Chipotle Taco Layered Casserole: The Newlywed NotebookThe Newlywed Notebook

The Newlywed Notebook



February 2014

Chipotle Taco Layered Casserole: An Original Recipe

Written by Lindsay Ropella

Apparently my trek into create-your-own-recipe land from when I was working on my segment for The Dr. Oz Show has had a positive effect on me! Today I bring to you the second recipe I’ve ever created on my own:  Chipotle Taco Layerd Casserole!

It all started when I decided to try to incorporate the chipotle seasoning I had bought for my Avocado Mac and Cheese into another dish. I had originally found a recipe for a mexican casserole on Pinterest I was going to attempt to make. However, after reading through the ingredients list, I realized I didn’t have about half of them, and the meal didn’t have any protein. I decided then and there to be brave and attempt my own mexican casserole focused around lots of protein, incorporate my chipotle spice and most importantly gluten free!

Here is a picture of the finished product.

chipotle taco layered casserole

chipotle taco layered casserole

P.S. I’m working on my picture taking for my blog..what do you think?
It’s definitely not my area of expertise but I’m learning. :)


Chipotle Taco Layered Casserole

Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Dietary Gluten Free, High Protein, Low Fat
Website The Newlywed Notebook


  • 1 large pepper (or 5-6 smaller ones)
  • 1 cup mushrooms, sliced
  • 1 white onion
  • 1 can of corn
  • 1 can of black beans
  • 3-4 cloves of garlic
  • 1 package (12-16 oz.) of ground beef
  • 1 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup salsa (mild or medium)
  • 9 small corn tortillas
  • 1/4 teaspoon chipotle seasoning
  • 1 teaspoon cumin
  • olive oil
  • butter or nonstick spray
  • garlic salt
  • salt and pepper
  • sour cream ((optional))
  • green onion ((optional))


1. Preheat the oven to 425 degrees and start browning the ground beef on the stovetop.
2. Cut up the veggies (mushrooms, peppers, onion) and mince the garlic cloves.
3. Put the veggies, corn, black beans, and minced garlic onto a cookie sheet. Coat with olive oil as well as 1 tsp. cumin, garlic salt, salt, and pepper to taste. Toss to fully coat the veggies with the olive oil and seasonings.
4. Bake the veggies in the oven at 425 degrees for 12-15 minutes until they are soft.
5. Once the ground beef is browned, mix in the 1/4 tsp. of chipotle seasoning.
6. Once the veggies are done baking, mix them into the ground beef and turn over down to 350 degrees.
7. Grease the bottom and sides of a 9x13 pan.
8. Cover the bottom of the pan with a layer of tortilla shells. Rip them apart so they are not overlapping (for my pan, I fit 3 tortillas across the long side, and then 3 half tortillas along the other long side; one right under each of the whole tortillas).
9. Spread 1/4 cup of salsa over the tortilla shells.
10. Spread half of the meat and veggie mixture over the top of the salsa.
11. Top with 3/4 cup shredded cheddar cheese.
12. Repeat these layers again (tortillas, 1/4 cup salsa, remaining meat and veggie mixture, 3/4 cup cheese).
13. Cover with tinfoil. Bake at 350 degrees for 10 minutes.
14. Take the tinfoil off and bake for another 5 minutes to melt the cheese.
15. Top with sour cream and green onion if you wish and enjoy!


Here is a side view – you can kind of see the different layers in the casserole

chipotle taco layered casserole



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