SUPER BOWL TACOS
Reprinted with permission from Gluten-Free Cooking for Two by Carol Fenster (Houghton Mifflin Harcourt, 2017)
Anything goes when it comes to tacos. I usually use leftover cooked meat (usually browned ground beef or shredded pork) that I have in the fridge or freezer, but you can use browned ground turkey as well. Instead of crispy tacos, you can also use soft white or yellow corn tortillas and pinto or black beans in place of meat, if you’re vegetarian. Just check the label on the tortillas to make sure they are gluten-free since some corn tortilla brands also include wheat. This recipe makes 6 regular-size tacos; simply double the ingredients to make 12 tacos.
3/4 cup browned ground beef or turkey (or shredded pork)
Salt and pepper, to taste (optional)
1 ½ – 2 teaspoons chili powder, or to taste
1/4 cup diced red onion
1/2 diced tomato
1/4 cup store-bought Mexican salsa
1/4 cup shredded cheddar cheese or Monterey Jack cheese, or a mixture of cheese
1/2 cup shredded iceberg lettuce (or lettuce of your choice)
1/4 cup chopped fresh cilantro
6 gluten-free crisp corn taco shells
 In a small skillet over medium heat, toss the browned ground beef with the salt and pepper (if using) and chili powder and then heat to serving temperature.
 For each taco, layer the beef, onion, tomato, salsa, cheese, lettuce, and cilantro in a taco shell. Serve immediately. Makes 6 tacos.
Per taco: 505 calories; 23g protein; 32 g total fat; 6g fiber; 33g carbohydrates; 79mg cholesterol; 466mg sodium