Today I used seasoned lean ground meat (we actually use elk, which is super lean), bag of iceberg salad, low fat shredded cheese, sliced olives, a can of kidney beans (drained and rinsed) and of course my secret dressing. Are you ready for it? Light sour cream mixed with salsa. I do about 50/50, but you can use less salsa for a milder dressing. We also crumble baked cheddar flavored chips over the top (check label for GF!)
On other occasions we have used onions, jalapenos, guac, tomatoes...whatever. This is also a good, easy way to do a taco night!
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As a time saver, once a month or so, I cook up about 4 lbs of ground meat that I season with taco seasoning. I divide by the pound into zip bags and freeze. So this time, I stuck it in the fridge to thaw overnight. No need to heat it, as it is a salad.
The chips we used tonight are the Baked Cheddar and Sour Cream Ruffles. Frito Lay's website has these listed as gluten free.
I can not stress the importance of checking your ingredients for gluten. The taco seasoning we safely use is McCormick.
This took me about 5 minutes to throw together (mostly just open packages) and mix the dressing. Doing the build your own feeds more people also. I've easily fed 7-9 people with this amount of food.
