Taco Bake – Gluten Free Dairy Free


We were craving Tacos and I had random ingredients laying around. I was having a flare up and my stomach was in bad shape so I got creative.  This was an impromptu make it up as I go kinda dinner. It turned out really well. The first few bites I wasn’t sure but then…the flavor really set in and it was tasty. The kids loved it too.

Super easy. Just quinoa pasta, zucchini, beans, tomatoes, ground chicken with cumin & paprika, topped with fresh salsa and dairy free cheese.

DELISH!!!

 



Gluten Free Dairy Free Taco Bake



 

What you need:

1 box of Elbows Quinoa Pasta

1 Large zucchini

1/2 medium onion

1 tsp olive oil.

2 cloves garlic

14 oz black beans,

14 oz tomatoes,

1 lb. ground chicken

about 1 Tbsp of each cumin & paprika

1 cup fresh salsa

1 cup dairy free cheddar cheese.

 



diary free cheese



 

What to Do:

Boil Water and Add Quinoa Pasta. Cook fully until soft and remove from heat Strain and set aside.

Brown Ground Turkey with onion and garlic and a little oil.  Add in 1/4 cup of water and the Cumin and Paprika. Remove from heat once browned.

Peel Zucchini and dice into large pieces. Dice the tomatoes as well.

In a large glass baking dish add the cooked Pasta. Zucchini. Top with 1/2 cup fresh Salsa. Then Add Ground Meat, Tomatoes, Beans, and top with 1/2 cup fresh salsa. The Top with Cheese and bake for 15-20 minutes until cheese is melted.

 

You can add more salsa for an added punch of flavor or add some jalepeno peppers.

 

Enjoy!



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