Gluten-Free Beef Enchiladas & Mississippi Mud Cake

Woohoo!  I’m so excited about today’s post!
I would say that over the last year, a common email to me has been about making more gluten-free recipes.  I know that many families are going g-free these days due to health and allergy reasons.  The funny thing is, I would get an email about writing more gluten-free recipes and then at the same time, my friend Meagan (who runs a g-free house) would tell me how she cooks my food every night for her family of seven (yes, SEVEN!).  So, instead of writing separate recipes that are specifically gluten-free, I’m going to show you how to mix and match my recipes and turn them into g-free meals.
Meagan’s son Fount (who is one of Smith’s very favorite friends) has an extreme gluten allergy, so because of the seriousness of that, they have an entirely gluten-free house.  You can read more about Fount’s story and their road to diagnosing him as a baby with a gluten allergy here.
I asked Meagan if she and Fount would kick off our g-free series with a meal of his choosing.  Over the next year, I’m going to pop in from time to time and show you how to make many more of my recipes gluten-free for your family.  Once you get the hang of it, it’s really quite simple to do!

Fount picked Beef Enchiladas and Mississippi Mud Cake for dinner and along with his mom, turned them both into gluten-free meals.
 Gluten-free Beef Enchiladas

The ingredients to make it g-free!
Beef Enchiladas Shopping List: (We doubled
this recipe).
lb. ground beef
onion, chopped
     1 (4oz) can chopped
olives; drained (optional; we skipped this)
2 cups Cheddar Cheese, shredded
6-8 Gluten-free White Corn Tortillas
   1 (10oz) can Gluten-free
Cream of Mushroom Soup
    1 (10oz) can Gluten-free
Enchilada Sauce (read the labels closely here)
oven to 350 degrees.
spray an 8×8 inch baking dish with cooking spray; set aside.
a large skillet over medium-high heat, cook ground beef until brown and
crumbly; drain fat.
in chipped onion and sauté another 4-5 minutes.
olives (optional) and ¾ of your cheese and stir until everything is melted
each tortilla and spoon some of the cheesy ground beef mixture down the center.
Roll up and place seam side down in prepared baking dish.
a small bowl, combine mushroom soup and enchilada sauce together with a spoon.
Pour this mixture over enchiladas in the pan, Sprinkle remaining cheese over
the enchiladas.
30-40 minutes or until bubbly. (I covered mine with foil).
 Remove from oven and serve.
Looks yummy, right?  You could serve that to guests and no one would even guess that you tweaked it just a bit and made it gluten-free.

For dessert, Fount picked this…

Mississippi Mud Cake!

 Fount and his sister Sadie showing you guys all of their g-free ingredients.

Mississippi Mud Shopping List:
box of gluten-free chocolate cake mix (I used Betty Crocker’s Devil’s Food)
small boxes of instant chocolate pudding (read the labels closely here;
Hershey’s is yummy)
cup of veggie oil
1/4 cups of water
cup of chocolate chips (plus more for garnish; I love the taste of these
allergy friendly chips, but Nestle would work just the same)
oz of cream cheese, softened (half a normal bar)
cup butter, softened
(7 oz) jar marshmallow cream
cups powdered sugar
teaspoon gluten-free vanilla
oven to 350 degrees
(I use Pam) a 10 inch bundt pan
mixing bowl, combine cake mix, puddings, oil, water and eggs with electric
mixer. Stir in one cup of chocolate chips, and then pour into prepared
bundt pan.
40-45 minutes or until toothpick inserted comes out clean.
cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to
finish cooling.

To make the frosting, beat
cream cheese, butter and marshmallow cream with powdered sugar until
creamy.  Beat in vanilla.  Spread on cooled cake and top with a few
chocolate chips.

Fount and his Mississippi Mud Cake!

Okay, I asked Meagan to share her top tips for shopping and cooking g-free.  Here you go:

1. Read every label very closely.  If you are ever in doubt, call the manufacturer and ask them.
2. Sour cream is a great substitute for cream of mushroom or chicken soup.
3. She encourages you to buy name brand and not store brand because of how the products are packaged and cross-contaminated in stores.  From her experience, name brand items have been safer choices than store brand items.
4. Wash your dishes on the highest temperature to ensure that there isn’t any gluten left on anything.
5. Wash, wash, wash your hands so that you’re not cross contaminating.

Meagan also told me this and I loved it.  She said that when Fount is invited to a birthday party, she’ll call in advance and ask what they’ll be serving for dessert (chocolate cake, vanilla cake, cookie, etc) and then she says she brings something just like that to the party so that Fount doesn’t feel left out.  Isn’t that sweet?  If they’re eating chocolate cake, he’ll have his own chocolate cake.

Meagan wanted me to end today’s post by reminding you guys that going g-free really isn’t that hard.  You don’t have to feel like your family is giving up their favorite foods or that you have to buy expensive ingredients.  She said she’s amazed at how things really haven’t changed that much for them.  They find a recipe they love and just tweak it a bit to make it g-free.

Thank you Meagan!

