s another one my family likes.
Gluten-Free Mexican Casserole #2
- 1 lb. ground beef
- 1 onion, chopped (optional)
- 1 pkg. gluten-free taco seasoning
- lightly crushed tortilla chips
- 1 can beans, drained (pinto, navy, kidney, whatever you like)
- 1 can enchilada sauce
- 1 c. shredded cheddar cheese
Cook and drain the beef and onion. Add the taco seasoning mix and prepare according to the package directions. Put lightly crushed tortilla chips into a rectangular baking dish about 9 x 13 inches. Use enough to cover the bottom. Sprinkle the beans evenly over top. Spoon the beef/onion mixture over the beans. Pour the enchilada sauce evenly over all of it. Top with more chips and the cheese. Bake at 375 degrees for 20 minutes.
What did you have for dinner this week?
|1. The W.H.O.L.E. Gang Buffalo Chicken Mini Burgers|
2. Rachel (Pork Roast.. slightly sweet.)
3. Brian (Garlic Chicken Pizza)
|4. Heather @CeliacFamily (Gumbo)|
5. Gina (Pasta Carbonara)
6. JoAnn (Breakfast Quiche)
|7. Kim Smith (Morning Glory Muffins)|
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