Tag Archives: Taco

Meatless Taco Casserole

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Well here I am again. It has been quite a while since I last posted. But it took getting sick and staying home ‘resting’ to get back into my blog. I have missed it so much! I’ve missed all of you readers as well! Sorry for the long delay in coming back. I promise to do better!

Well a few weeks ago I bought a bag of Morningstar Farms Meal Starters. I got the Grillers Recipe Crumbles. I had heard so much about this stuff and after having had a bad experience or two with ‘Boca burgers’ in the past I was leery but I thought I would give them a try. I am so glad I did! Wow, I was completely surprised at how good this stuff was when mixed with other ingredients!  It’s 100% vegetarian, has 75% less fat than ground beef and is only 80 calories per serving (about 2/3 cup)! Even my husband liked it! I had first made it in chili (didn’t take pics of course) and then tried it in a taco casserole. It was so delicious! And filling! I also added my fave Shirataki Tofu Noodles as well, which gave me more fiber! I only used 2 cups of the stuff in the recipe and it really goes a long way. So if you were considering trying this, go ahead, you’ll be pleasantly surprised. Don’t get me wrong, I will always love my ground beef as well, but this is a nice alternative!

INGREDIENTS:

2 cups Morningstar Farms Meal Starters Grillers Recipe Crumbles

½ large onion, chopped

4 cloves garlic, chopped

1-2 tablespoons taco seasoning (I used my recipe)

 1 can (15 oz) fire-roasted tomatoes

1 package Shirataki Tofu Noodles (fettuccine style)

2 tablespoons olive oil

1 cup shredded cheddar cheese

sour cream

DIRECTIONS:

1. Prepare tofu noodles as directed on package, set aside.

2. In large skillet add and heat olive oil. Add the onions and garlic and sauté till soft, about 5 minutes.

3. Add the “Crumbles” to the pan and mix well, cooking and stirring till heated through. Add the taco seasoning and mix well.

4. Add the can of tomatoes and mix well. Heat through.

5. Add the tofu shirataki noodles and mix well. Divide the cheese in half and add ½ cup into the skillet. Mix well.

6. Pour mixture into any shaped casserole dish and top with remaining cheddar cheese.

7. Bake at 350ºF for about 15-20 minutes, until cheese is bubbling. Serve hot!

Add sour cream to top if desired.

Makes 2-4 servings

Fast & Easy Taco Bake & A New Venture!

Hi everyone!

Just a quick side note. I am now writing food articles/recipes for www.examiner.com. I am in the West Palm Beach, FL edition under food and drink. I have only written one article so far so keep checking back or subscribe. Some of it will be the same as the blog but I am going to include past stuff as well as new. I am actually getting paid to do this, and while I won’t be quitting my job just yet, it will give me good experience. So check it out! My first article is at http://www.examiner.com/american-food-in-west-palm-beach/cooking-with-quinoa.

If you want to become a writer as well, click on this link. Referral Program Or when signing up put my name, Andrea Genua in as a referral! Thanks!

Now on to the recipe!

As usual when I get home from work these days it’s a scramble to get dinner ready. Sure it would be easier if I planned it out on the weekends but what fun is that? Since I no longer work at home the weekends are full of laundry, food shopping and errands. So cooking ahead of time never enters my mind. So last night when I got home I had defrosted nothing, of course. I heard someone earlier in the day talking about tacos and that sounded good! But I didn’t want to deal with the extra calories of the taco shells. So I defrosted some beef in the microwave and made this recipe instead. Instead of shells I put in a package of the tofu shirataki noodles. Never missed the shells! We pretty much finished the entire dish so I guess it was a hit! Easy and pretty fast considering I had nothing ready.

Ready for the oven!

 

 

INGREDIENTS:

1 pound lean ground beef

3/4 cup chopped onion

1 tablespoon chopped or minced garlic

3 tablespoons taco seasoning

1 can (approx. 15 oz) diced or chopped tomatoes with garlic/onion flavor

1 package Tofu Shirataki noodles, prepared according to package and cut into smaller pieces

1 cup 2% or fat-free shredded sharp cheddar cheese

light or fat-free sour cream

hot sauce as needed

Ready to eat, all bubbly and yummy!

 

 

DIRECTIONS:

1. Prepare noodles according to package directions and set aside.
2. Brown the ground beef and drain.
3. Add the onions and garlic, mix well and cook on medium-low heat for about 5 minutes. Stir occasionally.
4. Add the taco seasoning, mix well. Add the tomatoes, mix well and cook on medium heat for about 10 minutes, stirring every so often.
5. Add the noodles. Pour mixture into a round or square casserole dish and stir in ½ cup of the cheddar cheese. Top with remaining cheese.
6. Bake at 350º F for about 15-20 minutes, until cheese is bubbling.

Yum!

Serve hot! Add a dollop of sour cream if desired. Hot sauce can be added as needed.

Makes 4 servings

Basic Taco Seasoning

I don’t know about you but I really don’t like to use the packaged seasoning mixes much anymore. They are too full of preservatives and secret ingredients that make me uneasy. So I’ve started to make my own. You will probably have these spices on hand anyway so might as well put them to good use! I’ve researched many recipes for this and came up with a good combination that I like the best. This recipe also makes about 2/3 cup of seasoning. This way you don’t have to keep making it every time you need it! It’ll be on hand and you will know exactly what is in it. Store it in an airtight container. You can even save the old spice bottles and use them. If you like hotter spice you can always add more of the chili powder or if you find it too hot, cut the amount of chili powder. It’s your choice! Have fun!

INGREDIENTS:

¼ cup chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

2 teaspoons paprika

2 tablespoons ground cumin

1 ½ tablespoons crushed sea salt

1 tablespoon black pepper

DIRECTIONS:

1. In a small bowl mix all ingredients together. Store in an airtight container.

Yield: About 2/3 cup


**Coming Next Sunday: Basic Chili Seasoning

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