Project: Food Budget – Vegan / Dairy Free / Gluten Free Mexican Dinner

In addition to having multiple food allergies (peanuts, tree nuts, eggs, and dairy), I was also on a gluten free diet for awhile when I became chronically ill.  While I am no longer on the gluten free diet, this recipe I discovered one day while I was desperate for a protein packed meal while fasting during Lent is still a frequent dinner menu item.  It’s also changeable and can be made with or without meat, with or without cheese.  Any way you make it, it’s still delicious, nutritious and inexpensive to make.

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Jen’s Mexican Dip

Feeds 4-6

Cost for Ingredients: $10.50-$16.00

Ingredients

• 1 lb of Ground Beef OR 1-16 oz can of Kidney Beans
• 1-16oz can of Black Beans
• 1-24 oz can of Diced Tomatoes
• Salsa (I buy the Tostitos salsa – last I checked, it was gluten free)
• Frozen Corn
• Corn Tortilla Chips (We use Tostitos or Fritos – both are gluten free)
• Mexican seasoning (optional)
• Shredded Mexican Cheese (optional)

Directions:

Optional: Brown the ground beef in a skillet.  Add Mexican seasoning in small amounts. (Skip this step if you’re making a vegetarian meal)

1.  Combine diced tomatoes, beans, and salsa in the pot or skillet and bring to a boil.  Add Mexican seasoning if you wish, and combine it with the ground beef if you are making a meaty dish.

2.  Add the frozen corn and continue cooking until the corn is done.

3.  Serve it hot into a bowl.  Sprinkle shredded cheese onto each dish (optional – skip the cheese for the vegans and dairy allergic individuals).

4.  Use the corn chips to scoop the dip and eat.  Less dishes to worry about too!

5.  Enjoy!

In our house, this meal is safe for everyone.  Those of us who are not allergic to dairy will add cheese on once it’s served into our bowls.  We skip the cheese for our dairy allergic child and make sure he has his own chips to dip into to avoid cross contamination.

The recipe makes quite a bit to eat, and we often have left-overs of the meal. You’ll also find that you have left over chips and salsa for a healthy snack later, and left over frozen corn to add to another meal or recipe later in the week.

This recipe also works for tacos or taco salads.  Just add a little sour cream or lettuce if you like.

Other Blogs Participating in Project: Food Budget…

• Emily Levenson
• Maria Marz
• Veggie Converter
• Low Budge Veg
• Dairy-Free Cooking
• Motor City Girl In the Steel City
• Veggie Burgher
• Baked Beans and Broccoli…Vegetarian Budgeting
• Sweet Rehab
• The Happy Cactus
• The Vegetarian Salmon
• Test Kitchen Tuesday
• Newly Vegan
• Always Sick and Tired
• Veggie on the Cheap
• MeloMeals: Vegan For $3.33 A Day