Taco Soup

So easy and deliciously yummy!

1 lb. ground beef or turkey
1  15.25 oz can corn, drained
2  15 oz cans tomato sauce
2  15 oz cans kidney beans, drained
1 14.5 oz. can diced tomatoes
1 pkg taco seasoning (if you can find one without allergens)
OR  I make my own:
2 tsp. dried minced onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. crushed dried red pepper
1/2 tsp. dried minced garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin

Brown the ground beef in an extra large saucepan.  Add all the remaining ingredients. Simmer until heated. Serve with corn tortilla chips, daiya cheddar style shreds, and dairy free soy free sour cream if you can find some (I haven't looked).

Beef Taco Bake

This is a good old super easy standby casserole.

3/4 to 1 lb ground beef (or you can use ground turkey)
1 -15 oz. can tomato sauce
1/4 cup rice milk
1 cup chunky salsa  (We use Pace mild.  You can up the spice by using Medium or Hot salsa).
8 corn tortillas, cut into 1 inch pieces
Shredded Daiya cheese, or cheddar cheese
Sour cream, optional
Avocado, optional
Corn chips, optional

Heat oven to 400° F.  Brown the ground beef in a large skillet over medium-high heat, drain.  Add tomato sauce, rice milk and chopped tortillas.

Spoon into a 2 qt baking dish.

Cover and bake for 30 min. or until hot.  Top with Daiya cheddar style shreds, optional sour cream, and avocado.  Serve with optional corn chips.

This picture has regular cheddar cheese and sour cream.  

Hannah put Daiya on her serving, but ate it before I could get out the camera.