Cooking

Hello Taco Salad

taco salad

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)

  1. Brown the meat until it’s cooked through.
  2. Add the taco seasoning and ketchup to the meat and stir to combine.
  3. 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!

 

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