Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup; 150g)
  • 1 green bell pepper, chopped (approx. 1 cup; 150g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/2 teaspoon onion powder (2.5ml)
  • 1/4 teaspoon cumin (1.25ml)
  • Salt and pepper to taste
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can whole kernel corn, drained (425g)
  • 1 (10.75 ounce) can condensed cream of mushroom soup (gluten-free variety, check labels!) (305g)
  • 1/2 cup sour cream or plain Greek yogurt (120ml)
  • 4 cups gluten-free corn tortilla chips, crushed (about 170g, use chips made without wheat starch or cross contamination in factory)
  • 2 cups shredded cheddar cheese (225g)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are softened. Drain off any excess grease.
  3. Stir in chili powder, garlic powder, onion powder, cumin, salt, and pepper to the beef mixture. Cook for another minute until fragrant.
  4. Stir in the diced tomatoes (undrained), drained corn, gluten-free cream of mushroom soup, and sour cream or Greek yogurt. Mix well to combine.
  5. Spread the beef mixture evenly into the prepared baking dish.
  6. Crush the gluten-free corn tortilla chips.
  7. Sprinkle the crushed tortilla chips evenly over the beef mixture, then top with the shredded cheddar cheese.
  8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.