I rarely put together a one-dish meal outside of the slow cooker. I’m just not a casserole gal (anymore). Back in the 90s, I could casserole with the best of ’em. But these days, especially since going gluten-free nearly a decade ago, casseroles just fell out of favor with me.
That’s especially good for Dreamy because he is a self-proclaimed hater of casseroles. Don’t mix all my food together.
But this, this enchilada casserole, well, this one is a different story.
Maybe it’s because Mexican food lends itself to layering (at least to me it does) and lots of gooey, melty cheese.
I don’t know, but when I make it, the faces at the table light up and the dish is empty when dinner is over. Mission accomplished: One dish, one meal for the entire family. Makes me feel a little victorious.
Now, this dish pictured here is full of three types of cheese, but you can also do what I have in the past and make it dairy-free. Simply use your favorite dairy-free cheese, like Daiya brand vegan gluten-free cheese. It makes for a comforting, satisfying family meal either way.
Feel free to layer in your favorite cooked veggies for added nutrition. From baby spinach leaves to thin sliced zucchini to sliced mushrooms, the options are deliciously endless!
Gluten Free Enchilada Casserole
- 2 Tablespoons oil
- 1 cup diced eggplant (peeled)
- 1 cup diced zucchini (peeled)
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef (I prefer grass fed beef. You may substitute another ground protein, like turkey or chicken, if you prefer. Or you may use a gluten-free meat substitute product, if you prefer.)
- ½ teaspoon ground cumin
- ½ teaspoon dried crushed oregano leaves
- ¼ teaspoon salt
- Several grinds black pepper
- 1½ cups enchilada sauce (Make your own with my recipe for Homemade Enchilada Sauce.)
- 10 ounce can tomato sauce
- 2 teaspoons chili powder
- 1 package Gluten-Free Corn tortillas (I use about 20 six-inch tortillas.)
- Grated or sliced cheese or dairy-free cheese substitute like Daiya brand (about 2 cups)
- Garnish: cilantro, sour cream (dairy- or dairy-free), salsa, sliced jalapeno peppers, diced tomatoes, etc. - all optional - use what you like on your Mexican dishes.
- In a large deep skillet over medium heat, warm oil and cook eggplant and zucchini until becoming tender, about 5-7 minutes.
- Add onion and cook until tender, about 7 minutes.
- Add garlic; stir and cook 1 minute.
- Transfer veggies to a large bowl, then add ground beef and seasonings to the skillet where you cooked the veggies. Brown until meat is cooked through; drain any fat from meat and return meat and cooked vegetables to the skillet, over medium heat.
- To the meat mixture add enchilada sauce, tomato sauce and chili powder.
- Bring to a boil, then reduce heat and simmer uncovered 5 minutes.
- While meat mixture simmers, preheat oven to 375F.
- Lightly grease a 9x13-inch baking dish or large oval casserole of similar size.
- Line sides of dish with tortillas, allowing the tortillas to come up over the side of the dish, about 1½ inches. Overlap tortillas slightly in the dish. I use about 4 tortillas for each side and 2 for each end.
- Place 2 tortillas on the bottom of the dish to cover the exposed area where the other tortillas did not cover.
- Remove beef mixture from heat and pour half of the beef over tortillas in dish.
- Top with half of cheese.
- Repeat the layers once more, ending with cheese.
- Place in hot oven to warm through and melt cheese, about 15 minutes.
- Removed from oven and serve.
Don’t miss the Homemade Enchilada Sauce Recipe!