Gluten Free Burrito Casserole Recipe

When you’re craving a burrito, is it really that gluten-containing tortilla  you’re after?  My guess is that it’s actually the hearty combination of fillings–the rice, beans, cheese, meat, etc. that got your mouth watering in the first place. Sure you could always make or buy gluten-free tortillas, but why not take a twist on the classic and ditch the burrito shell all together?

This recipe comes straight from my cookbook, The Warm Kitchen. This recipe is versatile, family-friendly and cooks up in about 20 minutes. Dinner is served!

 

Gluten-Free Burrito Casserole

Serves 4-6

Ingredients

1 cup uncooked brown or white rice, or quinoa

1 pound ground beef or turkey

1 tablespoon mild chili powder

1 teaspoon paprika

1/2 teaspoon each: garlic powder, cumin, coriander, and black pepper

1 teaspoon sea or kosher salt

1 small can of mild green chiles, chopped

1/2 cup sour cream (omit for dairy-free or use a plain yogurt substitute)

1/2 cup ranch dressing

1 15-ounce can black, pinto, or kidney beans drained and rinsed ( Chef Tip: Use 2 cans of beans for extra protein!)

1/2 cup salsa

1/2 cup shredded cheddar or Monterey Jack cheese, or cheese substitute

**Make sure all of your ingredients are gluten-free including spices; check labels and ingredients.

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1. Cook rice or quinoa according to package directions. Or, turn to page 139 in The Warm Kitchen for some more tips.

2. About 10 minutes before rice or quinoa is done, heat large saute pan on medium to medium high heat. Place walnut-sized pieces of the ground meat in the pan. Prepare in batches if you run out of room and reduce heat if fat splatters out the side of the pan. Don’t move the meat once you get it in the pan–it will cook better this way.  Sprinkle all the spices (except salt) over the meat and turn the pieces over once they are brown and cook the other side.

3. When both sides of the meat have browned, use the side of a spoon to break the meat up into smaller pieces. Drain fat if necessary. Add salt and 1/2 cup of water. Cook for 3 to 4 minutes and shut heat off.

4. Preheat oven to 350 degrees Fahrenheit and grease a large casserole dish.

5. Place rice or quinoa in bottom of the casserole dish. Top with meat and green chiles pressing down. Mix sour cream and ranch dressing (if using) and spread on top of meat. Add beans and salsa and top with cheese.

6. Cover and bake 20 to 30 minutes or until cheese is melted and casserole is bubbling. Remove cover and cook 5 more minutes. Allow to rest 5 more minutes before serving.

 

Tip: If you are craving a real burrito, use an Udi’s Flour Tortilla for the burrito shell. It’s my favorite one on the market right now. Either heat the tortilla in the microwave on a wet paper towel for 20 seconds on each side or, heat the tortilla on a flat grill pan until warm and pliable but not brown. Once warm, place about 1 cup of burrito filling in the center. Fold the long side closest to you over, fold the left and right sides in, then roll to close.