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Gluten Free Taco Bake


Taco Bake was something I used to make at least once a month. I made it the other night and thought, "now why on Earth did I stop doing this?" It is on the Menu once again. It is super simple, can feed a lot of people, and you can make it in one pan. Here is what you are going to need. Notice there are a lot of optionals. What ever you think would be good will more likely then not be very good in this dish. I make this all up in a cast iron pan that can go from range to oven. If your pan can not go to oven layer your ingredients in a casserole dish of your choice.

Gluten Free Taco Bake

  • 1 Pound Ground Beef
  • 1 15 ounce can Dice Tomatoes
  • 1 15 ounce Can Tomato Sauce
  • 1 package of Taco Seasoning *(or 2 Table spoons of the mix at the bottom of the page)
  • 2 packets Sazon Seasoning (optional)
  • 1 small onion diced
  • 1 green pepper diced
  • 1 batch prepared Corn Bread Batter
  • 2 Cups Shredded Cheese
  • 1 Can Beans Any (optional)
  • 1 Can Sweet Corn (optional)
  1. Brown your ground meat
  2. Add peppers and onions. cook until onions are at least clear. If you would like them to be a bit sweet take them to a brown caramelized stage.
  3. Add tomatoes, sauce and seasoning.
  4. while stirring bring to a boil.
  5. Turn burn down and simmer for about  5-10 min. You want your sauce to thicken up and your meat to soak up the flavours.
  6. Remove from heat
  7. Add any Optional ingredients
  8. top with cheese
  9. Prepare corn bread batter
  10. spread on top of cheese
  11. Place in Oven at 350
  12. bake until corn bread is done. Tooth pick should come out clean.

*You can make your own Taco Seasoning mix. Some of the ones you find in the stores do have gluten in them so please be careful.

Bulk Taco Seasoning Mix

  • 1/4 cup dried onions, minced
  • 1/4 cup chilli powder
  • 2 tablespoons salt
  • 4 teaspoons cornstarch
  • 1 tablespoon dried garlic, minced
  • 1 tablespoon cumin, ground
  • 1 tablespoon red pepper flakes, crushed (optional)
  • 2 teaspoons beef bouillon granules
  • 1 1/2 teaspoons dried oregano
  1. Combine the ingredients.
  2. Store in an airtight container in a cool dry place for up to 1 year.
  3. Add 2 Tablespoons to 1 lb cooked and drained beef and 1/3-1/2 cup water and cook until done.

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