Recipes
Mexican Casserole (gluten free)
By: Barbara
This is one of my favorites :)! All Cabot cheeses are GF. I have substituted Monterey Jack or a mexican mix for the cheddar. The Tostitos form a "crust" on the botton. I've made this for family parties & always come home with an empty pan :)!
Details
- Prep Time:
30 min - Cook Time:
45 min - Ready In:
1 hour, 15 min
Ingredients
- 1 tablespoon veg/olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 pound hamburg
- 28 ounces can stewed tomatos (undrained)
- 1 packet Old Elpaso taco seasoning
- 1 can can sliced black olives (drained)
- 1 can chopped green chile peppers (drained)
- 1 large Bag Tostitos Chips
- 1/2 cup mozzarella
- 1/2 cup cheddar
- 1 pint sour cream
Directions
- Heat oil in skillet/frying pan. Add onion, garlic and hamburg.
- When hamburg is cooked, drain off grease & blend in tomatoes, taco seasoning,chili peppers, and olives. Simmer 10 minutes.
- Grease 9 x 13 pan. Crush Tostitos into small pieces. Layer 1/2 bag of Tostitos on bottom of pan. Add the meat mixture.
- Spread sour cream over meat mixture. Sprinkle mozzarella over sour cream. Spread remaining Tostitos over the top.
- Bake for 30 minutes.
- Remove from oven and sprinkle cheddar cheese over top. Return to oven until cheddar is melted
