Try Chef VerShawn’s Gluten and Dairy Free Taco Stuffed Shells. It was inspired by the upcoming Spring Break and Summer Cooking Camps we are hosting at Southern Dish. This is an allergy friendly dish
the whole family can enjoy. Taco stuffed shells are a hit with the kids! Mom & Dad can elevate the plate to satisfy those Tex-Mex cravings by adding their favorite taco toppings. From a dairy free yogurt that takes the place of traditional sour cream to topping off your shells with jalapenos, guacamole, and black beans, this dish is sure to appease everyone!
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Gluten Free Jumbo Shells
1 Cup Vegan Cheddar Cheese
1lb Ground Chicken
2 cups Baby Spinach
1 Tablespoon Ground Cumin
1 Tablespoon Chili Powder
1 Tablespoon Smoked Paprika
1 Tablespoon Oregano
1 teaspoon Granulated Garlic
1 Teaspoon Onion Powder/Granulated Onion
2 to 3 cups of salsa
2 to 3 tablespoons of EVO
Salt & Pepper to taste
Preheat oven to 350 degrees
Cook pasta shells according to directions on the box and drain. Add the EVO to the pot and add the ground chicken and cook until 165 degrees Drain the fat
Add the seasonings to the chicken and the Spinach
Stir in 1.5 cups of salsa .5 cup of vegan cheddar cheese
In a greased pan scoop the taco mixture into the shells and layer them in the pan. Top the taco shells off with the remaining taco mixture, salsa, and cheese.
Bake in a covered dish for 15 minutes.
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