Gluten Free Dairy Free Mexican Beef and Beans Casserole
Our family enjoys Mexican cuisine. It is often hard to find something that is quick, easy, and isn’t loaded with gluten and dairy. This is wonderful served over chips (my favorite) but it can also be used as a filling in a corn tortilla. It is really up to you! This dish is loaded with protein and sticks with you!
Gluten Free Dairy Free Mexican Beef & Beans Casserole
Mindy @ Onceamonthmom.com, adapted from Lynn’s Kitchen Adventures
- 1 pound ground beef, browned and drained
- 30 ounces pinto beans
- 8 ounces tomato sauce
- 0.66 cup salsa
- 1 teaspoon chili powder
- 1 cup shredded dairy-free cheese
Combine cooked ground beef, beans, tomato sauce, salsa, and chili powder in bowl. Once combined, place ingredients from the bowl into a 9 x 13 baking dish. Sprinkle dairy-free cheese on top. Bake at 350 degrees for 25-30 minutes. Serve over gluten-free chips or as filling in a gluten-free tortilla.
Prepare as directed above and cover with foil. Freeze BEFORE baking. Freeze cheese in separate freezer bag. To serve: Thaw casserole and cheese. Sprinkle cheese on casserole. Bake at 350 degrees for 25-30 minutes.
**conversion chart image provided by Erik Spiekermann
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