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    Taco Noodle Casserole

    March 15, 2021 By Meagan Fikes 2 Comments

    Two photos of taco noodle casserole joined together for Pinterest purposes with the words "gluten free | dairy free Taco Noodle Casserole" written on the top photo.
    An oval, burgundy colored casserole dish containing taco noodle casserole sprinkled with cilantro. Pasta package is in the background.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    Pasta for this post was kindly provided by Beldolce. All opinions are my own.

    Have you ever noticed just how many different ingredients can be used to make gluten free pasta? There's brown rice, chickpea, corn & quinoa blends, corn & rice blends, edamame, almond flour ($$$), yellow peas, cauliflower, black bean (nope ?‍♀️), and probably several others I didn't think of.

    I actually just gave away a box of lentil pasta I was too scared to try. Lentils are often cross contaminated with gluten containing grains, similar to how oats are, so I don't personally eat them.

    Taco noodle casserole in an oval dish garnished with three sprigs of cilantro.

    Aside from the lentil pasta, I think I've tried most of those varieties I mentioned. It's nice to have a wide variety due to individual allergies and intolerances but I've started to think some of these are more complicated than they need to be.

    Recently, Beldolce contacted me about trying a pasta I'd never had before - 100% organic corn. So simple and no other ingredients!

    Beldolce gluten free pasta box with a mixture of uncooked penne and fusilli pasta in front of it.

    Alright, I know if any of you are like me then nothing I have to say about this pasta, nor this recipe matters until I clear something up first:

    Nothing to fear here!

    I completely trust Beldolce to provide a truly gluten free product. I think by now, we've all seen brands offer "gluten free" foods only to completely disregard the very real possibility of gluten cross contamination when made alongside gluten-containing product offerings. That is not the case for Beldolce at all.

    Beldolce gluten free pastas are not only certified gluten free but also (here's my favorite part!) made in a certified gluten free facility.

    Up close of pasta packaging with the certified gluten free label in focus.
    Up close of pasta packaging ingredients (organic corn flour, made in a certified gluten-free facility, product of Italy)

    Being a family business, Beldolce places high value on both family and tradition. As stated on their website:

    At Beldolce, we believe everyone in your family should be able to experience traditional italian cuisine - without any sacrifices. This is why we use 100% Italian-grown corn, sourced according to fair trade principles, and an artisanal process to craft a gluten-free pasta with the same taste and texture as a traditional wheat flour pasta.

    If there's one thing celiac disease and gluten intolerance is prone to lacking, it's inclusivity. Everyone works around it differently but Beldolce is doing their part to make sure no one is left out by using a product that's not only safe but also on par with the pastas "everyone else" is eating. (Seriously, share it with your dinner guests, they'll never know it's gluten free!)

    As I mentioned, I'm all for not over-complicating a food like pasta but I did wonder if one simple ingredient, corn, could possibly capture how I remembered this classic comfort food. Turns out, this is everything I'd expect from a pasta. It's a very traditional taste with no off-flavors from strange ingredients and it achieves a satisfying al dente texture every time. You know why I switched to rice pastas for a while? It was because I needed something that could easily be made mushy when my son was starting on solids. Those days are well-behind me and I definitely have an appreciation for a good, al dente pasta after that!

    A wooden spoon holding fusilli noodles over a pot of boiling water.

    I had a hard time deciding what kind of recipe to use this pasta in. I tried both the penne and fusilli varieties and finally decided I'd try the fusilli in a taco noodle casserole. The fusilli held onto the sauce really well and was small enough to fit on a fork alongside the other ingredients.

    Overhead shot of a single serving of taco noodle casserole on a white plate with the baking dish to the upper left.

    I don't think I've ever made a taco noodle casserole before so I wasn't even sure what to put in it beyond typical taco fillings and pasta. It would definitely need some sort of sauce to bring everything together and ensure it doesn't dry out in the oven.

    I had enchilada sauce on hand but figured that would be too strong to just mix in as-is. I came up with a creamy, "cheesy" enchilada sauce (yes, it's dairy free) that doesn't overwhelm the dish with that strong enchilada sauce flavor. I think it might be my favorite sauce I make and I'm trying to come up with more ways to use it!

    It's so easy to make too. I just mixed enchilada sauce with some full fat coconut milk and meltable dairy free "cheddar" shreds. Melt it down and it's ready to use! After mixing the fusilli into the sauce, I realized I could stop there and have a perfectly delicious, simple vegan pasta recipe. It really didn't need anything more.

