Skip to Content


Save This Recipe!

Tacos are my go-to easy dinner. They are quick and easy to make, and,  thanks to the Lego Movie, it is now required that we eat them every Tuesday night (thank you, Hollywood).

I usually make a large batch and use the leftovers for more tacos, taco salad, or, the kids’ favorite, nachos. If you have more leftovers than you can eat, which never happens in our family of 6, this meat freezes well. 

Taco Tuesdays are back with easy to make gluten free taco meat!

You can use Udi’s gf tortillas, or plain old corn will work as well, just briefly pan fry in a little oil to make them more pliable.

Taco Meat

*gluten-free *soy-free *oat-free *egg free *dairy free *added sugar-free


  1. I make this lower sodium by using a reduced sodium taco seasoning and no-salt-added tomato sauce.


  • 2 lbs ground beef or turkey 
  • 1 packet gluten free taco seasoning, or equal amount of home made
  • 1 small can chopped green chiles
  • 1 small can tomato sauce
  • dash garlic powder
  • 1/3-1/2 cup water


  1. Brown ground beef or turkey in a large, deep skillet until thoroughly cooked. Drain most of the fat if needed.
  2. add remaining ingredients, starting with 1/3 cup water, and stir to combine. Add additional water if needed-it should be a little too saucy to start as it will cook down. You can also put it in the slow cooker at this point if you are making ahead of time-use 1/2-2/3 cup water and cook on low up to 6 hours.
  3. Simmer over medium-low heat until warm and sauce has reached desired consistency. Add more water if it becomes dry, or cook a little longer if it’s too saucy.
  4. Store in the fridge or seal in Ziplock freezer bags and keep in the freezer for a super quick meal.
  5. For tacos, serve with your favorite gluten free tortillas and your favorite toppings.
  6. For nachos, layer over tortilla chips with cheese, olives, and green onions and cook at 350° for 5 minutes until cheese is melted. Top with beans, guacamole, sour cream, or whatever toppings your family loves!
  7. For a spectacular salad, layer lettuce, meat, cooked quinoa, rice, or coconut rice, warm black or pinto beans, cheese, olives, guacamole, tomatoes, salsa, and sour cream or ranch dressing. Top with a few crushed tortilla chips.

Save This Recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 26th of February 2019

I'll be making this up to freeze for those nights when there just isn't time to make an involved meal. Tacos are always a big hit!

Coconut Rice | ThereIsLifeAfterWheat

Monday 22nd of June 2015

[…] own, served warm with a little brown sugar and milk, sprinkled on a taco salad or served alongside Tacos or Thai Peanut Wraps. There are so many ways to enjoy it, the possibilities are […]

Recipe Review: GF Jules Homemade Tortillas | ThereIsLifeAfterWheat

Saturday 1st of November 2014

[…] Life After Wheat’s Favorite Taco Meat […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.