Gluten-Free Crispy Beef Tacos
Get ready to savor a fiesta of flavor with these Gluten-Free Crispy Beef Tacos! Perfectly seasoned ground beef, cooked with aromatic garlic and onion, is tucked into warm, gluten-free corn tortillas and baked until irresistibly crisp. Each taco is layered with melted cheddar cheese, fresh lettuce and tomato, a dollop of creamy sour cream, and a sprinkle of vibrant cilantro for a tantalizing crunch in every bite. With a prep time of just 15 minutes, this family-friendly recipe is a weeknight dinner superstar that’s naturally gluten-free for everyone to enjoy. Serve with a squeeze of lime for a zesty finish, and watch these tacos disappear from the plate in no time!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, chopped
- 2 cloves Garlic cloves, minced
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 pieces Gluten-free corn tortillas
- 1 cup Cheddar cheese, shredded
- 1 cup Lettuce, shredded
- 1 large Tomato, diced
- 0.5 cup Sour cream
- 0.25 cup Cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and minced garlic to the skillet, cooking until onions become translucent, about 3-4 minutes.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until well-browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
Drain any excess fat from the skillet.
Lower the heat to medium and season the beef with chili powder, cumin, paprika, salt, and black pepper. Stir to combine thoroughly.
Preheat the oven to 375°F (190°C).
Heat the gluten-free corn tortillas directly on an open flame for about 10 seconds on each side or in the oven until pliable.
Lay tortillas out on a baking sheet and fill each with a portion of the beef mixture.
Sprinkle shredded cheddar cheese over the beef in each tortilla.
Fold the tortillas in half and gently press them together.
Bake in the preheated oven for 8-10 minutes, or until the tortillas are crisp and the cheese has melted.
Remove from oven and let cool slightly.
Open each taco slightly and add shredded lettuce, diced tomato, a dollop of sour cream, and a sprinkle of chopped cilantro.
Serve the tacos with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 32.1 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1640 mg | 126% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
