This gluten free Taco Casserole Recipe is flavorful, filling, and healthy. It’s grain free, high protein, and meal prep friendly. If you’re looking for high protein meal prep ideas, I guarantee you’ll have this one on repeat.
It’s packed with 31g protein per serving and only 485 calories. Not to mention, it’s so tasty! If you want to switch things up from regular taco night, give this taco casserole recipe a try. My whole family loves it!
Why I love This Gluten Free Taco Casserole
- It’s Grain Free. The traditional taco casserole recipe calls for regular tortilla chips or Doritos for the crunchy bottom layer. To keep this recipe healthy and gluten/grain free, I use the Siete Grain Free Tortilla Chips. And, it’s just as good!
- It’s High Protein. One serving of this high protein meal prep recipe contains 31g of protein and 5g of fiber, making it super filling and balanced.
- It’s Meal Prep Friendly. My first thought when making this taco casserole was, “Won’t the bottom layer of chips be soggy on day 2?” Well, the answer is yes, but it tastes like a soft tortilla, so it’s actually still super delicious. I’ve found that by Day 4, this recpie is still just as good as it was on Day 1.
How To Make Gluten Free Taco Casserole
This high protein meal prep is super easy to make. It’s all about create layers and letting the oven do the rest.
- Step 1 – Cook the Meat Mixture. In a skillet, cook the beef, turkey, taco seasoning, onion, beans, and corn.
- Step 2 – Make it Creamy. Add the salsa and greek yogurt to the meat mixture to make it extra saucy and creamy.
- Step 3 – Layer the Casserole Dish. Add the crushed chips first. Then, spoon the meat mixture into the dish. Top with shredded cheese. Bake.
- Step 4 – Add Toppings. Spice it up with your favorite toppings, such as shredded lettuce, avocado, olives, cilantro, etc.
Substitutions and Variations
- Chips. You can use regular tortilla chips or even Nacho Cheese Doritos with these taco casserole recipe.
- Veggies. Feel free to add more vegetables to the meat mixture, such as chopped bell pepper or even chopped spinach. You’ll want to add them when you add the onions.
- Spice. If you want to spice things up even more, feel free to add cayenne pepper or use a hot salsa.
- Beans. I like using black beans, but any type of beans will work.
How To Store For Meal Prep
As I stated earlier in the article, this gluten free taco casserole is meal prep friendly. Here are a few tips for properly storing it to maximize freshness.
- Refrigerator Storage. When storing the casserole, do not add any of the fresh toppings until ready to consume. I like to pre-portion out individual squares for a grab-and-go lunch. It’ll last in the fridge for up to 4 days.
- Freezer Storage. If you’re batch prepping, go ahead and cook the meat mixture, add it to a ziplock bag or freezer safe airtight container and freeze for up to 3 months. When ready to serve, let the meat mixture defrost in the fridge overnight. Then, assemble and bake the casserole according to the recipe instructions.
More High Protein Meal Prep Ideas
If you’re on the search for high protein meal prep ideas, here are a few of my recent favorites. All of these recipes are gluten free as well.
- Chickpea Pasta Salad – great for lunch prep!
- Sausage and Egg Breakfast Bowls – great for breakfast prep!
- 6 High Protein Salad Meal Preps – packed with protein and fiber!
- Buffalo Chicken Mac and Cheese – one skillet dinner idea!
Gluten Free Taco Casserole (high protein)
This gluten free taco casserole recipe is a great high protein meal prep idea. It's flavorful, filling, and completely grain free.
Video
Equipment
Ingredients
- 1 lb Ground Beef
- 1/2 lb Ground Turkey
- 1 Yellow Onion, chopped
- 4-5 Tbsp Taco Seasoning
- 1 15 oz Can of Black Beans, drained and rinsed
- 1 15 oz Can of Corn, drained and rinsed
- 1 16 oz Jar of Salsa
- 1/2 C. Plain Greek Yogurt
- 2 C. Shredded Cheese (cheddar or Mexican blend)
- 2 C. Siete Grain Free Tortilla Chips (or regular tortilla chips)
- Toppings: lettuce, cilantro, avocado, olives, cherry tomatoes, sour cream, etc.
Instructions
- Preheat oven to 350 F. In a large skillet over medium heat, add the ground beef and ground turkey. Cook for about 5-10 minutes. Then, add the chopped onion. Continue cooking until the meat is fully cooked through and onions are translucent.
- Once the meat is cooked through, add the beans and corn. Let simmer for about 5 minutes. Then, stir in the salsa and yogurt. Lastly, stir in 1 C. of the shredded cheese. Cook for about 2-3 minutes on low-medium until the cheese is melted. Remove from skillet from the heat.
- It's time to assemble the casserole dish. Roughly crush the chips with your hands and then spread them evenly onto the bottom of the baking dish. Gently spoon in the meat mixture (don't spread it, just spoon it in section by section). Then, gently press and spread the meat mixture evenly. Top with the reaming 1 C. of shredded cheese. Bake the casserole for 15 minutes.
- When ready to serve, add your favorite toppings and enjoy!
Notes
- Refrigerator Storage: When storing the casserole, do not add any of the fresh toppings until ready to consume. I like to pre-portion out individual squares for a grab-and-go lunch. It’ll last in the fridge for up to 4 days.
- Freezer Storage. If you’re batch prepping, go ahead and cook the meat mixture, add it to a ziplock bag or freezer safe airtight container and freeze for up to 3 months. When ready to serve, let the meat mixture defrost in the fridge overnight. Then, assemble and bake the casserole according to the recipe instructions.
- Glass Meal Prep Containers
- Stainless Steel Sauce Cups
- Macros are based off of the casserole only (not toppings).
Nutrition
Serving: 1squareCalories: 485kcalCarbohydrates: 23gProtein: 31gFat: 30gFiber: 5gSugar: 4g
Did you make this recipe? Be sure to tag me on Instagram!@KaylaJChandler or #FeelinFabWithKayla
