Thursday, May 5, 2011

Taco Salad

When you can't eat flour and corn, tortillas become an issue.  However, with our family's push to incorporate more veggies in our diet, the taco salad is a great substitute.  To add a little texture, scoop onto Edwards and Sons Brown Rice Snaps and enjoy.

Taco Salad
1 lb beef
1/2 onion, chopped
1 t salt
1 T dried garlic
2 T dried oregano
1 t brown sugar (optional)
1 T rice flour
1/2 C water
1 head iceberg lettuce, chopped
Cilantro-Lime Rice
Cucumber and Mango Salsa

  1. Heat a skillet on medium heat.
  2. Add the beef and onion to the skillet.
  3. Add the salt and stir.  Continue stirring to break the beef into small pieces during cooking.
  4. Once the beef is mostly cooked, add the garlic, oregano, sugar and rice flour.  Mix.
  5. Add the water then stir and cook until the liquid forms a sauce.
  6. Turn off the heat.
  7. To form the salad, place a handful of lettuce on a plate.  Top the lettuce with one scoop of Cilantro-Lime Rice, a spoonful of meat, and some Cucumber and Mango Salsa. then serve.

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