Taco salad is an easy dinner to make for food allergy sufferers. This taco salad recipe takes 30 minutes to prepare and serves approximately six adult-sized portions. The meat/rice portion can be made ahead of time, and if you have small children it is a fun dish for them to help decorate.
Ingredients for Gluten and Corn free Taco Salad:
1 lb ground turkey or ground beef, if you wish
6 oz (half a package) of Arborio Rice by Vigo
1 pkg of McCormick Original Taco Seasoning Mix * (ingr.: chili pepper, cumin, oregano, red pepper, onion, whey solids (milk), salt, sugar, paprika, garlic, potato starch, and *citric acid (which may contain a corn derivative), or similar individual spices from single ingredient jars.
1 small head of iceberg lettuce
2 medium-sized red ripe tomatoes
1 small can of sliced olives
1 very ripe avocado
1 package of shredded cheese (be sure it is corn-free)
6 tablespoons of sour cream or plain yogurt (optional) *be sure to check your brands on our safe-products list.
Directions for Gluten and Corn free Taco Salad:
In a saucepan boil 1 1/2 cups of water and a pinch of salt, add rice. Cover and simmer (about 15 minutes). Brown meat in frying pan. Drain fat, then add 1 cup of water and package of taco seasoning mix (to taste– we don’t generally use the whole package), and the cooked rice. Continue to simmer at medium to low heat. Shred lettuce, dice tomatoes, dice avocado, and decorate each plate. Use a ramekin bowl to serve up the meat mixture in a nicely-formed mound. Top with cheese and sour cream or plain yogurt if you’d like.