Recipes

Mexican Beef Rice and Bean Bake (gluten free, egg free)
By: Lisa Renshaw
This delicious casserole takes like a cross between a taco and chili...yummy!!
Details
- Prep Time:
5 min - Cook Time:
30 min - Ready In:
35 min
Servings: 4 cups
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 2 teaspoons olive oil
- 2 cups cooked rice (brown rice used in this recipe, but any type would work)
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 5.25 ounces can corn drained
- 15 ounces can gluten free chili beans
- 10 oz can gluten free diced tomatoes with green chilies drained
- salt and pepper to taste
- 4 cups gluten free tortilla or corn chips, crushed
- 16 ounces cheddar cheese finely shredded
- Garnish with your choice of the following:
- sliced green onions
- cilantro
- gluten free sour cream
- gluten free salsa
Directions
- Preheat oven to 350 degrees. Spray a 13x9 inch glass baking dish with gluten free cooking spray. Set aside.
- In a large skillet brown ground beef with onions in oil. Drain and return to skillet, along with cooked rice, chili powder, ground cumin, tomatoes with green chilies, chili beans, corn, salt and pepper to taste. Stir well, and simmer over low heat 5 minutes.
- Assemble Mexican Beef Rice and Bean Bake by covering bottom of prepared baking dish with tortilla chips.
- Layer half of the cheese over tortilla or corn chips.
- Spoon on beef mixture.
- Top with remaining cheese.
- Bake uncovered 15-20 minutes, or until cheese is melted.
- Garnish as desired