Posts Tagged ‘Mexican food’

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

Taco Pie (Gluten & Dairy Free)

I’m finally getting back into the swing of things and getting around to cooking some new things and posting them. If you couldn’t tell by my 2 month absence on here that I had my little bundle of joy….and she takes up a lot of time! Thank goodness for all those freezer meals I prepped in advance! She’s 2 months old now and giving me more time to do things, and I have a little more energy since she’s sleeping longer, so I’m taking advantage and getting something posted before she wakes up from her nap! This awesome taco pie is not only impossibly easy to make, its super tasty! Even the leftovers are yummy, and thank goodness for leftovers these days! There are some variations on this you could do like using chopped or shredded meat, adding tomatoes or peppers or whatever else you want to throw in to make it your kind of tacolicious! Have fun with it and enjoy! 🙂

Taco Pie(Printable Versiontaco pie

 Ingredients:

1 lb ground turkey, beef or chicken

1 small onion, diced

1 tsp taco seasoning

1/2 cup GF Bisquick

1 cup almond milk

2 eggs

1/2 cup shredded cheddar or soy cheese 

1 cup corn kernels, cooked & drained

¼ cup sliced black olives

2 medium green onions, sliced

Crushed tortilla chips

Shredded cheddar cheese for topping

 

Directions:

 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

 2. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning, corn, and olives. Spread in pie plate. Top with cheese.

 3. In medium bowl, stir Bisquick, milk and eggs with wire whisk until blended. Pour into pie plate.

   4. Bake 25 minutes. Top with cheese, green onions, and tortilla chips. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Oven Baked Tacos (Gluten Free)

Ok so you made my last post (Crockpot Cranberry Pork Tenderloin) and now you’re wondering what to do with the leftovers (granted there actually ARE leftovers, cause it really is that good! LOL) This is a quick and easy way to use up the leftovers and have a delicious meal in minutes! Your meat is already cooked and practically shredding itself. If you don’t have any left you can use whatever ground meat you want and cook it accordingly. Simply mix in with the rest of the ingredients and bake. Very simple and quick to make….but VERY yummy and filling. Everyone has their own go-to fillings and toppings for tacos, and I’m pretty restricted so i don’t add a lot to mine, but feel free to add whatever you want to spice it up a little. To go dairy free you can sub out the cheese for soy cheese or just omit it. I splurged on it even tho i probably shouldn’t have! LOL. But, I’m sure any way you make these, they’re gonna be pretty darn tasty so have at it and enjoy! 🙂

Oven Baked Tacos (Printable Version)

Ingredients:Oven Baked Tacos

Shredded pork/chicken

(OR ground beef/turkey/chicken)

Taco seasoning
Diced onion & green pepper, opt

Frozen corn, cooked and drained

Sliced black olives
Refried beans
Shredded Mexican-blend cheese
Hard taco shells
Directions:

Preheat the oven to 400 degrees. Prepare meat as needed. Add taco seasoning if desired. Combine with the rest of the ingredients in a bowl and mix well. Spoon the taco meat mixture into the taco shells and place into a glass baking dish, standing up. Sprinkle cheese over the top of each taco. Bake for 15 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with additional taco condiments as desired.

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