Taco Salad

Taco SaladBefore I changed my diet, I would often make tacos for a quick, easy weeknight dinner. I would throw a pack of seasoning mix into some meat/beans/veggies and call it an entree. Once I started reading labels, I realized commercial taco mix is full of unnecessary additives (lactose! maltodextrin! autolyzed yeast extract! MSG! soy! “natural flavors”!), so I decided to start making my own mix. I make the mix ahead so its ready to go when I need a quick meal.

For the spice mix:
2 Tbs cumin
1/2 Tbs chili powder
1/2 Tbs paprika
1/2 Tbs garlic powder
1/2 Tbs salt
1 Tbs dried oregano
1 Tbs dried cilantro
Black pepper to taste

For the filling:
1 Tbs olive oil
1 lb chicken, ground beef or cooked beans
2 Tbs tomato paste
2 Tbs spice mix
1 onion, chopped
1/2 green bell pepper, chopped
1/2 cup chicken or vegetable stock

For the salad:
Gluten-free corn chips
Black beans
Sliced olives
Shredded lettuce
Halved grape tomatoes
Tomato salsa

1. For the spice mix, combine all ingredients and blend thoroughly. Can be made ahead.

2. For the filling, heat the olive oil in a skillet over medium heat. Sauté the onion and green pepper together until softened, about 5 minutes. Add chicken, beef or beans and cook until browned. While the meat/beans are cooking, combine the spice mix with the tomato paste and stir until blended. Add the tomato spice mix to the browned meat/beans and stir to combine. Add the stock and simmer a few minutes until the liquid thickens.

3. Layer chips, filling and your preferred toppings to create your salad.



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