I love Mexican food.
I love authentic Mexican food, kinda sorta Mexican food, trashy street Mexican food, you name it, I’ll probably eat it. However, it’s not always friendly to those of us who have to eat gluten and dairy-free. Especially the traditional gooey, cheesy, yummy saucy things that I like to order. This gluten-free and dairy-free enchilada casserole is delicious and gets rave reviews every time I make it.
Super Simple Enchilada Casserole
Pre-heat oven to 375°
1 Package Corn Tortillas
1 1/2 Cans Rosarita Enchilada Sauce (It’s gluten-free) or I now like to make my own by using Against All Grain’s Enchilada Sauce Recipe (It freezes well too!)
1 1/2 Cans Rosarita Low Fat Refried Black Beans or You can make your own by mashing 2 cans of rinsed organic black beans with about 1 Tablespoon of olive oil or avocado oil
1 Package Daiya Cheddar Style Shreds
1 lb. Ground Beef
1 Yellow Onion, diced
1 Red Jalapeno Pepper, diced with seeds and membrane
Open re-fried beans or make your own and set aside. Place the enchilada sauce in a small sauce pan and heat until warm. Place the hamburger, onion, and jalapeno in a large skillet and cook until meat is done, drain oil if necessary.
Spray a 9×11 baking dish lightly with non-stick spray and layer four tortillas on the bottom.
Pour a ladle of sauce over the tortillas.
Add about 1/2 of the beans and spread them out a little bit.
Add about 1/3 of the meat mixture.
Sprinkle with a little cheese and then do the process all over again until you run out of ingredients. I think I did three layers with about a cup of sauce left over. You don’t want it too juicy. The picture below is after the third layer before going into the oven. The third layer gets a more generous helping of cheese.
Spray a piece of tin foil and cover. Bake in a pre-heated oven until bubbly, about 3o-35 minutes or so. Top with green onions and tomatoes before serving.