Taco Salad Casserole
Ingredients
- 2 (5-oz) pkg grain-free tortilla chips with lime, crushed
- 1 (6.9-oz) pkg gluten-free Mexican rice
- 1½ lb ground beef
- 1 cup chopped onion
- 1 (1-oz) envelope gluten-free taco seasoning mix
- ⅓ cup water
- 1 (15.4-oz) can gluten-free refried beans
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) pkg shredded lettuce
- 3 Roma tomatoes, chopped
- 1 (8-oz) carton sour cream
Instructions
- Place crushed chips in a lightly greased broiler-safe 13- x 9-inch baking dish. Cook rice according to package directions; spoon over chips.
- Meanwhile, cook beef and onion in a large skillet over medium heat 8 to 10 minutes or until beef is browned and crumbly; drain and return to skillet.
- Add taco seasoning mix and water; cook, stirring occasionally, until thickened. Stir in beans and corn; cook, stirring often, 2 minutes.
- Preheat broiler. Spread beef mixture over rice, and sprinkle with cheese. Broil 3 to 4 minutes or until cheese is melted. Top with lettuce, tomatoes, and sour cream just before serving.
Gluten Free Meal Plan
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