Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium onion, chopped (approx. 1 cup, 150g)
  • 1 bell pepper (green or red), chopped (approx. 1 cup, 150g)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for a kick) (1.25 ml)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1/2 cup gluten-free BBQ sauce (120 ml)
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter (56g)
  • 4 tablespoons gluten-free all-purpose flour blend (approx. 30g - choose a blend with xanthan gum)
  • 3 cups milk (720 ml)
  • 4 cups shredded cheddar cheese (400g)
  • 1/4 teaspoon ground mustard (1.25 ml)
  • Salt and pepper to taste
  • 1 (20 ounce) bag gluten-free tater tots (or other gluten-free potato topping) (567g)

Instructions:

  1. Brown ground beef in a large skillet. Drain excess grease.
  2. Sauté onion and bell pepper with the beef until softened.
  3. Stir in garlic powder, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute.
  4. Add black beans, pinto beans, corn, diced tomatoes, and BBQ sauce. Season with salt and pepper. Simmer for 10 minutes.
  5. Melt butter in a saucepan over medium heat.
  6. Whisk in gluten-free flour and cook for 1 minute, creating a roux.
  7. Gradually whisk in milk until smooth.
  8. Bring to a simmer, stirring constantly, until thickened.
  9. Remove from heat and stir in cheddar cheese and ground mustard until melted and smooth. Season with salt and pepper.
  10. Pour the cowboy base into the prepared 9x13 inch baking dish.
  11. Spread the cheesy sauce evenly over the cowboy base.
  12. Arrange the gluten-free tater tots (or potato topping) on top.
  13. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the tater tots are golden brown and the casserole is bubbly.
  14. Let the casserole cool for a few minutes before serving.