Suffering With Joy

Gluten-free Taco Salad

May 21, 2010

It’s Friday and not a day to post a great taco salad recipe, but I’m going to do it anyway.  Readers might go shopping and make it tomorrow or another day when it is not necessary to abstain from meat.

Since I must now eat gluten-free meals and also have to reduce fat intake because of estrogen dominance (I’ll write more on this another time), I adapted this recipe to our situation. As I wrote in my post A Chili Way to Stay Warm, I can’t tell you exact amounts because I generally don’t measure – just go by what looks to be about right for your family.  The goal here is to have lots of veggies mixed with the meat.

Ingredients:

Lettuce of any type you like.  Mixing different types is fine.

Peppers: green, yellow, red bell peppers

A couple of stalks of chopped celery – you can include the tender leaves if you like

Frozen sweet corn

A couple of jalapeño peppers to taste

Garlic and onions to taste

A pound or more of ground beef

Gluten-free chili seasoning of any kind.  I use Williams®.

Picante sauce or salsa of any kind as long as it has no sugar or sugar substitutes and no gluten.  We like Pace®.

Shredded Mexican cheese or any shredded cheese you like.

Getting it together

Tear up the lettuce and put it into a large bowl.

Chop up however much you want of the sweet peppers, celery, onions, garlic and jalapeños and put them in a separate bowl along with however much frozen corn you want in the salad.

Cook the ground beef and drain off the fat and liquid.  While cooking throw in a few tablespoons of Williams® chili seasoning to taste.  If you want it really hot, add a little cayenne pepper.

After the meat is cooked and drained, throw in the veggies you prepared earlier and cook the mix until the veggies are just crisp/tender.  This will help keep nutrients in the veggies and give some “crunch” to the salad.

Take a salad bowl for each person and put the lettuce on the bottom.  Then put the beef/veggie mix on top of that.  Put picante sauce or salsa to taste on top of the mix (family members may want to put on the salsa themselves). Top with shredded cheese.  If you have left-over beef/veggie mix, save it and use it in another taco salad another day.

My husband really likes this and so do I.

Tags: wellness

2 Comments to Gluten-free Taco Salad

1. 

   Sounds delicious! Do you also have fibromyalgia (since you have celiac and estrogen dominance?)
Kay on June 16th, 2010
2. 

   Yes, I have fibromyalgia, chronic fatigue, and an inherited nerve condition. Thanks to my wonderful Natural Health doctor I am making some progress and living better than when I was first diagnosed.
barb on June 16th, 2010