This Easy Mexican Casserole is a super flavorful and hearty one-pan meal. It’s made with juicy ground beef, quinoa, black beans, and topped with a dairy-free cheese sauce. It’s gluten and dairy-free and can easily be Modified AIP compliant.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free dishes that taste as delicious as their conventional counterparts. This easy casserole is inspired by traditional Mexican flavors complete with a cheesy topping but without any dairy or gluten!
Looking for more easy, gluten and dairy free casserole recipes? Try my Gluten Free Green Bean Casserole, Plantain Casserole or Beef and Kale Casserole.
Table of contents
Gluten and Dairy Free Easy Mexican Casserole
This easy casserole is inspired by bold Mexican flavors. It’s all in the homemade taco seasoning. Warm, savory, slightly spicy and zesty, with hints of herbal notes. The spice mix perfectly seasons the ground beef and creates a rich flavor base for the entire dish.
Quinoa and black beans cook in the oven in the beef’s juices and bone broth, so there’s no need to use separate dishes. It’s topped with a vegan and dairy-free cheese sauce that bubbles and browns in the oven, lending a creamy mouth-feel like real cheese! Altogether, this dish is the epitome of comfort food and is a delicious option for a gluten and dairy-free one pot dinner.
Ingredients
- dried oregano
- onion powder
- garlic powder
- cinnamon
- turmeric
- ground cumin
- chili powder
- lime zest
- olive oil
- ground beef – I like lean ground beef but any type will work!
- sea salt
- cilantro
- black beans – drained.
- quinoa – uncooked and rinsed. Many brands of quinoa are sold pre-rinsed. If yours isn’t, you’ll need to rinse it under cool water in a fine mesh strainer first or else it will have a bitter taste.
- gluten-free beef bone broth – adds flavor and amps up the nutrient density more than water alone.
- dairy-free cheese sauce
- green onions – for garnish
Ingredient Substitutions
- Ground beef: You can substitute with another type of ground meat like ground turkey, pork, chicken or lamb.
- Black beans: You can use other types of beans like pinto beans or red kidney beans, just note the cook time may vary.
- Quinoa: You can use rice instead, just note the cook time will be a bit longer.
- Gluten-free bone broth: Use any kind of sodium-free bone broth, stock, or even water. Ensure the ingredients are gluten-free if using a store-bought version of stock or broth.
- Dairy-Free Cheese Sauce: You can use any type of shredded dairy-free cheese instead.
- AIP Modification: Omit the chili powder from the spice mix and omit the paprika from the Dairy-Free Cheese Sauce to make this recipe comply with the Modified AIP version of the AIP diet.
Instructions
Step 1: Prep
Preheat the oven to 375F.
Step 2: Make the Homemade Taco Seasoning
In a small bowl, combine oregano, onion powder, garlic powder, cinnamon, turmeric, cumin, chili powder (if using) and lime zest.
Step 3: Bloom the Spices in Oil
Heat the olive oil in a large cast iron skillet over medium heat. Add the spice mix and allow the spices to bloom, stirring frequently for 1 minute.
Step 4: Cook the Beef
Add the ground beef and season with salt and cilantro. Cook until the meat browns.
Step 5: Add quinoa, black beans, and bone broth.
Add black blacks and quinoa, stir. Add the bone broth and bring to a boil.
Step 6: Bake the Casserole
Once at a rapid boil, cover the skillet and place into the oven for 15-20 minutes. Bake until the liquid absorbs and the quinoa is cooked. Remove the baked casserole from the oven once the quinoa has cooked.
Step 6: Add the cheese
Pour the dairy-free cheese sauce or drizzle shredded dairy-free cheese on top the casserole. Smooth it out to cover the top with a spatula.
Step 7: Broil the casserole
Set oven to HI broil and broil for 2-3 minutes or until cheese is brown and bubbling.
Step 8: Garnish and serve
Top with chopped green onions, more chopped cilantro, and any other garnishes you’d like. Serve hot.
Tips
Adjust the Seasonings
Adjust the chili powder for more or less heat (or omit altogether). Alter the other spices to suit your preference.
Optional Toppings and Garnishes
I highly recommend avocado slices for some extra creaminess. Other good options include sliced red onion, jalapeños or chipotle peppers, sliced black olives (you can add this inside the casserole rather than on top) or top with crushed tortilla chips (gluten-free).
What to Serve with this Easy Mexican Casserole
This casserole pairs well with simple leafy greens and vegetable dishes that let its flavors shine.
