We all love tacos, but they get a pretty bad rap in low-carb and gluten free camps. NNBeef devote’ Terry Moomaw brings us the solution with these fresh, delicious NNBeef Tomato Tacos! Thaw out a package of NNB Ground Beef, grab a few luscious farm-to-table or yard-to-table tomatoes, and give these delightful tacos a try tonight!
Adapted from Lena Abraham, via delish.com
4 fresh tomatoes
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. NNBeef premium ground beef
1 packet taco seasoning (see below for GF homemade; use 2 T)
Freshly ground black pepper
2/3 c. shredded Mexican cheese (or raw cheddar & jack)
1/2 c. shredded iceberg lettuce (or sliced Romaine)
1/2 c. sour cream (or plain grassfed Greek yogurt)
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add NNBeef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Optional: black olives, cilantro, raw onion, sliced jalapenos or serrano peppers. For Paleo: omit dairy
Homemade Gluten Free Taco Seasoning
thanks to: The Spruce
2 tablespoons gluten-free onion powder
2 teaspoons gluten-free garlic powder (not garlic salt)
1 tablespoon salt
1 tablespoon gluten-free chili powder
1 ½ teaspoons crushed dried red pepper
1 ½ teaspoons gluten-free ground cumin
1 teaspoon dried oregano leaves
1 ½ teaspoons organic/non-gmo cornstarch
1 teaspoon sugar
Place all ingredients in an 8-ounce jar. Shake until seasonings are well distributed. Store in a cool, dry location.
Makes about 6 tablespoons of mix, or enough to season 3 pounds of ground beef.