Gluten Free Taco Pie
1 pound ground beef (90%)
1 onion, chopped
2 cups potato flakes
1/2 cup milk
1/4 stick unsalted butter
1 cup salsa
1 package taco seasoning
lettuce
tomato
cheddar cheese
In a medium sized saute pan over medium heat brown the meat with onion. Once cooked, drain and add in the taco seasoning and salsa. Simmer till all liquid is gone. Remove from heat.
In small stock pot bring the milk and butter to a simmer. Add in the potato flakes. Season with salt and pepper. Press the mashed potatoes into a pie pan creating a “crust” for the taco pie. Top the crust with cooked meat mixture and place into the hot oven. Bake for 25 minutes. Remove from heat. Allow to cool 5-10 minutes. Spread sour cream over the top, then add lettuce, cheese and cilantro. Slice and eat!
Kitchen Party Frittata
2 tablespoons Granny’s Good Ol’ Fashioned Bacon Drippings
1 onion, chopped
3 tablespoons sun dried tomatoes, chopped
1/2 cup mushrooms
2 Schwab’s Jalapeño Cheddar smoked sausage links, sliced
4 eggs, beaten
1 cup Egg Substitute
1 1/2 cup hash browns
1 cup grated cheese
salt and pepper
Preheat oven to 350 degrees. In a oven proof sauté pan or cast iron pan, sauté onion, mushrooms, sun dried tomatoes and the smoked sausage using the Granny’s Good Ol’ Fashioned Bacon Drippings. Cook till onions are translucent. Add the hash browns and then pour the eggs and egg substitute over the top. Using a heat proof spatula move the egg away from the sides of the pan while it cooks and sets up. Once edges are set sprinkle with cheese and place in a hot oven for 20 minutes. Remove once the frittata is puffed and golden. Serve!
