Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
In a medium skillet over medium heat, brown the ground beef and drain fat.
Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
Let simmer for 5-10 minutes.
In the bottom of a greased 9x13” baking dish, place a layer of tortilla chips.
Cover with a layer of meat mixture then a layer of cheese.
Repeat this process until the last layer is cheese.
Bake for 20 minutes, or until the cheese is bubbly.
NOTE: Taco Bake is a very simple recipe with limited ingredients. If you want to amp up the flavors and texture of this casserole, add a layer of any or all of the following: drained, whole kernel corn, drained pinto or black beans, sliced olives, diced red & green bell peppers, sliced jalapeno peppers, and green onions after the first layer of cheese is applied.
NOTE: A small amount of diced, seeded jalapeno peppers can be added to the meat mixture if you want more heat.
NOTE: If you want to increase the heat in the recipe try Pepper Jack cheese for all or part of the cheese.
NOTE: Do not overcook the recipe or the casserole can dry out.
NOTE: Extra cheese helps prevent the casserole from getting too dry.
I have been searching for an alternative to sour cream for about 5 years! I'm so hoping this is the answer!... Paleo Sour Cream
Prep time: 5 mins Cook time: 0 mins Servings: 6
262 Votes Ingredients:- 1 can full fat coconut milk, left in the fridge overnight - 1-2 Tbsp. fresh lemon juice or apple cider vinegar - 1/8 tsp. sea salt(kosher salt)
Equipment:- Can opener - Kitchen spoon - Medium sized bowl - Citrus squeezer (if using lemon juice) - Whisk
Directions:1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. 2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes. 3. Whisk the sea salt and the lemon juice or vinegar into the cream until well combined. Taste and add more lemon…
The Lil Chef and I do not care for ANY sort of stuffing. I like the idea of it. I happen to be on Pinterest scrolling as usual and I found a Lasagna Timpano Pin/Post (which I will be posting in the near future) that looked amazing! I followed the link and it took me to The Food In My Beard site. I decided to do some exploring and I found this!!!!! I had to comment and tell him he was a genius! This is allergy free and not mushy bread, cornbread, stovetop or whatever so The Lil Chef and I are actually willing to try this! I'm excited! I will not be able to make it this year but it's definitely on the list for next year. Hopefully this will be something I can add to my/our repertoire.
TATER TOT STUFFING28OuncesFrozen Tater Tots (GF)1PoundSausage (GF)1CupDiced Onion1CupDiced Carrot1CupDiced Celery1CloveGarlic(minced)1PinchDried Sage1PinchDried Rosemary1BunchParsley(chopped)2CupsChicken Stock (GF YF)2Eggs1/2CupPotato Buds (GF)
INSTRUCTIONSIn a frying pan, cook the sausage until fu…