Gluten-Free Mexican Beef Casserole For Spring
A delicious and easy-to-make gluten-free casserole that combines the flavors of Mexico with comforting beef and cheese, perfect for spring dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked quinoa
- 1 packet taco seasoning
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat until fully cooked.
- Add the taco seasoning, black beans, corn, diced tomatoes, and cooked quinoa to the skillet. Stir to combine.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased casserole dish.
- Top with shredded cheddar cheese and chopped green onions.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
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Notes
- Feel free to add your favorite vegetables to the casserole.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños or hot sauce.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg