Sometimes, you just gotta have a taco… or a big bowl of taco salad. Ever since we went gluten free due to a celiac diagnose, tacos haven’t been the same. We preferred flour tortillas and didn’t really care for the crunchy corn taco shells. Enter the taco salad – crunchy corn chips are great in a bowl topped with seasoned ground meat, salsa, refried beans, lettuce, scallions and cheese.
And it really is that easy – to serve four, you’ll the following –
1/2 bag of corn chips
1 pound of ground turkey or beef (we actually prefer turkey these days)
2 tablespoons taco seasoning (we make our own, this is a good basic recipe)
1 tablespoon ketchup
2 tablepoons corn starch dissolve in 1/4 cup water
1 jar salsa (we can our own, but you can use store bought if you didn’t put any up home made)
1 can of refried beans (though if you plan ahead, you can make your own in the crockpot)
1 bunch of scallions, diced
1 head of lettuce, diced (a crunchy romaine-style is best)
1 block of cheddar, shredded (we use soy cheese since we’re dairy free, but you can use cow’s milk cheddar)
- Brown the meat until it’s cooked through.
- Add the taco seasoning and ketchup to the meat and stir to combine.
- Add the corn starch and water mix to create a light sauce.
Once the meat is cooked, we like to put each individual ingredient out buffet style so everyone can mix and match their taco salad to their own liking – a nice pile of corn chips and some meat topped with salsa, refried beans and scallions is my favorite way to eat it, with a little shredded soy cheese if we have it on hand. It’s a quick and easy meal for a weekday night!