Some complementary sides include this Cucumber Mango Salsa, Shaved Vegetable Spring Salad or Mango Arugula Avocado Salad.
Scoop it with gluten-free tortilla chips to enjoy it as a dip!
Fill Gluten-Free Tortillas, Sweet Potato Tortillas or corn tortillas with the casserole to make tacos or burritos.
Frequently Asked Questions
You can make the entire dish and store it in the fridge or freezer. Skip broiling the cheese sauce and add it when about to serve, following the recipe card instructions. Reheat in the oven until warmed through.
Storage & Reheating Instructions
Fridge: Store the cooled casserole or leftovers in the fridge in an airtight container for up to 5 days.
Reheat individual portions in the microwave. For the entire dish, cover the casserole with foil and reheat in the oven at 350F until it’s warmed through.
Freezer: Store the cooled casserole or leftover portions in a freezer-safe container or resealable bag for up to 3 months.
Thaw in the fridge overnight then cover with foil and bake in the oven at 350F for 20-30 minutes or until it’s warmed through.
I hope you love this Gluten and Dairy-Free Easy Mexican Casserole. If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Print
Easy Mexican Casserole Recipe (Gluten and Dairy-Free)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Easy Mexican Casserole is a hearty gluten and dairy-free one-pan dinner. This flavorful dish is made with deliciously spiced ground beef, quinoa, black beans, and topped with a dairy-free cheese sauce. It can also be Modified AIP compliant.
Ingredients
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 1.5 tsp ground cumin
- 1 tsp chili powder (omit for AIP Modified Elimination)
- zest of one lime
- 3 TBSP olive oil
- 1 lb ground beef
- 1.5 tsp sea salt
- 1/2 cup cilantro, chopped (plus more for garnish)
- 1 15 oz can black beans, drained
- 1 cup uncooked, rinsed quinoa
- 2 cups gluten-free bone broth (or any sodium-free bone broth, stock, or water)
- 1 cup dairy-free cheese sauce (or shredded dairy-free cheese of your choice)
- chopped green onions (for garnish)
Instructions
- Preheat oven to 375F.
- In a small bowl, combine oregano, onion powder, garlic powder, cinnamon, turmeric, cumin, chili powder (if using) and lime zest.
- Heat a large cast iron skillet over medium heat with olive oil.*
- Add spice mix to oil and allow spices to bloom, stirring frequently for 1 minute.
- Add ground beef, salt and cilantro and cook until meat has browned.
- Add black beans and quinoa and stir.
- Add bone broth/stock or water and bring to a boil.
- Once at a rapid boil, cover skillet and place into the oven for 15-20 minutes, until the liquid has been absorbed and quinoa is cooked.
- Remove lid and pour dairy-free cheese sauce on top the casserole (or drizzle shredded dairy-free cheese). Use a spatula to smooth and cover the top.
- Set oven to HI Broil and broil for 2-3 minutes or until cheese is brown and bubbling.
- Garnish with chopped green onions and additional cilantro, or any garnishes that you’d like.
- Serve hot.
Notes
*Or other oven-safe skillet with a lid. I used a cast iron braiser so I could transfer it straight from the stovetop to the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Mains
- Method: Stovetop, Baked
- Cuisine: Mexican-inspired
We were surprised at how flavourful this recipe was and enjoyed it thoroughly with a bit of salsa and avocado on top! Such a simple recipe to make! Had the left overs heated up and added to a salad the next day! Will be doubling the recipe next time and adding some extra veggies. This would be ideal to use in tacos or enchiladas as well! Thanks for a great recipe!
I am preparing to start the AIP diet next week. I’ve been scouring blogs to save recipes and to stock my freezer (7 meals so far). I learned about the Modified AIP earlier today when reading your recipes-thank you!
My question is: can the “cheese” sauce be frozen with this casserole? Thank you for all your hard work. I have copied quite a few of your url’s to a document so I have easy to find recipes.
Yes, readers have frozen this sauce before. I’d recommend you save the broiling part for once you’ve defrosted it though. i.e. put it back in the oven on broil before serving (once you defrost it) so it can get nice and brown and bubbly
Super flavorful, delicious and easy. We’ll definitely be adding it to the regular meal rotation!
Black beans and quinoa are both not AIP friendly, would you recommend a substitution for these?
Hi Brittany, we have an ingredients and substitution section in our blog posts where you can find answers on this. This recipe is compliant with the modified AIP protocol not Core AIP. If you’re not familiar with these updates to AIP we also linked to them in the post 🙂