|Prep Time:||Cook Time:||Total Time:||Servings:|
|20 minutes||50 minutes||70 minutes||8 |
- Gluten free non-stick cooking spray
- 1 pound ground beef
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon chili powder
- ½ teaspoon pepper
- 1½ cups Xochitl Stone Ground Salsa
- 1 (2.25-ounce) can sliced black olives
- 1 cup cottage cheese
- 1 cup sour cream
- 6 cups grated sharp cheddar cheese
- 6 cups Xochitl tortilla chips
- 1 large tomato , diced
- 2 tablespoons pickled jalapeño slices
- 2 green onions , sliced
▢ Preheat the oven to 350 degrees. Spray a 9×12-inch baking dish with cooking spray.
▢ Place the beef in a non-stick skillet, season with salt, cumin, chili powder, and pepper. Cook over medium-high heat until browned. Drain off any fat. Add the salsa, beans, corn, and half the olives. Stir and continue to cook for 2 minutes or until everything is heated through.h.
▢ Place the chips in a large food storage bag and crush.
▢ Put half the beef mixture in an even layer in the bottom of the prepared baking dish. Top with half the cottage cheese sour cream mixture, then 2 cups of grated cheese, and half the crushed chips. Repeat the layers. Cover with foil and bake for 30 minutes. Leave oven on.
▢ Remove the foil, sprinkle the remaining 2 cups of cheese over the top, scatter the rest of the olives, the tomatoes, and the jalapeño slices over the top. Cook for another 5-10 minutes or until the cheese on top is fully melted. Scatter the green onion on top and serve.
“Casseroles are so convenient. They feed several (or 1-2 people a few times), they generally use easy-to-find ingredients, and chances are they are covered with cheese to give you those comfort food vibes. This Gluten-Free Tex-Mex Casserole checks all those boxes and more – you’re going to love this one!”Simply Gluten Free Magazine
Stone Ground Salsa
Salted Corn Chips