Taco Salad Casserole
Ingredients
- 1 (11-oz) pkg gluten-free tortilla chips, crushed
- 1 (6.9-oz) pkg gluten-free Mexican rice (such as Zatarain's)
- 1½ lb ground beef
- 1 cup chopped onion
- 1 (1-oz) envelope gluten-free taco seasoning mix (such as McCormick)
- ⅓ cup water
- 1 (15.4-oz) can gluten-free refried beans (such as Amy's)
- 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 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. Dollop 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
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