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  • Erika Slaughter February 3, 2016 at 11:14 am

    Im so glad you just showed this! I was expecting that to take Meagan way longer but she made it look super easy! Slaughters are for sure cutting back on our gluten!

  • Narci February 3, 2016 at 11:49 am

    Wow! I love this!! I'm sure it is going to be so helpful to all of the GF mamas out there!!

  • Sara February 3, 2016 at 12:16 pm

    Great ideas! My family and I aren't gluten free but there is a blog called that I just love! She is gluten free because of celiacs. I make her recipes all the time and just tweak them to NOT be gluten-free. 🙂 But that blog is a great resource for anyone who is gluten free.

  • Sheaffer {Pinterest Told Me To} February 3, 2016 at 12:36 pm

    People are going to eat this up! Pun totally intended. 😉

    • Meagan Ruse February 3, 2016 at 2:51 pm

      My mother in law was here for the meal and she couldn't tell the difference at all!

  • Rachel February 3, 2016 at 12:56 pm

    Love Have a celiac 6 y/o daughter. Great recipes/website!

  • Kelly February 3, 2016 at 1:20 pm

    I'm so excited you're going to be showing us some GF recipes as well! I've been making your cakes and different recipes for years and I adjust them to be GF (I have Celiac) and my family loves them!

    • Meagan Ruse February 3, 2016 at 2:44 pm

      I love it! I was in a dessert rut before doing this!

  • Kristen February 3, 2016 at 1:25 pm

    Great post! Thank you and Megan for sharing! I am also very grateful for the thoughts on how Megan handles food at birthday parties. My 2-year-old son has severe peanut and dairy allergies, and I was stressing over how he would eat at birthday parties.

    • Meagan Ruse February 3, 2016 at 2:50 pm

      Right! I dropped the ball for his first party and I'll never forget his face. It was understanding but sad and I vowed to never let him feel left out again. He feels so special now that I do this, instead of being left out. Some people will ask if they can accommodate his allergy, but I respectfully decline. Not a lot of people understand gluten and how even the tiniest of crumbs can hurt. I always play it safe. If I'm in a pinch, I'll swing by Trader Joe's and pick up their pre-made cupcakes in the bakery section. Sprouts also has individual g-free, if you don't have time to make anything, or you forget 🙂

  • Kim February 3, 2016 at 1:40 pm

    I also have a gluten intolerance, due to Celiac Disease, so really appreciated your taking the time to share this family story with us. I look forward to your posting more GF recipes and tips from Meagan.

  • Julia Nagle February 3, 2016 at 1:43 pm

    Thank you so much for posting this! I have celiac disease and have been gluten free for almost 8 years now. I make your recipes all the time, they are delicious and can all be easily made gluten free.

  • Jess Deisher February 3, 2016 at 3:25 pm

    Awesome! I recently went gluten free as just a personal choice and I'm excited to see things that I can make that my boyfriend will eat & maybe he won't miss the gluten!

    Jess @ Red White & Sass

  • Kristina (Ms.Modify) February 3, 2016 at 4:10 pm

    I love this post! I have Celiac disease, so I modify every recipe out there to make them gluten free! People have to b very carful with non-stick sprays, as most of them contain gluten!

  • Kristina (Ms.Modify) February 3, 2016 at 4:15 pm

    This is so great that you're spreading awareness of the seriousness of gluten related allergies/diseases. As someone with Celiac disease, you don't know how frustrating it is constantly having to explain to people that getting sick from "gluten" is a real thing and not a fad. I created a blog sharing my journey with Celiac disease and how to modify aspects of life in order to not miss out on anything! I would LOVE to do a guest post for you, modify one of your recipes, or just provide you info you can use on the platform you have to spread awareness!



  • Edwina February 3, 2016 at 7:28 pm

    Yay!! So excited about this. I'm not diagnosed with any allergy or celiac but interestingly enough I get an extremely itchy scalp and dandruff when I eat gluten, so I've been already making your recipes gluten free (gluten-free bisquick for coconut chicken, etc.).

  • Sue Myers February 4, 2016 at 3:54 pm

    Would love to know where she got the gluten free cream of mushroom soup. Great idea about the sour cream!!

  • Meaghan Walls February 6, 2016 at 7:36 pm

    I've been reading your blog and making your recipes for quite a few years now and I always make your recipes gluten-free since my daughter is celiac. Your recipes are super easy to convert to gluten-free without any extra effort. Thanks for all your great recipes!

  • WendiMcD February 8, 2016 at 4:22 pm

    I made cupcakes out of the cake this weekend and they were DELISH! I've been converting Shay's recipe's to G-Free for nearly 2 years now, when our son was diagnosed with Celiac Disease, but for some reason had never really perused the desserts/sweets. GF baked goods tend to be dry and they have a certain texture (hard to describe, those who are G-Free know exactly what I'm talking about!), but these were moist and rich and just to die for. NOBODY would ever guess these are GF – I think the pudding is the secret ingredient! Thanks Meagan and Shay – I'd love to see more GF baked goods/sweets conversions from you guys!