Quick Gluten Free Recipes

I was asked by a friend to give her some quick and healthy gluten free recipes, so I figured I would share them here.
The first on is Mexican Pizzas. The children that hang out here during school, love these. One of the girls is a vegetarian so I make these both with meat and without for her.

Gluten Free Mexican Pizza
20 to 25 corn tortillas
1 can refried beans
1 can black beans, drained
1 can corn, drained
3 cups frozen peppers and onions
1 can diced tomatoes
1/2 lb ground beef or ground turkey
1/2 of a packet of taco seasoning or 3 Tbs
3 cups shredded Mexican cheese

sour cream and salsa (optional)

In a large bowl combine, black beans, corn, tomatoes, and pepper and onion mix.
In medium size skillet, cook ground meat and add taco seasoning and 1/4 cup of water. Cook till meat is no longer pink in any way.
Using cookie sheets, place tortillas in sheets without over lapping. (I use 4 sheets at a time with 6 tortillas on each.) Spread a thin layer of refried beans on each tortilla. Top each tortilla with bean/corn mixture. If making them with meat, add 2 TBS of meat. Then add a healthy sprinkle of shredded cheese.
Place in oven, preheated to 350 degrees for 8 to 10 minutes.
Serve with salsa only to keep them gluten free as some sour creams contain gluten.

This next recipe is a favorite of the son of the same family. After having ordered pizzas for my family, I had been unexpectedly asked to watch him and his sister. I cant very well feed them pizza so I needed something quick and easy so that they could eat while we ate.

Pizza Fries
1 large bag of frozen french fries
1 jar of pizza sauce
1 10oz bag of HORMEL pepperoni (this is the gluten free pepperoni!)
3 cups frozen peppers and onion
1 bag shredded pizza cheese

Layer fries on a cookie sheet in an even layer. Top with sauce, then pepperoni and frozen vegetables. Cover with shredded cheese and place in preheated oven at 375 degrees for 30 to 45 minutes (till fries are done).
Serve with a tossed salad.

This is our whole families favorite gluten free breakfast for when our friends sleep over. We tend to make it a few times a month for breakfast, lunch and dinner.

Frittata for 10
9 large eggs
2 cans of diced potatoes (we can our own to save time.. they are precooked and much easier!)
3 cups of frozen Normandy mixed vegetables (broc, cauli, carrots, summer squash and zuch)
1/2 cup diced onions (I also use the frozen onions)
2 cups shredded Swiss cheese
1 cup milk
1 Tbs chopped parsley
1 tea garlic salt
salt and pepper to tastes

In a large baking dish, layer drained potatoes evenly.
In a large mixing bowl combine eggs, veggies, onions, milk, cheese and spices. Pour over top of potatoes.
Bake in preheated oven set at 375 degrees for 35 to 45 minutes, until center is set and edges are golden brown.