Sometimes you just need something quick, easy and filling for a meal. On nights when I am in this position, this recipe is a good option. It’s also not an expensive option which given the economic climate is a point in its favor. This is of course a gluten free version.
Ingredients
16 ounces ground beef
1 tablespoon Shiraz
1 onion
2 cloves garlic
Half green bell pepper
1 teaspoon chili flakes
1 teaspoon Italian herbs
3 tablespoons tomato paste
Half a 15 ounce tin of brown lentils
1 15 ounce tin mixed beans
6 gluten free corn tortillas.
I and a half cups shredded tasty low fat cheese
2 large tomatoes
3 cups shredded lettuce
Sweet chili sauce
Salsa and black pepper to taste
Method
Cook meat in a little Shiraz. Add onions and crushed garlic and green pepper. When onion is transparent add chili flakes, herbs, tomato paste, lentils and beans.
Mix and cook over low heat.
While it is cooking put tortillas in the oven wrapped in tin foil to warm and chop tomatoes and shred lettuce.
Make sure you have everything to ready to go before you take the meat mixture off the stove. When the beef mixture is ready, take the tortillas out of the oven.
Quickly put grated cheese on each tortilla. Putting the cheese on the bottom means it melt a little as you add the hot meat. Pile meat mixture on top. Then top with tomatoes and lettuce.
Add chili sauce, salsa and pepper to taste. Serve immediately.
Hint
Being gluten free, these will not fold over that well, so I’ve taken the easier option of just piling the ingredients on top. It still tastes the same and it’s less messy to eat.
Another advantage with this recipe is it is very easy to adapt according to what you have on hand. I will often put mushrooms or corn kernels in the mixture for a change. If I don’t have an ingredient, I simply adapt the recipe accordingly.
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