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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gluten free Corn Tortilla Casserole Recipe

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This recipe for Gluten free Corn Tortilla Casserole is from Gabbard-Casey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp EVOO
2 pounds ground beef
1 small onion, peeled and diced
1 clove garlic, minced
1 envelope gluten free taco seasoning
1/2 tsp salt
1/2 tsp freshly ground pepper
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 cups retried beans
9 corn tortillas
2 cups gluten free enchilada sauce
2 cups (8 ounces) grated Cheddar cheese
Directions:
Directions:
In a large skillet, heat EVOO. Brown ground beef for approximately 5-6 minutes and set aside in a large bowl. In the same skillet sauté onions until softened, about 3-5 minutes. Add sautéed onions to ground beef.
Stir in the garlic, taco seasoning,salt, pepper, tomatoes, tomato paste, and retried beans into the ground beef and onions.
Grease a 4-quart slow cooker with nonstick spray. Add 1/3 of the ground beef mixture to cover the bottom of the slow cooker insert. Layer 3 corn tortillas on top of the ground beef mixture and cover with 1/3 of the enchilada sauce, then 1/3 of the shredded cheese. Repeat layers. Cover and cook on low for 6-8 hours.

Serve this casserole along with a tossed salad. Have some additional taco or enchilada sauce at the table along with optional condiments, like chopped jalapeño peppers, green onions, sour cream, and guacamole.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
30 prep and 6-8 hours cooking time
Personal Notes:
Personal Notes:
Bobby Pacheco’s favorite casserole at the Gabbard family reunion.

 

 

 

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