Taco Seasoning {Peanut and Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 tsp chili powder
  • 1½ tsp coarsely ground kosher salt (use less if fine)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ⅛-1/4 tsp cayenne* (optional)
  • 1 tsp olive oil
  • 1 lb lean ground beef (or any taco filling you like)
  • 1 14 oz can cherry tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 tsp cornstarch
  • corn tacos, shredded lettuce and guacamole for serving
  1. Mix all of the spices together in a small bowl. In another small bowl whisk cornstarch and ½ cup water together to create a slurry.
  2. Heat a large sauté pan over medium-high heat and add olive oil. Brown meat, breaking up with a wooden spoon, for about 6-8 minutes, until no longer pink
  3. Drain excess liquid and add cherry tomatoes, black beans and spice blend into the pan. Use the side of the wooden spoon to burst open the cherry tomatoes and release their juices.
  4. Add the water and cornstarch slurry to the pan and bring to a boil. Reduce heat to low and simmer for 4-5 minutes until thickened. Fill tacos with ground beef mixture and top with shredded lettuce and guacamole.
Recipe by Jackie Ourman at http://jackieourman.com/taco-seasoning-peanut-and-gluten-free/