Gluten Free Taco Casserole (dairy free)

I am celiac, lactose intolerant and allergic to almonds. In the begining, it was so hard to find recipes that cater to more than one food allergy or restriction. Afterwards, it was so important that every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies!

This easy taco casserole recipe is gluten free, nut free and has a low carb option. It can also be made dairy free.

This gluten Free Taco Casserole is the perfect easy dinner or lunch option, similar to my gluten free one pan cheesy taco skillet! This easy recipe is packed with flavor but also packed with vegetables. It’s a great option for taco tuesday! The leftovers of the taco casserole are a great way to make busy weeknights easier to handle. I make this casserole recipe at least once a week in my house for taco night! Sometimes we even use the leftovers as the stuffing in our air fryer taquitos!

The casserole is also loaded with shredded chicken, brown rice, tomatoes, green peppers, and onions. These ingredients are all packed with protein, fiber, and vitamins, making this casserole a well-rounded and nutritious meal.

This casserole is also incredibly easy to make. All you need to do is combine all of the ingredients in an oven safe frying pan and bake for 20-25 minutes. That’s it! This casserole is the perfect weeknight meal when you’re short on time but still want to eat something delicious and satisfying.

WHY YOU’LL LOVE THIS RECIPE

• This gluten Free Taco Casserole is Gluten-free, dairy-free and nut-free
• This meal can easily be made vegan but subbing jackfruit instead of shreeded chicken.
• All you need is your favorite taco toppings, some cauliflower rice, corn tortillas and shredded chicken.
• Yes, you can take the easy way and use rotisserie chicken to make your life easier!!
• Its super easy to make. It only takes 10 minutes to prep!
• Its easy to meal prep for lunches for the week.
• Good for left overs!
• You can make it as spicy as you want! I love adding hot sauce on top before serving!
• This Gluten Free Taco Casserole is filling and you can have as much as you want since its packed with veggies.

INGREDIENTS & SUBSTITUTIONS

Shredded chicken

Shredded chicken has a mild, slightly sweet flavor that pairs well with the other flavors in the casserole.

You can use rotisserie chicken, lean ground beef, ground turkey or ground chicken in this recipe. Use cooked tofu in place of shredded chicken in this gluten Free Taco Casserole for a vegan option!

Cauliflower rice

Cauliflower rice has a slightly nutty flavor that is similar to regular rice. It is also slightly crunchier, which adds a nice texture to the casserole. Cauliflower rice is a low-carb and gluten-free alternative to regular rice. It is also a good source of fiber, which can help you feel full and satisfied.

You can use regular rice, quinoa, or bulgur wheat in place of cauliflower rice.

Brown rice

Brown rice has a nutty flavor that is slightly chewy. It pairs well with the other flavors in the casserole and helps to give it a hearty texture.

You can use white rice, quinoa, or bulgur wheat in place of brown rice.

Tomatoes

Tomatoes have a sweet, acidic flavor that pairs well with the other flavors in the casserole. They also add a bit of moisture and help to keep the casserole from becoming dry.

You can use canned tomatoes, tomato sauce, or tomato paste in place of fresh tomatoes.

Green bell pepper

Green peppers have a slightly sweet and peppery flavor that pairs well with the other flavors in the casserole. They also add a bit of crunchiness. You can use red bell peppers, yellow bell peppers, or orange bell peppers in place of green peppers.

Onions

Onions have a strong, savory flavor that pairs well with the other flavors in the casserole.

You can use shallots, leeks, or chives in place of onions in this gluten Free Taco Casserole.

Cheddar cheese

Cheddar cheese has a sharp, salty flavor that pairs well with the other flavors in the casserole. It also adds a bit of richness and creaminess.

You can use other types of cheese, such as Monterey Jack, Colby, or Gruyère, in place of cheddar cheese. You can also use vegan cheese or dairy-free cheese.

Taco sauce

Taco sauce has a tangy, spicy flavor that pairs well with the other flavors in the casserole. It also adds a bit of moisture and helps to keep the casserole from becoming dry.

You can make your own taco sauce by mixing together chili powder, cumin, garlic powder, and salt. You can also use salsa or enchilada sauce in place of taco sauce.

Making this recipe vegan

This recipe is easy to make this Gluten Free Taco Casserole vegan by subbing unseasoned shredded jackfruit in the place of the chicken or ground meat. It’s a 1:1 sub which means you can use the same amount of jackfruit for the chicken.

If you don’t like jackfruit or don’t want a shredded substitute you can double the amount of vegetables and leave out the chicken for a full vegan taco bake.

You can choose to use vegan cheese or eliminate the cheese all together.

For the avocado and yogurt option make sure to use vegan yogurt.  

TASTE & TEXTURE

The gluten Free Taco Casserole has a hearty, flavorful taste that is both savory and slightly sweet. The shredded chicken, cauliflower rice, brown rice, tomatoes, green peppers, onions, and cheddar cheese all come together to create a delicious and satisfying dish. The casserole has a slightly crunchy texture from the cauliflower rice and a creamy, cheesy texture from the cheddar cheese. The taco sauce adds a tangy, spicy flavor that helps to balance out the other flavors in the casserole.

HOW TO MAKE

DIRECTIONS

STEP 1

Cut the corn tortillas in half and cover the bottom of the oven safe large skillet or casserole dish.

STEP 2

Top with cauliflower rice and brown rice.

STEP 3

Create another layer with corn tortillas.

STEP 4

Add the peppers, tomatoes, onions, and taco meat.

STEP 5

Create a top layer with corn tortillas.

STEP 6

Cover with cheese.

STEP 7

Bake at 425 for 30-40 minutes until fully heated through if you are baking in the oven. Cook on medium heat to medium-high heat if you are heating on the stove. Cook covered with tin foil. Remove tin foil for the final 10 minutes.

EXPERT TIPS & TRICKS

• The casserole gets crispy along the edges which is my favorite part! Sometimes I leave the casserole in to bake longer so the edges are crispier.
• To make this a super low carb casserole you can use all cauliflower rice, no brown rice and eliminate the corn tortillas.
• You can add other vegetables to the gluten Free Taco Casserole, such as corn, black beans, or corn.
• You can add other spices to the casserole, such as chili powder, cumin, or garlic powder.
• You can make your own homemade taco seasoning by mixing together chili powder, cumin, garlic powder, and salt.
• You can top the casserole with your favorite toppings, such as sour cream, pico de gallo, guacamole, green onions or salsa.

HOW TO SERVE & STORE

To serve: Let the gluten Free Taco Casserole cool slightly before serving. This will help the flavors to blend together. You can serve the casserole as is, or you can top it with your favorite toppings, such as sour cream, guacamole, or salsa.

To store in the fridge: The casserole can be stored in the fridge for up to 3 days. To store the casserole, simply place it in an airtight container or cover with plastic wrap. When you’re ready to eat, remove the casserole from the fridge and let it come to room temperature for about 30 minutes before reheating.

To store in the freezer: The casserole can be stored in the freezer for up to 3 months. To freeze the casserole, simply place it in a freezer-safe container. When you’re ready to eat, thaw the casserole overnight in the fridge and then reheat it according to the instructions below.

To reheat: To reheat the gluten Free Taco Casserole, preheat the oven to 350 degrees F (175 degrees C). Place the casserole in a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat the casserole in the microwave. Simply microwave the casserole on high for 3-5 minutes, or until heated through.

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