Small Recipes...Corn Chip Beef Bake

This is an excellent casserole for one or two. When I saw the recipe in Sue’s cookbook Taste of Home Cooking for Two I knew it could also be Gluten Free with not a lot of work. If you are going to freeze half put the corn chips in a small bag and include with the casserole dish. Then when you want it the corn chips will be there. 
 The other thing with this recipe is NO heavy sauces or white sauce. I always have chopped peppers, celery and rice in my freezer so just had to get a tomato. If you use Miracle Whip or read the label on the Mayo jar you are good to go with it being GF.
Corn Chip Beef Bake
Ingredients
 1/2 pound lean ground beef
 1/3 cup finely chopped onion
 1/3 cup thinly sliced celery
 1/3 cup finely chopped green pepper (red or yellow would work also)
 1/4 teaspoon minced garlic
 1 cup cooked rice 
 1 medium tomato, chopped
 1 teaspoon lemon juice
 1/4 teaspoon salt
 1/4 teaspoon hot pepper sauce
 1/4 cup mayonnaise or Miracle Whip 
 1/2 to 1 cup corn chips, crushed
Directions
Preheat oven to 350°. In a large skillet, cook beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in rice, tomato, lemon juice, salt and hot pepper sauce; heat through. Stir in mayonnaise.
Spoon into two 15-oz. baking dishes coated with cooking spray. Sprinkle with crushed corn chips. Bake, uncovered, 13-15 minutes or until heated through.
Nutrition Facts
1-1/3 cups: 456 calories, 18g fat (5g saturated fat), 59mg cholesterol, 722mg sodium, 46g carbohydrate (7g sugars, 5g fiber), 27g protein.