Mexican food can really be a challenge on the IC diet and being gluten, grain, dairy and soy free. Some things are easy to work around, like just leaving off the cheese. However most taco meat (seasonings) have both soy and wheat in them, not to mention the chili powder! I can't tolerate cumin, either, though it's on the "give it a try" list for the IC Diet.
This taco meat recipe is super easy and my family loves it. I hope your's does, too!
IC Friendly Taco Meat
Makes about 20 servings (or 4 servings)
I had a 5 pound chub of ground chuck, so the recipe will be written for the 5 pound amount, with one pound amounts in parenthesis.
Start with either 5 pounds or one pound of ground beef. Crumble it into a large pot that has a lid.
Cook the meat over medium heat, covered, about 10 minutes. Stir, breaking up any of the chunks of meat. Repeat the process until the meat is browned and the fat has separated out. Turn off the heat and drain the beef. Put it back into the pot.
Season the meat with:
2 tablespoons Adobo Seasoning
2 tablespoons oregano leaves
1 teaspoon sea salt
(For one pound:
1 1/4 teaspoons Adobo Seasoning
1 1/4 teaspoons oregano leaves
1/8 teaspoon sea salt)
Stir it well, and serve it where ever one would use taco meat. Pictured below is my Taco Salad topped with Dilly Ranch Dressing.
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