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October 18, 2012

Rudi's Fiesta Taco Salads

I love Rudi's gluten free product line. From the sandwich bread, to the pizza crusts and all the BBQ breaded essentials from hot dog to hamburger buns, I enjoy Rudi's products for every breaded meal occasion.

Last summer I took one of Rudi’s staples, the Multigrain Sandwich Bread, and turned one of our family favorites into a gluten free delicious dish- Rudi’s Fruit Spring Delight, check it out HERE!

When I heard Rudi’s was launching a gluten free tortilla line, I could not wait to use one of my favorite and SUPER easy kitchen gadgets. OK, so it might not be a gadget, but it is awesome! The tortilla shell salad bowl mold, purchase a similar one HERE. I had tried other gluten free rice tortillas, but each tortilla broke when I tried to mold it into the shell. So instead of a eye appealing salad bowl, I usually ended up with a salad bowl turned nacho dish. Not that the nachos weren't tasty, I just once again felt like why can't I just enjoy a taco salad with the same great taste that is also as aesthetically appealing as a traditional flour tortilla bowl? Mexican food has always been is one of my go to’s, but even with a majority of the dishes easily adapted using corn tortillas there are a few option that are still off limits when dining out, burritos, and taco salads are first come to mind.

With the addition of Rudi's Gluten Free Fiesta Tortillas, burritos and taco salads were the first on my list to try. These tortillas are a perfect blend of red bell pepper, jalapeno, onion and garlic flavors. Not to mention contain 4 grams of fiber per serving. These mini taco salads are perfect for an outdoor fiesta, a simple weekday meal or perfect containers to hold your favorite dips for a football party!

Ingredients:  Whole Grain Flours (Sorghum, Brown Rice, Corn, Amaranth, Quinoa, Millet, Teff), Corn Starch, Tapioca Flour, Rice Flour, Water, Canola Oil*, Xanthan Gum, Evaporated Cane Juice, Cultured Dextrose and Maltodextrin, Salt, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Guar Gum, Malic Acid, Red Bell Pepper Powder, Jalepeno Powder, Garlic Powder, Onion Powder, Carrot Granules, Parsley Flakes, Apple Cider Vinegar, Active Dry Yeast

The tortillas didn't even crack under pressure!

    Rudi's Gluten Free Fiesta Tortillas 
    1 pound ground beef
    4-5 tablespoons taco seasoning
    1 cup shredded Mexican style cheese
    2 cups shredded lettuce
    Sliced avocado
    Sour cream
    Red, yellow or orange sliced bell peppers
      Toppings to choose from (not shown):
      Sliced tomatoes (cherry are my favorite)
      Green Onions
      Fresh Cilantro

      Pre-heat oven to 350 degree F. Spray each tortilla mold with a non-stick cooking spray. Place a tortilla on a paper towel, brush oil over both sides until well coated, don't forget the edges! Carefully place tortilla into salad mold. Bake for 8 minutes or until the edges turn slight brown. While tortillas are baking, brown beef in a large skillet. Once brown, add taco seasoning and stir. Drain grease. Fill taco shell bowls with lettuce, beef, cheese, and toppings of choice.Makes 4 taco bowls

      Rudi's Gluten Free Bakery Contact 

      3300 Walnut St., Unit C
      Boulder, CO 80301

      Consumer Hotline: 877-293-0876
      Phone: 303-447-0495

      Rudi's Gluten Free Bakery website
      Follow Rudi's on Facebook or Twitter

      Thank you Rudi's for taking an everyday item for most and allowing Celiacs to enjoy, once again, some of the dishes we use to miss most!

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