We wanted some mexican food the other day but torillas are off limits except for the corn variety which I have not consistently found in my town. Oddly enough…tortilla chips tend to be GF, so taco salad it was! We got a large bag of quinoa, chia and kale tortilla chips from Costco in the city which are super tasty.
For the men I made some taco beef which satified there taco cravings. I wanted to make a vegetarian version and settled on lentils as my vehicle for carrying the taco flavour 😀
We definitely all gourged on delicious-ness last night. I love finding normal meals that are naturally gluten free like this one!
1 tablespoon chili powder and ground cumin
1/4 teaspoon each garlic powder, onion powder, crushed red pepper flakes, dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt and black pepper
Taco Flavoured Lentils
1 cup lentils + 2 cups water
1 tablespoon (or more) of taco seasonings mix
Taco Salad Ingredients
Chopped romaine lettuce
Diced fresh tomatoes
Salsa, greek yogurt (or low fat sour cream)
Tortilla chips – check they are gluten free
GF Taco Beef Recipe
1 pound of beef, browned and drained
2 tablespoons of taco mix
1 tablespoon of brown rice flour mixed with 1 cup of water (more water as needed)
1. Mix together seasonings in a small bowl, set aside.
2. Rinse lentils in a strainer and pick out any rocks or shriveled lentils. Add to a small sauce pan with water and simmer for 20-30 minutes until tender. Add more water if needed. Once tender and water has all been absorbed, add spice mixture until it has enough flavour for your taste.
3. Cut and prep the rest of the ingredients, serve in little bowls so your family can assemble their own salad as they like!
4. For the taco beef – brown and drain beef. Add taco seasoning mix and stir well to coat. Mix brown rice flour with water in a measuring cup and add to pan, stirring until thickened and bubbly. You may need to add more water as necessary if it gets too thick.