Flare Free Crispy Baked Ground Beef Tacos

One of my clients requested these crispy baked ground beef tacos and I had to experiment with making them Flare Free to see if they would come out the same.

To be honest, my eyes couldn't roll far enough in the back of my head when I first saw this recipe because I mean...

I dunno. They're kind of American-ized tacos?

But I did the experiment anyway (like a good little personal chef), pulling out the best-tasting substitutions for the inflammatory ingredients in this recipe and I'm proud to report...

THESE SLAP.

10/10.

I've made them twice already and I have the ingredients to make them again lol.

And I've made them every week for my clients since they requested them.

Even the picky eaters in the family didn't say a word about the dairy-free cheese and said, "These are the best tacos we've ever had!"

I wouldn't go THAT far...

But ummmm...

Definitely worth a try if you're in the mood for a crispy, cheesy taco and you can't have gluten, dairy, or corn. 💞

And a perfect example of my favorite way to start making your family's favorite meals Flare Free (which I describe in this Instagram video): 1.) Print out your favorite recipes

2.) Cross off the inflammatory ingredients in them

3.) Write in the best-tasting anti-inflammatory substitutions

4.) Cook! (And don't tell anyone it's Flare Free until AFTER they tell you how much they like it)

Plus... my version teaches you how to cook ground beef using my Broiler Sheet Tray Method of cooking for a more hands-off and faster cooking experience so you can spend less time in the kitchen and more time doing the things you love with the people you love!

No more standing over the stove poking and prodding at that ground beef for 10 minutes to get it all broken up and cooked evenly.

FLARE FREE CRISPY BAKED GROUND BEEF TACOS

Serves 4

INGREDIENTS:

1 lb. organic grass-fed ground beef

1 pkt. Siete taco seasoning

Optional toppings: avocado, cilantro, Kite Hill Almond Milk Yogurt (this is great for drizzling like crema because it's thin), Yellow Bird Hot Sauce, organic restaurant-style salsa, jalapenos, etc.

1 pkg. Siete almond flour tortillas

1 bag Daiya Dairy-Free Shredded Mexican Cheese

Sea salt if needed

INSTRUCTIONS:

Preheat the broiler on high. Spread ground beef out onto a sheet tray and sprinkle with taco seasoning. Mix in then broil on the bottom shelf of the oven for about 10 minutes until beef is cooked through (mixing halfway).

Let cool completely and turn oven to 400°F. Line a separate baking sheet with parchment paper.

While your beef is cooling, prepare any garnishes you would like to serve with these!

Once the ground beef is cool, you can use your hands or a spoon to break up any big chunks, then taste and adjust by adding more salt if needed or anything else you'd like to taste more of.

Stuff tortillas with seasoned ground beef + Daiya Mexican cheese (about 2 Tbsp per taco). Fold in half on the sheet tray and press down to close. Sprinkle tacos with more cheese (about another 2 Tbsp per taco). Spray cheese lightly with avocado oil. Bake at 400°F for about 15 mins (rotating halfway through) until crispy.

Serve with optional garnishes and enjoy!

xo,

Laura