Celiac.com 06/02/2023 – If you’re too drained to prepare dinner, and even too drained to make nachos, however you want a gluten-free “meal,” this recipe will prevent. This taco casserole is much more primary than our earlier model with floor beef. It is a easy marriage of chili, corn chips, and cheese are topped with lettuce, tomato and different favorites. You should use your favourite gluten-free canned chili, as desired. Add your favourite salsa, or change toppings as you want.
6 cups corn tortilla chips
2 cups canned gluten-free chili with beans
1 cup shredded Cheddar cheese
3 cups chopped inexperienced lettuce
2 Roma (plum) tomatoes, chopped
½ cup sliced black olives, drained and pitted
¾ cup salsa
¼ cup bitter cream
sprint of gluten-free sizzling sauce, comparable to Tapatío or Crystal, as desired
pickled jalapeños, sliced, as desired
Warmth the oven to 350F (175C).
Place chips within the backside of a 9×9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over prime.
Bake for 20 to 25 minutes within the heated oven, till chili is effervescent and cheese is melted.
Take away from oven and permit to chill barely.
Prime with lettuce, tomato, bitter cream, and salsa within the pan, or after serving, as desired.
Notice: To double this recipe, simply use a 9×13-inch baking dish.