{Dairy Free Taco Bake}

{Dairy Free Taco Bake}

Hello lovely people. I like to prep a meal on Sunday and eat it all week long since I work an hour from home. This one is on repeat for this week and I am super excited. Most of the time leftovers start to not taste as good as the week goes on. I think this dish is going to be one that gets better after sitting in the fridge for a day or two. Here's how you can make it:

Ingredients:

1-2 lbs of lean ground turkey (or beef)

Taco Seasoning of choice** 

1 can of salsa of choice

1 tub of Tofutti Sour Cream

2 ish cups of my homemade refried beans

corn tortillas

1 yellow pepper, cut into strips

1 orange pepper, cut into strips

1 onion, cut into strips

cilantro

limes

avocado

**I make my own taco seasoning with a mixture of chili powder, cumin, salt, pepper, onion powder, & garlic powder)

Directions:

1. Cook meat in a skillet over medium heat. Add taco seasoning of choice. Cook until the meat is cooked through. Next, drain meat. Add the can of salsa to the pan with the meat. Stir to combine. 

2. In another skillet, cook the peppers and onions with oil (my favorite is Primal Kitchen Extra Virgin Avocado Oil). Cook until tender. 

3. Line a greased 9 X 13 pan with corn tortilla. Next you will layer the casserole.

4. The first layer will be the taco meat. Spread this layer evenly on top of the tortillas.

5. The second layer is the pepper/onion mix. Spread this evenly on top of the meat. 

6. The third layer is the refried beans. Spread the beans evenly over the peppers and onions.

7. The next layer is the the sour cream. Spread this evenly.

8. Lastly, top the sour cream with more corn tortilla. 

9. Cover the pan with foil and place in the oven at 375. 

10. Bake for 30-45 minutes or until cooked through. 

11. For a few minutes, take the foil off the pan and broil to crisp up the top of the casserole. Make sure to keep an eye on the dish because the broil setting gets super hot!

12. Top the casserole with lime juice, cilantro and avocado!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away." 

{Instapot Refried Beans}

{Instapot Refried Beans}

Ingredients:

1 lb of dried pinto beans, rinsed and drained

7 cups of water

1-2 tsp onion powder

1- 2 tsp garlic powder

1 tsp salt

1 tsp chili powder

dash of cayenne pepper

dash of black pepper

3 T of Primal Kitchen Avocado Oil

Directions:

1. Place the beans and water into the Instapot. 

2. Add the garlic powder, onion powder, chili powder, salt, pepper, cayenne pepper, and oil.

3. Add the lid to the Instapot and place the valve on seal. 

4. Turn on the bean/chili setting (mine was high pressure for 30 minutes). 

5. When the beans are finished cooking, let them sit for 20 minutes. 

6. Release the rest of the steam after that by turning the valve. 

7. Use a strainer to strain the beans from the liquid (make sure to reserve some of the liquid for blending).

8. Add the beans to a big bowl. Use an immersion blender to puree the beans. Add some of the reserved cooking liquid to make the desired consistency. 

9. Taste the beans and add more salt to taste. 

That's it! Super easy! 

Stay tuned because I am sharing a recipe using these beans in the next few days!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away."

{Lactose Free Biscuits and Gravy}

Hello friends!

Today I am sharing a BOMB recipe with you: Lactose Free Biscuits and Gravy!

Let me tell you what, it's been a hot second since I have indulged in some biscuits and gravy. When we scheduled a friends breakfast buffet, I knew I had to try to recreate the classic.

Here's how to do it-

Ingredients for Gravy-

2-4 cups of Lactose Free Milk (I used Aldi 2%)

ground pork

salt & lots of pepper

garlic powder

onion powder

2-4 T of Anthony's Goods Arrowroot Flour (or flour of choice)

*I am still trying to perfect the biscuit recipe, but here is what I had for this round...*

Ingredients for Biscuits-

1-1 1/2 c. lactose free milk (2%)

1 T lemon juice

2 cups of Bob's Red Mill Brown Rice Flour

2 T Anthony's Goods Arrowroot Flour

Sprinkle of Pink Himalayan salt

2 tsp baking powder

3 T of Earth Balance Vegan Spread

Directions for biscuits-

1. In a small bowl, add the milk & lemon juice. Let this sit to create buttermilk. Preheat oven to 400 degrees.

2. Meanwhile, add dry ingredients to a bowl. Stir until combined. Next add the vegan spread and cut the spread into the dry ingredients (I used a fork) until crumbly. 

3. Add the milk mixture and stir to combine (you can add more flour if too runny or add more milk if dough is too dry).

4. Pull out dough onto a floured surface and form into a round disk. The dough should be about 1 inch thick.

5. Use a glass or cookie cutter to cut the dough into circle. Place the cut dough on a greased baking sheet. Repeat until all the dough is used.

6. Brush the tops of the biscuits with melted coconut oil and then bake for 20 minutes. 

While the biscuits are baking, you can make the gravy. 

Directions for gravy-

1. Cook the pork in a skillet over medium heat.

2. Break the meat into pieces with a spatula while stirring meat. 

3. Once cooked through, add 2-4 T. of arrowroot powder. Stir to cook.

4. Once the flour turns golden, add 2 cups of milk. 

5. Turn the heat to low and add salt, pepper, garlic powder, and onion powder to taste. I used A LOT of pepper. 

6. Cook on low until the gravy thickens (about 10 minutes). You can add more arrowroot powder or milk to your desire. 

I am actually eating some of these biscuits and gravy as I type this up!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away."