December 11, 2008
This Week's Menu & Nacho Casserole Recipe
Sunday: Roast beef, brown rice (out of potatoes), gravy (made with corn starch), fresh steamed broccoli
Monday: Nacho Casserole (recipe below), salad
Tuesday: Baked chicken breasts with olive oil and dry Italian and Ranch dressing mixes sprinkled on top, quinoa, fresh steamed green beans
Wednesday: Sausage, pancakes, and fresh fruit
Thursday: Roast chicken, mashed potatoes, zucchini and onions sauteed in butter with dill weed
Friday: Gluten-free pizza (see recipe index), salad
Saturday: Leftover chicken used in a soup or casserole, not sure what else
Gluten-Free Nacho Casserole
1 pound ground beef
1 pkg. taco seasoning (McCormick is GF)
1 can refried beans (or other beans of choice)
1 c. salsa
1 c. shredded cheese (cheddar or Mexi blend)
Cook and drain the beef. Add the taco seasoning mix and prepare according to the package instructions. In a 9 x 13 inch baking dish, spread the refried bean over the bottom. Add the beef spreading it evenly to the edges. Pour the salsa on top. You can use more than 1 cup if desired. Put some lightly crushed tortilla chips over top. You don't want crumbs, just not really big chips. Put on a thick layer. Top with the shredded cheese. Bake at 375 degrees for about 20 minutes.
Note: This is not a thick casserole. We ate it all and could have eaten more, but didn't really need more.
2) Or you can add peanut butter and vegetable broth when you cook it as a side dish.
3)I like to play with the cooking liquid... maybe apple cider, butternut squash and dried cranberries?
Lately I've been mixing the quinoa with rice and one kid definitely prefers it that way.
Thanks for the ideas!
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