In my quest to master a gluten-free lifestyle my biggest problem has been dining out. You'd think Mexican food would be a safe bet as long as you chose a corn tortilla? WRONG. Almost every place I've encountered uses flour in their ground beef mixture. I have no idea why. In my entire life of cooking and eating Mexican cuisine, not once has flour been involved in the meat mixture. So I'm finding more and more it's much easier to eat at home because I know exactly how everything is prepared. Thankfully Mexican is my favorite kind of food and it's easy to prepare gluten-free. In an effort not to burn my family out on beef tacos with crispy corn shells, I've been trying new and creative ways to serve tacos outside the box. When you think of lettuce wraps, P.F. Chang's Chicken Lettuce Wraps are the first thing that comes to mind. Those are fabulous, and we enjoy them often but why are lettuce wraps limited to Asian cuisine? Well now they are not. Switch up taco night and enjoy the filling on a crisp piece of butter lettuce. It's a little healthier and a lot delicious!
 |
| Just like a taco, with a fresh, crisp lettuce "shell" |
Taco Lettuce Wraps
1 head butter lettuce
1 pound ground beef
1 cup salsa
1 ounce package gluten-free taco seasoning
1 (15 ounce) can black beans, drained
Garnish:
chopped tomatoes
shredded cheese
sour cream
In a skillet over medium heat, saute the ground beef until no longer pink and cooked through. Season with the taco seasoning. Stir in salsa and black beans until heated through. Scoop mixture into pieces of butter lettuce. Top with chopped tomatoes, shredded cheese and sour cream before serving.
Prep Time: Approximately 15 minutes Cook Time: Approximately 10 minutes
No comments:
Post a Comment