Monday, July 15, 2013

Gluten-Free Copy Cat Double Decker tacos

        While I love my new life of being healthy and eating only home-cooked meals. (I have Celiac and haven't eaten out in 2 years). I miss fast food. I admit it. Not just the convenience, but it's the forbidden fruit. I know I can't have it, so I crave it sometimes. (Anyone who has been on a diet knows this). 

        Here's my GF version of a double decker taco.

What you need:
Refried beans
Dairy-free cheese 

Recipe for Ground Beef:
1 pound ground beefDiced green bell pepper
Garlic Powder 
Red pepper flakes
Taco Sauce

Brown the Ground beef in a shallow skillet, no need to add oil if you use a 80/20 blend. Season well with garlic powder, salt & pepper. Add red pepper flakes and gluten-free taco sauce to taste. When the meat is mostly browned, you can add the diced bell pepper.

Optional Toppings:
Avocado slices
Jalapeno slices
Shredded cheese

I defrost my flour tortilla in the microwave for 10 seconds or so, I then heat the tortilla on my cast iron comal griddle to cook it through. Spread with beans & cheese and then add your crunchy taco shell. Fill with meat and the toppings you like and it's better than any drive thru.

*Udi's Gluten-free flour tortillas are what makes this so delicious, I know there might be other brands of tortilla but this is the best I've tried.

Serve with Rice

Recipe for Mexican Rice:
1 cup of rice
1 8 ounce can of tomato sauce
Vegetable oil
2 1/2 cups of water
Salt, 1 teaspoon
Pepper, 1 teaspoon 
Garlic powder, 1 teaspoon
Chicken bouillon, 1 tablespoon

Heat oil in a shallow sauce pan that has a lid, add rice and brown the rice on high or medium heat. Once the rice starts to brown, turn off the stove. Add tomato sauce, water and spices, turn stove back on and bring to a boil, reduce to simmer. Cover for fifteen minutes. DO NOT OPEN the lid until the time is up. 
Perfect Mexican rice, my mom's recipe and probably my all-time favorite side-dish.