Enjoy an easy taco salad recipe, safe for a gluten-free diet and ready in 20 minutes for a quick weeknight dinner the whole family loves! This gluten-free taco salad boasts extraordinary flavor from a combination of kitchen-staple spices and bonus lime cilantro sour cream topping. Sprinkle fresh lettuce, beans, cheese, and tomatoes with crunchy tortilla chips or substitute another of the suggested gluten-free toppings, keeping the taste and texture of a taco bowl without the fuss!
In a large saute pan brown the ground beef over medium high heat until no longer pink. Drain excess grease and return to the pan.
1 pound ground beef
To the beef add the salsa, water, chili powder, cumin, garlic powder, salt, paprika, pepper, and cayenne pepper. Stir and simmer for 1-2 minutes. Set aside.
¾ cup salsa, ½ cup water, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, pinch cayenne pepper
In 4 large bowls or dinner plates, divide the lettuce, tortilla chips, cheese, black beans, tomatoes, avocado, red onion, and any optional ingredients. Top with prepared ground beef.
1 head romaine lettuce, 2 cups gluten-free corn tortilla chips, 1 cup freshly grated cheddar cheese, 1 cup can black beans,, 1 pint grape tomatoes, 1 avocado, ¼ cup diced red onion, optional fresh cilantro, jalapeños, green onions, salsa
Stir together the cilantro lime sour cream ingredients in a small bowl. Serve alongside taco salad with additional salsa or dressing.
½ cup sour cream, 1 lime, 3 tablespoons chopped fresh cilantro, ⅛ teaspoon salt