Who doesn’t love a good casserole? Enjoy this gluten free taco casserole for Taco Tuesday or any night of the week!
1 1/2 lbs Extra Lean Ground Beef
1 Yellow Onion (chopped)
6 ozs Black Olives
15 ozs Fire Roasted Diced Tomatoes
15 ozs Tomato Sauce
2 tsps Chili Powder
1 tsp Smoked Paprika
1 tsp Sea Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Oregano
1/2 tsp Black Pepper
12 Almond Flour Tortillas (Siete Foods)
2 cups Cheddar Cheese (Shredded)
Preheat your oven to 400 degrees.
In a frying pan cook the ground beef until there is just a little pink left. Add the chopped onions and cook until they are beginning to become translucent. Add the olives, roasted tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, garlic powder, onion powder, oregano and black pepper. Cook until warmed through and simmering slightly.
In a 9×13 baking dish spoon a layer of the beef mixture to cover the bottom of the pan. Add a layer of 6 corn tortillas. Then add another layer of the beef mixture. Top this layer with half the cheese and then add the remaining 6 corn tortillas. Finally top the casserole with the last of the beef mixture and the rest of the cheese.
Bake at 400 degrees for 10 minutes. The cheese should be melted, but the casserole may not be bubbling.
Serve hot with shredded lettuce, avocado slices, sour cream, lemon wedges or salsa.
Leftovers: Freeze in an airtight container for up to a month.
Dairy-Free: Use dairy-free cheese shreds.
No Ground Beef: Use ground turkey, shredded chicken, or plant-based ground meat alternative.