While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
All the great flavors of tacos in one delicious dish. This weeknight casserole is ready in 30 minutes.
1 1/2 pounds lean ground beef
1 package McCormick® Gluten-Free Taco Seasoning Mix
1 can (16 ounces) pinto beans, drained and rinsed
1 can (15 ounces) tomato sauce
1 can (11 ounces) Mexican-style corn, drained
1 cup shredded Cheddar cheese
1 cup coarsely crushed gluten-free tortilla chips
Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat.
Stir in Seasoning Mix, beans, tomato sauce and corn. Bring to boil. Reduce heat to low; simmer 5 minutes. Spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips.
Bake 5 to 10 minutes or until cheese is melted. Serve with desired toppings.
• Read labels of all recipe ingredients to ensure all are gluten-free.
Serving Suggestion: Serve with assorted toppings, such as sour cream, sliced green onions, shredded lettuce and chopped tomatoes.
(Amount per serving)