1 # ground beef
4 TB Homemade Taco Seasoning
2 cups Chicken Stock
1 TB Xantham Gum
1 cup Tofutti Better Than Sour Cream
1 can Diced Tomatoes with Chilies (or 3 fresh tomatoes + optional chili for heat)
1 bag of Tortilla Corn Chips
1 block, Grated Vegan Gourmet Cheese Alternative- Cheddar
2 chopped scallions
Add taco spices to browned meat.
4 TB Homemade Taco Seasoning
2 cups Chicken Stock
1 TB Xantham Gum
1 cup Tofutti Better Than Sour Cream
1 can Diced Tomatoes with Chilies (or 3 fresh tomatoes + optional chili for heat)
1 bag of Tortilla Corn Chips
1 block, Grated Vegan Gourmet Cheese Alternative- Cheddar
2 chopped scallions
Add taco spices to browned meat.
While meat is browning whisk stock and xantham gum together, add to meat after the spices have incorporated. Bring to boil. Reduce heat to low. Add sour cream, chilies and tomatoes. Let simmer for 5 minutes.
Place chips in greased baking dish and top with beef mixture, cheddar cheese and onions. Bake 375 of 20 minutes.
Serve with fresh guacamole and salsa and a garden salad.
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