Gluten Free Mexican Casserole

I was going to make pupusas which contains the same basic ingredients as this gluten free Mexican casserole, but you have to make patties out of the cornmeal and stuff each one individually, seal it up and then fry them. Being lazy again, I thought, “Why not just make a one dish casserole?” And I’d prevent the higher fat fried food, as well! This dish can be made with left over ground beef or bison, chopped chicken or turkey, tender chopped beef and more. Add cheese to the mixture, or not. I added mine on time to keep some form to the casserole. It was delicious, but the key is using black refried beans instead of regular. Enjoy!

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Gluten Free Mexican Casserole

Rating: 51

Yield: Serves 4-5

Gluten Free Mexican Casserole

Much like pupusas, but much easier. No need to fill individual cornmeal rolls. Just add it all to one dish and your're done! Gotta love casseroles - clean up's a breeze.

Ingredients:

    For the Filling
  • 1 1/4 lbs. lean ground beef or bison
  • ¾ cup yellow onion, chopped
  • ½ green bell pepper, chopped
  • 1 large clove garlic, minced or grated
  • 1 - 15 oz. can gluten free organic black refried beans (I used La Preferida brand.)
  • ½ cup gluten free low-sodium chicken broth
  • ½ teaspoon gluten free chipotle sauce or hot sauce (I use Bufalo brand chipotle sauce. It contains sugar, but is tomato-free.)*
  • 1 teaspoon ground cumin
  • 2 ½ teaspoon chili powder
  • 1/8 teaspoon salt or sea salt
  • For the Cornmeal**
  • 1 ¾ cup filtered water
  • ½ cup + 3 Tablespoons cornmeal
  • 2 Tablespoons butter, salted or unsalted (or dairy-free substitute)
  • ¾ cup cheddar cheese, shredded (or dairy free Daiya cheese***)

Instructions:

  1. Place ground meat, onion and bell pepper in a skillet and cook on medium high heat, breaking up ground meat, until all meat is no longer pink; reduce temperature to medium-low and cook an additional 3 minutes.
  2. Add chicken broth, seasonings, and hot sauce; stir; reduce heat to simmer and cook for 5 minutes; stirring occasionally. Pour the mixture into a 9x9" casserole dish or a deep-dish pie dish.
  3. Boil the water and butter in a sauce pan. Be careful, as to not allow it to bubbly over. Dairy products are notorious for that. Slowly add cornmeal while continuously whisking. If you add it too quickly it will surely develop lumps, but even those may be whisked out. Simmer for about 2 minutes.
  4. Preheat oven to 350°F.
  5. Spoon the cornmeal on top of the meat mixture, in the center, and with a rubber spatula, spread the cornmeal to cover the entire top. Sprinkle the top with cheese.
  6. Bake for 20 minutes. Then place under broiler for 2-3 minutes, or until golden brown.

Tips

* Some hot sauces or chipotle sauces may not be yeast free. ** Bob's Red Mill makes a Gluten Free Cornmeal that is gluten free & GMO-free). ***Daiya cheese may be found at most Whole Foods Markets.

http://glutenfreerecipebox.com/gluten-free-mexican-casserole/

This entry was posted in Casein-Free, Easy, Gluten Free Chicken Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Gluten-Free Yeast-Free Recipes, Main Dishes, Mexican, Nut-Free, Soy-Free, Sugar-Free. Bookmark this blog post.

2 Responses to Gluten Free Mexican Casserole

  1. ALS says:

    what sides could be served with this? keeping gluten-free in mind…

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