Nacho Casserole

nacho casserole

When I wrote my first “What’s for Dinner?” post I thought I would write at least one per week, but I haven’t done it. My reasoning behind the “What’s for Dinner?” idea is that it helps people new to the gluten-free diet to have an idea of what other people eat.

I have mentioned before why I don’t menu plan. However, I thought I would show you this week’s menu since it’s half over and I have a good idea of what we’ll have the rest of the week. I also have a recipe for you!

Sunday: Roast beef, brown rice (out of potatoes), gravy (made with corn starch), fresh steamed broccoli

Monday: Nacho Casserole (recipe below), salad

Tuesday: Baked chicken breasts with olive oil and dry Italian and Ranch dressing mixes sprinkled on top, quinoa, fresh steamed green beans

Wednesday: Sausage, pancakes, and fresh fruit

Thursday: Roast chicken, mashed potatoes, zucchini and onions sauteed in butter with dill weed

Friday: Gluten-free pizza (see recipe index), salad

Saturday: Leftover chicken used in a soup or casserole, not sure what else

5.0 from 1 reviews
Nacho Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 1 pound ground beef
  • 1 package gluten-free taco seasoning
  • 1 can refried beans (or other beans of choice)
  • 1 cup salsa
  • 1 cup shredded cheese (cheddar or Mexi blend)
  • Tortilla chips
  1. Sauté and drain the beef.
  2. Add the taco seasoning mix and prepare according to the package instructions.
  3. In a 9 x 13 inch baking dish, spread the refried bean over the bottom.
  4. Add the beef spreading it evenly to the edges.
  5. Pour the salsa on top. You can use more than 1 cup if desired.
  6. Put lightly crushed tortilla chips over top. You don’t want crumbs, just not really big chips. Top with the shredded cheese.
  7. Bake at 375 degrees for 20 minutes.


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  1. to-obey-is-better says

    I noticed that one night you’re making quinoa. Do you think you could post a recipe for this? I don’t like it, but I think it’s because I haven’t found a way to fix it so that it tastes good.


  2. Linda says

    I have to admit that quinoa isn’t anyone’s favorite around here, but everyone does eat it. I follow the basic cooking instructions on the package except that I substitute chicken broth for the water. My family likes it much better this way. It’s also good if you add some sauteed onion and garlic to it.

  3. HolisticGuru says

    1) Have you tried a quinoa breakfast porridge with oats?
    2) Or you can add peanut butter and vegetable broth when you cook it as a side dish.
    3)I like to play with the cooking liquid… maybe apple cider, butternut squash and dried cranberries?

  4. Linda says

    I’ve never tried a quinoa breakfast porridge. The peanut butter idea sounds interesting, but my husband can’t do peanuts. Maybe I’ll try it for the kids. Apple cider sounds good too.

    Lately I’ve been mixing the quinoa with rice and one kid definitely prefers it that way.

    Thanks for the ideas!

  5. Monica says

    What brand of dry ranch and Italian seasoning do you buy that is gf? Also, having a hard time making quinoa from scratch. Please aware your recipe

  6. Kerri says

    We love quinoa as a salad. Cook it in chicken broth according to directions, cool slightly and mix in chick peas, cherry tomatoes, avocados, red onions, fresh basil and then dress it in a lemon/olive oil dressing.

  7. says

    Thank you for the Nacho Casserole recipe. I wasn’t able to find a “gluten free” labeled taco seasoning, so I’m hoping the one I bought worked. Regardless, this was great!

    • Kendra says

      Mccormick is now making a gluten free taco and chili mix. I saw them at my local Market Basket over the weekend. And also a turkey gravy which is nice seeing i can’t for some unknown reason make it from scratch and I’ve tried.

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