Gluten Free Dairy Free Cowboy Tater Tot Casserole

This is one of those casseroles that’s impossible to give credit for because it’s a southern staple.  There are lots of different variations with slightly different tweaks here or there.  Very kid-friendly (husbands too!).  Because of the GF/DF conversion, it takes a LIIIIITTLE more time than the classic version that just uses a can, but it’s still quick enough to throw together for a weeknight dinner.
Cowboy Tater Tot Casserole
Ingredients
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 1 cup frozen corn
  • cup GF/DF condensed cream of mushroom soup
  • ½ cup shredded cheddar Daiya cheese, divided
  • ⅓ cup plain, unsweetened almond milk
  • 2 tablespoons sour cream substitute (I used Tofutti)
  • ¼ teaspoon pepper
  • 1 16 ounce bag of tater tots, divided
Instructions
  1. In a large skillet, cook beef and onions and drain. Stir in corn, cream of mushroom soup, ¼ cup Daiya, almond milk, sour cream, onion powder and pepper.
  2. Place half the bag of tater tots in a greased shallow baking dish. Layer with beef mixture and remaining Tater Tots. Sprinkle with remaining cheese. Bake at 375 for 25-30 minutes or until bubbly.

 

Gluten Free Dairy Free Cowboy Tater Tot Casserole
 
This is one of those casseroles that's impossible to give credit for because it's a southern staple.  There are lots of different variations with slightly different tweaks here or there.  Very kid-friendly (husbands too!).  Because of the GF/DF conversion, it takes a LIIIIITTLE more time than the classic version that just uses a can, but it's still quick enough to throw together for a weeknight dinner.
Author:
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 1 cup frozen corn
  • cup GF/DF condensed cream of mushroom soup
  • ½ cup shredded cheddar Daiya cheese, divided
  • ⅓ cup plain, unsweetened almond milk
  • 2 tablespoons sour cream substitute (I used Tofutti)
  • ¼ teaspoon pepper
  • 1 16 ounce bag of tater tots, divided
Instructions
  1. In a large skillet, cook beef and onions and drain. Stir in corn, cream of mushroom soup, ¼ cup Daiya, almond milk, sour cream, onion powder and pepper.
  2. Place half the bag of tater tots in a greased shallow baking dish. Layer with beef mixture and remaining Tater Tots. Sprinkle with remaining cheese. Bake at 375 for 25-30 minutes or until bubbly.

Gluten Free Dairy Free Mexican Cornbread

Growing up, my mom used to occasionally make Mexican cornbread with a box of Jiffy mix and–frankly I can’t remember what else beyond a pound of hamburger and some cheese.  Presumably there were spices in there…  Anyway, I had a hankering the other day, so I decided to pull together this lighter, gluten and dairy free Mexican cornbread for a couple of weeknight dinners.  If you don’t eat it all the first night and don’t want it two nights running, it freezes beautifully once fully cooled.  As laid out here, it’s pretty mild.  For my own purposes, I think next time, I’d be inclined to cook up the turkey with some spicy taco seasoning or adding a can of drained, diced tomatoes and chilis, just for a bit more kick, but hubby seemed happy with it just as is.
GF/DF Mexican Cornbread
Ingredients:
  • 1/4 cup sugar
  • 1/4 tsp baking soda
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose gluten free flour
  • 1/4 tsp salt
  • 1 can cream style corn
  • 1 cup frozen corn
  • 1 egg
  • 1 packet Sazon
  • 1 pound ground turkey
  • 1/2 onion (or 1 small) diced
  • 1 4 oz. can diced green chilis, drained
  • 1 roasted red pepper, diced
  • 1/2 cup pepper jack Daiya shreds
  • 1 tbsp lard or vegetable shortening

Directions:

  1. Preheat oven to 350 degrees.  Place your 10″ cast iron skillet in there with the tablespoon of fat while it heats.
  2. Brown the turkey with the diced onion, then drain.
  3. In a large bowl, mix the dry ingredients.
  4. Add the corn, cream corn, egg, Sazon, roasted red pepper, and diced green chilis.
  5. Add the ground turkey and stir until well incorporated.
  6. Add the pepper jack shreds and stir until well incorporated.
  7. Swirl the melted fat until the skillet is coated.
  8. Pour batter into cast iron skillet (any excess fat will just sort of work its way up the sides).
  9. Bake for 55-60 minutes.
  10. Allow to cool before slicing and serving or freezing for later.

 

Gluten Free Dairy Free Mexican Cornbread
 
Growing up, my mom used to occasionally make Mexican cornbread with a box of Jiffy mix and--frankly I can't remember what else beyond a pound of hamburger and some cheese.  Presumably there were spices in there...  Anyway, I had a hankering the other day, so I decided to pull together this lighter, gluten and dairy free Mexican cornbread for a couple of weeknight dinners.  If you don't eat it all the first night and don't want it two nights running, it freezes beautifully once fully cooled.  As laid out here, it's pretty mild.  For my own purposes, I think next time, I'd be inclined to cook up the turkey with some spicy taco seasoning or adding a can of drained, diced tomatoes and chilis, just for a bit more kick, but hubby seemed happy with it just as is.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • ¼ cup sugar
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • 1 can cream style corn
  • 1 cup frozen corn
  • 1 egg
  • 1 packet Sazon
  • 1 pound ground turkey
  • ½ onion (or 1 small) diced
  • 1 4 oz. can diced green chilis, drained
  • 1 roasted red pepper, diced
  • ½ cup pepper jack Daiya shreds
  • 1 tbsp lard or vegetable shortening
Instructions
  1. Preheat oven to 350 degrees.  Place your 10" cast iron skillet in there with the tablespoon of fat while it heats.
  2. Brown the turkey with the diced onion, then drain.
  3. In a large bowl, mix the dry ingredients.
  4. Add the corn, cream corn, egg, Sazon, roasted red pepper, and diced green chilis.
  5. Add the ground turkey and stir until well incorporated.
  6. Add the pepper jack shreds and stir until well incorporated.
  7. Swirl the melted fat until the skillet is coated.
  8. Pour batter into cast iron skillet (any excess fat will just sort of work its way up the sides).
  9. Bake for 55-60 minutes.
  10. Allow to cool before slicing and serving or freezing for later.