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This is an easy layered gluten and dairy free taco bake recipe!
Living a gluten and dairy free lifestyle, I love when I can find a one-dish meal that the whole family can share. I find that so many one-dish meals include cheese. Daiya makes a great cheese-like product when cheese just can’t be omitted from a recipe. My oldest daughter LOVES tacos and this dinner always gets two thumbs up from her. Truth be told, there aren’t generally leftovers, so if you’re thinking about tomorrow’s lunch, double the recipe and make it in a 9 x 13 pan.
A quick meal for any night of the week, this will become a family go-to. Or, use it as a hearty dip with tortilla chips that will be the hit of any party. With this recipe, you can use store-bought taco seasoning, or use this recipe to make your own.
We had a hard time finding a store-bought taco seasoning mix without ingredients we couldn’t pronounce. Therefore, we created our own recipe!
Taco Bake, Gluten & Dairy Free
- 1 small Onion, finely chopped
- 1 lb Ground beef
- 1 Tbsp Olive Oil We use EVOO
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ cup Taco Seasoning Store bought, or make your own
- ½ cup Water
- 1 tsp Hot Sauce Optional
- 1 cup White rice (serving for 4)
- 16 oz Salsa Hot, Med or Mild depending on preference
- 1 package Daiya cheddar dairy free cheese
- 1 can Re-fried beans
- Preheat oven to 375 degrees F. Spray an 8 x 8 baking pan with non-stick spray or coat with EVOO. Set aside
- In a large fry pan, add oil and onion; cook over medium heat until translucent.
- Add ground beef and cook until browned.
- Remove from heat and drain excess fat
- Stir in salt, pepper, taco seasoning and water
- Simmer, about 10 minutes, until thickened.
- Cook white rice according to package directions. Mix with salsa. Set aside.
- Spread re-fried beans in the bottom of an 8 x 8 pan. Layer rice and salsa mixture on top. Over the rice mixture, layer ground beef. Top with Daiya cheddar cheese
- Bake in the oven for about 30 minutes, or until cheese is melted on top, and mix is warmed through.
- Serve with tortilla chips, or crumble some on top before serving.
Now that it’s football season, we’ll be making this taco bake on the regular. We serve it with some chips and there’s never any left. On a weeknight, I serve this with some (hard, gluten free) taco shells, and the kids love it!
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