When I started out to plan this week’s blog recipe, I actually had an entirely different meal in mind. My week, of course, had other plans! When dinner time came, I found myself scrambling around and wondering what I was going to make for supper. Thus was born this recipe, which really is a leftovers-meet-pantry basics spectacular! Even better, this recipe is vegetarian as well as gluten-free.
I started out with a half of a bag of tortilla chips, left over from the weekend. I crunched those up into smaller pieces in the bag, and used those in a layer in the bottom of my dish. Next, I found the following items:
3 medium tomatoes, diced
1 half sweet onion, diced
1 bag butter lettuce (or any lettuce you prefer)
½ 16 oz. bag shredded sharp cheddar cheese
1 bag of Gardein Ultimate Beefless Ground beef (slightly less than 1 pound)
1 package of McCormick Gluten-Free taco seasoning (use slightly less than the whole package)
¾ cup water
½ small container of sour cream (to taste, I had leftover sour cream in the fridge!)
Salsa to taste, if desired
While I was preparing the vegetables, I started cooking the beef-less ground in the pan. Be careful not to over-cook as it doesn’t take long! Prep all of your veggies, and then add the seasoning and water to the meat as directed on the package.
Layer your dish any way you wish, but I found that it worked best with tortilla chips, lettuce, tomatoes, some cheese, meat, more cheese, onion, sour cream, and salsa. I used an 8×10” casserole dish for this recipe, and that was plenty of room. This serves 2-4 people, depending upon your appetites!
This recipe is pretty adaptable to whatever you would like to add or subtract – I would say the main parts would be the meat and taco seasoning – the rest you could do any way you like! Add peppers, black beans, Spanish rice …. the options are endless. Happy eating!