Gluten-Free Tacorito Casserole
(Beef enchilladas with a creamy mushroom-cheese sauce)
1 lb ground beef
1 pkg of Rudi’s gluten-free flour (Plain or Fiesta) tortillas
1 large onion, chopped
2 cloves garlic, minced
1 8 oz pkg mushrooms, chopped
1 Tblsp canola oil
3 Tblsp butter
2 cups milk
3 cups shredded cheddar cheese
¼ cup rice flour
1 cup GFchicken stock and 1 cup water (or 2 cups GF broth)
Spices: salt, pepper, cumin, chili powder, garlic powder, onion powder
In a large pan over medium heat melt 1 Tblsp butter in 1 Tblsp oil.
Add 8 oz chopped mushrooms
½ large chopped onion
½ tsp each salt , pepper, onion powder, garlic powder
1 tsp each cumin, chili powder
Saute until cooked down and golden brown, it takes about 10 minutes.
Add chicken stock and water, simmer about 15 minutes.
In a small pan over low heat melt 3 Tblsp butter.
Add ¼ cup rice flour and cook for about 2 minutes, stirring constantly. It will turn slightly golden.
Whisk in 2 cups of milk, simmer until thickened.
Turn off the heat and add 1 cup shredded cheese.
When mushroom mixture is done add this milk mixture and set aside while cooking meat.
OPTIONS: In place of this sauce you could use a can of GF cream of mushroom soup with the above spices added. If you are not a mushroom lover, leave them out of this recipe, double the onions and make the sauce the same way.
Brown 1 lb ground beef with ½ chopped onion, 2 cloves minced garlic, 1 ½ tsp cumin, 1 tsp chili powder, ½ tsp salt. When the meat is completely cooked through add 1 ½ cups of the reserved sauce and stir to combine.
Slightly warm the 8 flour tortillas in the microwave. Lay them out on the counter and add shredded lettuce, meat filling and 1 cup shredded cheese.
In a 9 x 13 pan or glass dish place a small amount of the sauce, enough to cover the bottom. Roll the tortillas and filling, placing them in the dish with the fold down. Cover with the remaining sauce. Sprinkle with the last cup of cheese. (You may refrigerate it at this point if you are making it ahead of time).
Bake at 350 degrees for 25-30 minutes until hot and bubbly. Serve over shredded lettuce. Garnish with any toppings such as chopped tomato, salsa, sour cream, etc.
Note from Gloria:
Do not be alarmed by the length of this recipe! I went to a lot of trouble to make my directions easy to follow and in sequence. It is so delicious that you will be glad you tried it. If you Google Tacorito you will find a million recipes, some have red sauce, some white, some soup. There is a famous restaurant in Denver that make a dish like this. I have seen home copies of it that contain cups of lard and stuff. The Mom version that was very popular about 20 years ago called for a can of cream of mushroom soup. When I went GF the soup and the flour tortillas were out so I never made it again. When I tasted Rudi’s delicious flour tortillas for the first time this is what came to mind. Of course my old recipe is long gone, but I tried to make it from memory. I think this one is way better. Just follow my directions step by step and you will be fine! This is a great make-ahead party dish.
If you haven’t found Rudi’s tortillas yet ask the stores that carry Rudi’s bread. I am ADDICTED….they told me…the first one’s FREE.
Recipe from Gloria Duy, be sure to check out her yummy Gluten-Free Blog GlutenFreePoodle!