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Mexican Stroganoff (GF)

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I grew up eating Hamburger Helper Beef Stroganoff. It was probably one of the first things I ever cooked by myself. I love the warm, creaminess of stroganoff. It’s one of my comfort foods.

So, when I stumbled upon a recipe called “Taco Stroganoff” I needed to try it. In my typical style, I replaced half of the ingredients before even trying the original version and ended up with a very different meal, but still fitting in the themes of “Taco” and “Stroganoff”.

The result of my experimentation was creamy, taco-y, deliciousness. The Mexican flavors in the seasoning (Mexican, as best as I can figure out, anyway) are strong and tasty, but not spicy. The creaminess comes from greek yogurt, so it is guilt free. This was totally unique and totally yummy.

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We ate this with homemade brazilian cheese bread. You know, that squishy stuff made with tapioca starch and cheese?  I used this recipe for the ones in the pictures. I have also used Chebe bread mixes many times and they are very, very similar. If you’re looking for a more normal or less labor intensive starch, this also goes great over top of rice!

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Mexican “Stroganoff”

Main Ingredients
  • 1 lb ground turkey
  • 1 onion, chopped
  • 1/2 c water
  • 1/2 can corn (with peppers and/or chilis)
  • 1/2 can black beans
  • 1 small container (about 1/2c) plain greek yogurt
  • 1/2c shredded mexican cheese
  • 1/4c green onions, chopped
  • 2 Tbs cilantro, chopped (optional)
Taco Seasoning Ingredients
  • 1 Tbs chili powder
  • 1 tsp garlic salt
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp oregano
Cooking Directions:
  1. Combine all taco seasoning ingredients and set aside. If you’d prefer you could also use a taco seasoning packet.
  2. Add the ground turkey and onion to a large skillet. Heat over medium high heat, breaking up the turkey as it browns.
  3. When turkey is browned drain any excess fat. If you used a very lean ground turkey, don’t be surprised if there isn’t enough liquid to easily drain it out. If that’s the case, your end result won’t be greatly different without draining, so don’t feel like you must drain the fat anyway. Add the water and taco seasoning mix. Stir well, until it is all combined.
  4. Add the corn and black beans and cook a few more minutes, until everything is heated through.
  5. Turn the heat off (but leave the pan on the burner) and add the yogurt and cheese. As your stir these in, the cheese will melt.
  6. Top with green onions and cilantro.
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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

One response »

  1. Pingback: Gluten Free Weekly Meals (What I Ate Last Week) #11 | Tastefully Gluten Free

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