Easy Mexican Casserole Recipe (Gluten and Dairy-Free)

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.

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

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. 

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