Dairy-free Taco Corn Chip Casserole
One of the easiest dinner recipes, Dairy-free Taco Corn Chip Casserole is a family favorite. With just a couple of ingredients, 30 minutes, and kid-favorite corn chips, this casserole is easy and budget-friendly.
We all love an easy dinner recipe, right? Toss in budget-friendly, under 30 minutes, and kid-friendly makes this dinner recipe even more appealing. My whole family loved this dinner! It has the best taco flavor, hidden veggies, a fun crunch from the corn chips (gluten-free too!) and that melty cheese taste to make it top-notch. Making this casserole with only 5 ingredients keeps it very budget-friendly. I made this meal for under $15 and it fed my family of 6. Dinner for $15 is a pretty good deal if you ask me!
Hidden veggies you say? Why yes! I LOVE sneaking vegetables into dinners (and desserts!) anytime I can. Zucchini is a great vegetable to use when it comes to needing to hide veggies. One trick I’ll tell you is to peel the zucchini! Peeling the zucchini takes off the bright green color and leaves you with just the white flesh of the zucchini…much easier to hide in the main dish.
I made this Dairy-free Taco Corn Chip Casserole with the hidden zucchini and nobody could taste it! AFTER dinner I announced the hidden veggie; they were surprised, they couldn’t taste it at all!
WHAT YOU’LL NEED:
Ground beef (or ground chicken, turkey, or bison)
Zucchini
Dairy-free cheese (mozzarella or cheddar or a mix!)
Corn chips
OPTIONAL TOPPINGS:
Romaine lettuce
Avocado
Diced tomatoes
Hot sauce
Black olives
Coconut cream (in place of sour cream)
HOW TO MAKE IT:
Preheat the oven to 350 degrees.
In a skillet over medium-high heat begin to brown the ground beef. Add the ground beef to the skillet and the homemade taco seasoning. To mix the seasoning into the ground beef, use a spatula and ‘mix’ the seasoning in while breaking the ground beef into bite-size chunks. Continue to cook the ground beef for 10-12 minutes or until cooked through. Remove from heat.
Wash, dry, and peel the zucchini. Cut into 3-4 pieces and place in a food processor. Pulse the food processor for 10-15 seconds or until the zucchini is finely shredded.
Add the ground beef, shredded zucchini to an 8×13 baking dish. Stir together. Add the dairy-free cheese and corn chips. Stir together and evenly spread out in the baking dish.
Bake the casserole for 15 minutes or until the cheese is melted. Remove from the oven, add any optional topping, and serve.
- 2 lbs ground beef
- 2 Tbsp homemade taco seasoning
- 1 medium fresh zucchini
- 1 cup dairy-free cheese (mozzarella or cheddar or mix of both)
- 3 cups corn chips
- romaine lettuce
- avocado
- hot sauce
- black olives
- tomatoes
- coconut cream (in place of sour cream)
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Preheat the oven to 350 degrees.
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In a skillet over medium-high heat add the ground beef and homemade taco seasoning. To mix the seasoning into the ground beef, use a spatula and 'mix' the seasoning in while breaking the ground beef into bite-size chunks. Continue to cook the ground beef for 10-12 minutes stirring occasionally. Remove from the heat.
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Wash, dry, and peel the zucchini. Cut it into 3-4 pieces and place them the food processor. Pulse the food processor for 10-15 seconds or until the zucchini is finely shredded.
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Add the ground beef and shredded zucchini into an 8×13 baking dish. Stir together. Add the cheese and corn chips. Stir together and evenly spread out in the baking dish.
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Bake the casserole for 15 minutes or until the cheese is melted. Remove the casserole from the oven, add the optional toppings of your choice, and serve.
Store leftovers in a covered container in the fridge for up to 3 days.
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