This gluten free taco salad is so simple and only takes about 15-20 minutes to prepare!
1 LB ground beef
1 16 oz can of pinto beans (not drained)
10 oz salsa (I used medium to give it a little kick)
1/2 tsp salt
1/4 tsp onion powder
1 TB of a mexican blend seasoning (I used a “fajita blend”. Be sure to check your labels for any hidden gluten ingredients)
In a deep frying pan, or large sauce pan, cook your ground beef. When it’s thoroughly cooked, add the remaining ingredients and cook on medium until it begins a low boil, then turn the temperature to low. Taste to be sure there are enough seasonings and salt.
Serve over corn chips, or rice chips. Top with shredded lettuce, salsa, avocados, cheese, sour cream and anything else that sounds good with this recipe.
What really makes this dish taste fan-flippin’-tabulous is chipotle ranch dressing, but not any kind. If you make my “ravin’ ranch dressing” recipe, then add the mexican blend seasonings to it….YUM-OH!!!