Gluten Free Tacos
What's better than taco night? This fast, yummy recipe is always a crowd pleaser! With Cinco De Mayo coming up, it's the perfect time to share my favorite gluten free tacos, shells, and toppings!
Equipment
- 1 Large Skillet
- 1 Cookie Sheet for taco shells
Ingredients
- 1 lb Lean Ground Beef or Turkey
- 1 pkg. McCormick Gluten Free Seasoning Mix
- 3/4 cup water
- 12 Gluten Free Taco Shells
- Assorted Toppings: shredded lettuce, chopped tomatoes, shredded cheese, onion, cilantro, salsa or sour cream
Instructions
- Preheat oven to 325º for the taco shells
- Start to brown meat in large skillet on the stove on medium-high heat. Drain fat.
- Stir in seasoning mix and water
- Bring to boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
- While the meat is simmering, unwrap your taco shells, place on cookie sheet and pull apart slightly.
- Bake at 325º for 6 to 7 minutes until crisp
- Spoon into warm taco shells
- Add your favorite toppings and Enjoy!
Notes
If I'm using soft shell tacos, I also put those in the oven on a cookie sheet and let those warm up slightly.