Tuesday GLUTEN FEE Turkey Taco Salad Bento Box

-

 

 GET RECIPE

Skip the Taco Tuesday tortillas for a lightly chopped taco salad! It's even easier with the Minced Lettuce Kit. Replace ground beef with black beans to make it vegetarian, or swap it out with leftover rotisserie chicken, shrimp, or steak. These delicious taco salads don't have to be just for lunch. A taco salad makes a delicious and easy weekday dinner.

Step 1: Prepare the tortillas

First, prepare the tortilla shells by inverting the muffin tins and placing the tortillas on top of the four muffin liners. Next, bake the tortillas until browned, about 10 to 15 minutes.


Step 2: Prepare the

Meat

Next, heat the skillet over medium-high heat and add the ground beef. Fry, drain and return to pan. Add taco seasoning and water and bring to a boil.


Step 3: Assemble the

Taco Salad Shells

When the tortillas are ready, remove them from the muffin tins and fill with all the salad, meats and toppings of your choice.



Comments

Post a Comment

Popular posts from this blog

Wednesday Recipes Ideas for Dinner and Dairy- Free Breakfast

-
Image
  HOW TO PREPARE BAKED TACOS FOR DINNER  👌 Preheat oven to 400°F. Spray a 9×13 baking dish with nonstick spray. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY  DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven a...
Read more

FRIDAY GLUTEN FREE LUNCH

-
Image
  BLACKED SALMON SALAD WITH JALAPENO LIME VINAIGRETTE ·          2 salmon fillets approx .25 ounces each ·          ▢ 1 tsp  avocado oil ·          ▢ 2 tsp smoked paprika ·          ▢ 1 tsp garlic powder ·          ▢ 1 tsp onion powder ·          ▢ 1/2 tsp oregano dried ·          ▢ 1/2 tsp cayenne pepper ·          ▢ 1/4 tsp kosher salt ·          ▢ Fresh cracked pepper to taste
Read more