Gluten-Free Enchilada Casserole
Check out this easy recipe for a gluten-free enchilada casserole the whole family will love!
Photo: Tasha Agruso
Gluten-free recipes don't have to be boring or lack flavor. This enchilada casserole is totally gluten-free and happens to be one of my favorite recipes ever. Best of all, it's loved by my entire family!
Gluten Free Enchilada Recipe
3 cups gluten-free red enchilada sauce (easy to find at most major grocery stores)
16-20 corn tortillas, cut in half
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained6 scallions, thinly sliced
1 1/2 pounds seasoned and cooked ground beef
3 cups shredded cheddar cheese
2 jalapeños, sliced
1 cup cherry tomatoes, cut in half
Photo: Tasha Agruso
Heat your oven to 375 degrees F.
Spray a 9 x 13 inch baking dish with non-stick spray. Pour about 3/4 cup enchilada sauce in the bottom of the baking dish and spread it out so that it evenly coats the bottom.
Cover the enchilada sauce with tortillas.Layer on about 1 cup black beans, 1/2 cup corn, and a fourth of the green onions.
Photo: Tasha Agruso
Next add a layer of ground beef and shredded cheese.
Repeat layers of enchilada sauce; tortillas; beans, corn, and scallions; and beef and cheese until you have used all of your ingredients. (Reserve about 3/4 cup of cheese to sprinkle on the top at the end.) Top the casserole with a final layer of tortillas.
Bake for 20 minutes.
Remove the dish and add the remaining cheese over the top of the casserole. Then place your dish back in the oven and bake for an additional 5 minutes.
Once the cheese is melted, top the casserole with sliced jalapeños and sliced cherry tomatoes.
Serve while warm.
Photo: Tasha Agruso
