Gluten Free Tacos

by Lyndall Kriedemann

This classic recipe for gluten-free tacos is simple, straightforward, and always a winner. Perfect for Taco Tuesday!

Ingredients 

Meat and Taco Mixture:

  • 500g lean ground beef
  • 1/2 cup tomato sauce, without any added spices
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 gluten-free soft corn tortillas or Mexicorn Tacos

Optional Toppings:

  • lime wedges
  • sliced jalapenos
  • chopped coriander
  • diced tomatoes
  • shredded lettuce
  • shredded cheese
  • thinly sliced red onion
  • salsa
  • sour cream

Instructions 

  1. Spray a medium frying pan with non-stick cooking spray and set the frying pan on the stovetop over medium-low heat.
  2. Add the ground beef to the frying pan and cook until browned and fully cooked (no longer pink). Break ground beef apart into small pieces while cooking. Do not overcook or the meat will start to dry out.
  3. Remove frying pan from heat and drain fat from frying pan.
  4. Turn the stovetop heat down to low (the lowest heat setting) and place the frying pan with drained meat back onto the stovetop.
  5. Add the tomato sauce and all spices to the meat and stir well to mix. If the mixture looks too thick, add a tablespoon or two of water. Be sure that all spices are mixed well into the sauce (you should not be able to see any dry spices once it is properly mixed).
  6. Let the meat mixture simmer gently (stirring often) over low heat for about 5 minutes. If the mixture starts to dry out and stick to the bottom of the frying pan, add a tablespoon or two of water.
  7. Remove meat mixture from heat then start to assemble tacos.
  8. Heat the corn tortillas slightly in the microwave (about 20 seconds) just to make them softer and easier to work with.
  9. Fill the tortillas with ground beef and your choice of toppings.

Notes

  • Be sure to read the corn tortilla package to make sure they are gluten-free. 
  • Store leftover meat separately from corn tortillas and toppings. Corn tortillas can be saved at room temperature (in a sealed food-storage container).
  • To store: Store gluten-free taco meat in an airtight container in the refrigerator for up to 3 days.
  • To freeze: Freeze gluten-free taco meat in an airtight container in the freezer for up to 3 months.
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