Gluten-Free Mexican Beef Casserole

Name: Gluten-Free Mexican Beef Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Gluten-Free, Grain-Free
Ingredients: 1 TB olive oil; ½ onion, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 17.6 oz ground beef (we use Butcher Box meat); 3 tomatoes, chopped; 1 can chilli beans (see Intro Note); 3.5 oz sour cream; 1.2 oz pitted black olives, sliced; 2 green onions, sliced; Sea salt; Freshly ground black pepper; 3.5 oz Cheddar cheese, grated

A hearty, rich Mexican casserole that will feed your whole family. Add your favorite toppings, like sour cream, black olives, fresh tomatoes, jalapenos, and guacamole. Pair it with a fresh salad for a balanced meal.

Tasty, hearty, and includes all the “feels,” this casserole hits the spot if you are craving something Mexican. I call for canned chili beans here, but if you cannot source it, use any beans and add a generous pinch of chili flakes to the mix (or leave it out altogether if you are cooking for the kids). This is delicious as is and needs nothing more than maybe a green salad on the side if you want something ‘fresh’ to cut through the rich heartiness.

Serves 4

Gluten-Free Mexican Beef Casserole

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Ingredients

1 TB olive oil
½ onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
17.6 oz ground beef (we use Butcher Box meat)
3 tomatoes, chopped
1 can chilli beans (see Intro Note)
3.5 oz sour cream
1.2 oz pitted black olives, sliced
2 green onions, sliced
Sea salt
Freshly ground black pepper
3.5 oz Cheddar cheese, grated

Instructions

Preheat the oven to 355°F.
Have all your ingredients prepped and ready.
Heat the oil in a large, non-stick pan and add the onions and garlic, cooking over moderate heat until they completely soften and start to caramelize.
Add the ground beef and increase the heat to high, cooking until it has evenly browned.
Add three-quarters of the chopped tomatoes along with the beans to the pan and reduce the heat to moderate. Cook until the tomatoes break down and there is very little moisture left in the pan.
Use this time to prepare the remaining ingredients.
Pour the mixture into a medium baking dish, approx. 8x8”.
Spread on the soured cream, then top with the remaining chopped tomatoes, olives, and half of the onions. Cover with cheese.
Bake on the middle rack in the oven for 30 minutes.
Season with salt and freshly ground black pepper. Just before serving, sprinkle the remaining green onions to garnish.