Ever since my husband and I were dating, he has been allergic to somethings. One we knew for sure, but he could never put his finger on the other thing that was making him so sick so regularly, and why he couldn't drop extra pounds even though he's not a big eater and was running regularly.
In January, the mystery was solved. Gluten. Like so many other people who are learning that gluten has been their problem all along, my husband is elated to finally feel good.
And I've been having a lot of fun in the kitchen! There have been several successes (banana bread that's better than anything I've tasted with wheat flour, oatmeal cookies, chocolate chip cookies, sandwich bread) and failures (some nasty rolls we pitched into the trash). Tonight's Gluten Free Taco Bake was a success!
2 lbs ground beef
2 T taco seasoning (we make our own, recipe below)
1/2 jar traditional spaghetti sauce
1 can Rotel (you could skip this, or add plain chopped tomatoes instead)
1 c frozen corn
2 c sharp cheddar, shredded (if you're making this for someone who eats gluten free, make sure you shred the cheese at home instead of buying the pre-shred. It has gluten- I know- weird.)
2 c Pamela's Baking Mix
1 c milk
2 eggs, lightly beaten
Preheat oven to 350°. Brown ground beef and add taco seasoning. Add spaghetti sauce, Rotel, and corn. Spread that mixture into a 9x13pan, then top with shredded cheese.
Mix baking mix, milk, and eggs until smooth. Pour over beef mixture and spread until fully covering the cheese. Bake, uncovered, for 35 minutes, or until topping is lightly browned and the stuff underneath is bubbly.
2 t chili powder
1/2 t paprika
1 1/2 t cumin
1 t onion powder
3/4 t garlic powder
I buy it in bulk and make it in bulk.