This recipe for gluten-free American Tacos is one of those recipes that’s so easy you don’t need a recipe. I didn’t put it on the blog for a long time because I thought everyone in America already makes American tacos. Silly me. Apparently it’s just my family that makes them because I searched Pinterest and Google and no one has a recipe like this. Maybe people just call it something different? Or maybe it’s just from the area where I grew up in Idaho Falls, Idaho? Help me out. Has anyone else heard of American tacos?
At any rate, we make this recipe all that time, like once every week or two? Why? Well, the first reason is probably because it’s so easy. Actually, if you’re really feeling lazy, you can totally use a can of chili from the store. I think it’s so easy to make my own chili – and then I know it’s exactly what’s in it. Plus, it really does taste better when you make it yourself. Plus, this recipe only takes about half an hour to make, and most of that time is just letting the chili simmer.
Here are some tips, tricks and adaptations for this recipe:
- You could speed up the process for this recipe by cooking big batches of ground beef ahead of time and freezing them in 1 pound batches.
- Speaking of freezing, chili freezes really well, so you could make the chili ahead of time and freeze it and then just heat it up in the pan or microwave when you’re ready to eat it.
- This would make a really good meal for camping out. The one version I’ve seen of this recipe is where you take a small bag of Fritos and add the chili and other ingredients right in the bag. And you could make the chili ahead of time, or it would be really easy to make in a dutch oven over charcoal or over the fire.
- I recommend you don’t leave out the onion. I made it the other day without onion and it was just not nearly as good. The onion not only gives it some flavor, but I think it helps with the texture and softening it.
- Personally, I like to blend the can of diced tomatoes. No one in our family likes big chunks of tomatoes.
- You only HAVE to simmer the chili for 20 minutes, but it is better if you simmer it for longer. It’s really good in a crock pot or Instant Pot too.
- This recipe is really good with BBQ corn chips too.
- I like to crush up the Fritos with my hands until they are little, tiny, yummy pieces (and easier to eat).
All my children, but my youngest love this recipe (she pretty much doesn’t like anything mixed and really doesn’t like cheddar cheese, so I’m not sure she counts). I like to serve it when we have big family parties because most kids love it, adults like it and it filling and you can choose your toppings, which is always good when you’re trying to feed a big group of people.
This recipe is so fast, hearty and fresh at the same time. It's a lot less messy than regular tacos and cheaper because it uses chili with affordable beans to make it stretch farther. Plus, the corn chips are super yummy.
- 1 bag Corn Chips (such as Fritos)
- Shredded Cheddar Cheese
- Sour Cream
- Diced Tomatoes
- Green onions, chopped
Heat a large pan to medium/high heat.
Add the ground been and cook, breaking into small crumbles.
Add the diced tomatoes, crushed tomatoes, and beans. Stir in and bring to a simmer.
Reduce heat to medium and cook chili for another 20 minutes, stirring occasionally, until sauce is rich and thick. Test seasonings and add more salt, if needed.
Serve the chili over a bed of corn chips and top with shredded cheddar cheese, sour cream, tomatoes, salsa, or green onions, as desired.