Taco Meat Recipe

taco meat recipe


     A taco meat recipe is one of the printable low glycemic index recipes we offer here.    As long as you use sprouted wheat or corn tortillas for tacos you can stay within the low glycemic guidelines.    This recipe makes great taco filling but there are other things you can do with it.

     For sprouted grain tortillas a good brand is Ezekiel which I purchase from a natural foods store.   You may find other brands in your area and often they can be found in super markets with an organic section. Alvarado St. Bakery and Food for Life make sprouted grain tortillas and breads.    Just make sure the label says "sprouted wheat" or "sprouted corn."


     You can also use taco meat in a taco salad, in a fajita,  over beans and topped with salsa or as a sloppy joe on top of sprouted or whole grain bread.

     Any Mexican food recipe can be made low glycemic when you substitute sprouted grain tortillas for regular corn or flour tortillas.


  • 1 lb. ground sirloin
  • 1/2 cup of chopped onion
  • 2 cloves of minced garlic
  • 1 4 oz. can of diced green chili peppers drained
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • several dashes bottled hot pepper sauce (optional)*


*NOTE:    Instead of this last ingredient you may also use a product called El Pato Salsa de Chile Fresco.   You can find it in the Spanish/Mexican food aisle at any grocery store.   Add a little to taste to be sure it's not too spicy for you.   I use 1/2 cup of this in place of the hot pepper sauce.

In a large skillet cook meat, onion and garlic until the meat is brown and the onion is tender.   Drain the fat. Stir in chili peppers, chili powder, the El Pato salsa or hot pepper sauce and 1/4 teaspoon of salt.    Heat through.   This makes at least 4 servings of 1/2 cup each.

170 calories per serving


     Now you're ready for tacos. One caveat about the sprouted grain tortillas. They are quite dense with a lot of texture so they are a real different taste experience from the tacos you're used to.   I think they have much more flavor.   They are best hot and soft just out of the oven.   I warm them in the oven at 350 degrees for about 5 minutes until they're really soft but you can also warm them in a frying pan over low heat.     Once they are cool they are very chewy.


     For a great salad you can add this taco meat recipe to a bed of lettuce, tomatoes, a little grated chedder cheese and whatever raw veggies you like.   Some suggestions are chopped red or yellow bell pepper, chopped cilantro, some grated zuchinni or even chopped or grated carrots.

     You will love the leftover meat mixture so save it for your taco salad!   You can also add just a tiny bit of sour cream with it as well. Or you can reheat and make a sprouted wheat or corn taco for your next day's  lunch.

NOTE:    If you cannot find low glycemic, sprouted grain corn or wheat tortillas in your area you can order them on the internet. They are worth making the extra effort.    Stock up because you can freeze them.


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