Mexican Hotdish, Gluten Free (Grain/Dairy Free Option)

By: Amber Grangroth

So is it Hotdish or Casserole? In Minnesota, we call it Hotdish. Maybe it’s a Minnesota thing, maybe a Midwest thing. Either way, this Mexican Hotdish is one of my family’s favorite meals! We love to add all the fixings on top! Some of our favorites and black beans, corn, pickled jalapenos, cilantro, lettuce, tomato, avocado, salsa, hot sauce, sour cream or Greek yogurt and some chips!

It can be so versatile. Made with whatever you have on hand. Rice or quinoa, ground beef, ground turkey, or ground venison. You can use tomato paste with extra water, or tomato sauce, or even crushed tomatoes. It always turns out delicious! 

I like to add veggies, too! Get an extra serving of veggies in for those kids (and adults) who maybe don’t eat quite as many veggies as they should. Finely chopped carrots, cauliflower rice, or shredded zucchini are our favorites. And if you don’t have any on hand to add, no big deal, leave it out! By adding in some of those inexpensive veggies is a great way to stretch this meal just a little farther and your grocery budget!

Mexican Hotdish Recipe

  • Ingredients:
  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 cup rice/quinoa cooked according to package instructions
  • 1 6oz can tomato paste
  • 1 1/2 cups water
  • 1 lb bag riced cauliflower
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 2 cups of shredded cheese

Directions:

  1. Cook quinoa or rice according to package instructions.
  2. Finely chop onion and brown with meat in a dutch oven or oven safe pan. Drain grease if needed.
  3. Add spices, riced cauliflower, tomato paste and water. Mix well and simmer for 5 minutes. 
  4. Add quinoa and mix well. Add 1/4 cup more water if it’s too dry. 
  5. Top with shredded cheese 
  6. Bake at 375°F for 30 minutes

Optional add-ins: corn, black beans,  fry up a pound of bacon, crumble it and mix half of it in, and sprinkle the other half on top. Yum! 

Serve with: tortilla chips or corn chips, cheese, Greek yogurt or sour cream, lettuce, tomato, avocado or guacamole, black olives, pickled jalapeños, hot sauce, salsa or pico de gallo 

Grain/Dairy Free Option: Substitute Cauliflower rice for the quinoa or rice to make it grain free. Leave the shredded cheese out to make it dairy free.

Enjoy! 

Mexican Hotdish, Gluten Free (Grain/Dairy Free Option)

Print Recipe
Cuisine Mexican

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 cup rice/quinoa cooked according to package instructions
  • 1 6 oz can tomato paste
  • 1 1/2 cups water
  • 1 lb bag riced cauliflower
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 2 cups Shredded cheese

Instructions
 

  • Cook quinoa or rice according to package instructions.
  • Finely chop onion and brown with meat in a dutch oven or oven safe pan. Drain grease if needed.
  • Add spices, riced cauliflower, tomato paste and water. Mix well and simmer for 5 minutes.
  • Add quinoa and mix well. Add 1/4 cup more water if it’s too dry.
  • Top with shredded cheese
  • Bake at 375°F for 30 minutes

Notes

Optional add-ins: corn, black beans,  fry up a pound of bacon, crumble it and mix half of it in, and sprinkle the other half on top. Yum! 
Serve with: tortilla chips or corn chips, cheese, Greek yogurt or sour cream, lettuce, tomato, avocado or guacamole, black olives, pickled jalapeños, hot sauce, salsa or pico de gallo
Grain/Dairy Free Option: Substitute the quinoa or rice for cauliflower rice to make it grain free. Leave the cheese off to make it dairy free