    Up close side view of a slice of taco noodle casserole with cilantro leaves on top.

    However, I kept with my original idea and added in ground beef taco meat, beans, corn, fire roasted tomatoes, and topped with more dairy free cheddar. Again, you could leave the meat out for a vegan version.

    Fifteen to twenty minutes is all it takes to bake everything and the pasta didn't dry out at all. I left mine in a little longer because I really enjoy an extra crispy edge on my casseroles but just enough time to melt the cheese is all you need.

    A slice of taco noodle casserole on a white plate with an oval burgundy baking dish partially in the background.

    Beldolce gluten free pasta will be available to order online soon. It can also currently be purchased at multiple BJ's locations across the Northeast as well as the BJ's website.

    Note 9/15/2023: It doesn't appear that Beldolce gluten free pastas are available anymore. For now, I've found Schär pastas have a similar taste and consistency and I also enjoy liveGfree pastas from Aldi which cook a little softer but are a budget-friendly option.


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    Recipe

    An oval, burgundy colored casserole dish containing taco noodle casserole sprinkled with cilantro. Pasta package is in the background.

    Taco Noodle Casserole

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Meagan Fikes
    • Prep Time: 10 mins
    • Cook Time: 35 mins
    • Total Time: 45 minutes
    • Yield: 6 servings 1x
    • Diet: Gluten Free
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    Description

    Gluten free fusilli is mixed with dairy free creamy enchilada sauce, taco meat, corn, beans, tomatoes, and DF cheese baked into a casserole.


    Ingredients

    • ¾ C gluten free mild enchilada sauce, see notes
    • ½ C full fat coconut milk
    • 1 C dairy free meltable cheddar shreds, divided (I used Daiya.)
    • 1 lb ground beef
    • 1 250g gluten free fusilli
    • 1 batch taco seasoning
    • 1 C fire roasted diced tomatoes
    • ¾ C canned corn, drained
    • ¾ C canned black beans, drained and rinsed
    • optional toppings: fresh cilantro, fresh sliced scallions, jalapeno slices, salsa, sour cream, pico de gallo, avocado slices, or anything else you might enjoy over tacos.

    Instructions

    1. Preheat oven to 425ºF.
    2. I found it easier to start all stovetop cooking at the same time. To do this, you'll need a large pot, a small pot, and a skillet.
    3. Add about 2.5 quarts of water to your large pot and place over high heat. The enchilada sauce, coconut milk, and ½ C of the dairy free cheddar will go in the small pot over medium-low heat. The ground beef goes in the skillet over medium-high heat.
      Orange sauce with visible cheese shreds in a black pot with a whisk in it.
    4. - Keep an eye on the water - when it reaches a boil, stir in the noodles then stir just occasionally for 11-12 minutes until it reaches al-dente at which point you can remove from the heat and drain.

      - The sauce needs to be gently whisked fairly often to prevent the cheese from melting into a large mass. It's done when everything is throughly combined into one uniform sauce.

      - The beef needs to be crumbled with a spatula until it is fully cooked. Once cooked, stir in the taco seasoning and remove from heat. A few tablespoons of water can be added to make it easier to stir the seasoning in.
      Orange colored sauce in a black pot.

    5. Add drained noodles to the completed sauce and stir to coat (you may need to use the large pot again if the sauce pot is too small).
      A pot of fusilli noodles coated in an orange colored sauce.
    6. Stir the tomatoes, corn, and black beans into the seasoned ground beef.
    7. Finally, combine the beef mixture and noodle mixture into a large casserole dish (a 9x13 is perfect) and stir to combine. Top with the remaining ½ C shredded dairy free cheddar and bake for 15-20 minutes or until the cheese melts. I like to have crispy edges on my casseroles so I tend to bake them longer but if you don't like that texture, keep the bake time on the lower end of the range - everything's fully cooked and still warm so you really just need to melt the cheese at a minimum.
    8. Allow to cool for a few minutes then slice to serve. Top with any of the optional toppings listed in the ingredient section, if desired, and enjoy.

    Notes

    • Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
    • Note that some enchilada sauces contain gluten. Double check that yours is gluten free. I used Hatch brand.

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Tracy

      March 15, 2021 at 10:43 pm

      The vegetarian version was delicious and it is something that you could easily share with non gluten free dinner guests. Thank you.

      Reply
      • Meagan Fikes

        March 15, 2021 at 11:10 pm

        I'm glad you liked it! I definitely plan on making both versions.

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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