Gluten-free, Corn-free Taco Salad
 
Prep time
Cook time
Total time
 
--1/2 pound ground beef, browned and crumbled (optional: onions, garlic chopped and sauteed with the meat. Precooked beans and rice to add to meat--I cook large batches ahead and keep frozen in zip-lock bags) --1/2 tsp chili powder(or to taste)--add to meat as it cooks --sea salt to taste --Half to full "clamshell" organic greens (depending on your familiy's willingness to eat greens) Even our picky eaters will usually eat taco salad with organic spring mix or shredded Romaine. (I always use Organic, triple-washed for better health and less work. They can be found at Costco and most chain grocery stores.) --Baked or regular kettle chips or Beanitos/Beanfields brand tortilla chips, or corn chips if you eat corn. (Kettle brand chips are lower in hydrogenated oils than regular potato chips, but tortilla chips, including Beanitos and Beanfields are by far the best texture, and share the low-oil factor) --Natural salsa, to taste (in a pinch we use natural ketchup or tomato sauce with some extra salt and spices) --Natural sour cream or sour cream substitute, to taste. Our favorite is Nancy's brand. Plain yogurt and Greek yogurt work, too. ----Rice cheese shreds (optional, or replace with shredded cheese if tolerated) Avocados for garnish (optional, but very tasty & healthy, and a good "green" food to sneak in) Putting it together (Mom's method): Mix cheese with cooked ground beef, allow to cool slightly, toss with greens and serve over chips or crumble chips into salad . Garnish with salsa, sour cream (optional) any other garnishes desired, and serve. Dad's method: Mix it all together and eat it with a spoon.
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • --1/2 pound ground beef, browned and crumbled (optional: onions, garlic chopped and sauteed with the meat. Precooked beans and rice to add to meat--I cook large batches ahead and keep frozen in zip-lock bags)
  • --1/2 tsp chili powder(or to taste)--add to meat as it cooks --sea salt to taste --Half to full "clamshell" organic greens (depending on your familiy's willingness to eat greens)
  • Even our picky eaters will usually eat taco salad with organic spring mix or shredded Romaine. (I always use Organic, triple-washed for better health and less work. They can be found at Costco and most chain grocery stores.)
  • --Baked or regular kettle chips or Beanitos/Beanfields brand tortilla chips, or corn chips if you eat corn. (Kettle brand chips are lower in hydrogenated oils than regular potato chips, but tortilla chips, including Beanitos and Beanfields are by far the best texture, and share the low-oil factor)
  • --Natural salsa, to taste (in a pinch we use natural ketchup or tomato sauce with some extra salt and spices)
  • --Natural sour cream or sour cream substitute, to taste. Our favorite is Nancy's brand. Plain yogurt and Greek yogurt work, too.
  • ----Rice cheese shreds (optional, or replace with shredded cheese if tolerated) Avocados for garnish (optional, but very tasty & healthy, and a good "green" food to sneak in) Putting it together (Mom's method): Mix cheese with cooked ground beef, allow to cool slightly, toss with greens and serve over chips or crumble chips into salad .
Instructions
  1. Garnish with salsa, sour cream (optional) any other garnishes desired, and serve. Dad's method: Mix it all together and eat it with a spoon.
Recipe by mamanomnom at http://mamanomnom.com/try-allergy-friendly-taco-salad/