Ground Beef & Lentil Tacos

Who doesn't love Mexican food?  Mexican is pretty 'whole' already, so revising it to be GAPS and digestion friendly isn't very hard if you make it yourself.  Below is our version of tacos.

Tacos
1 c. lentils
1 quart chicken or beef stock
2 garlic coves, crushed
1/2 t. salt
1 lb. ground beef or ground elk
3 T. homemade taco seasoning
Romaine lettuce, washed
Optional toppings: Shredded lettuce, diced tomatoes, diced onion, shredded cheese, homemade salsa

Homemade Taco Seasoning
1 c. minced dried onions
1/2 c. chili powder
1/4 c. garlic powder
1/4 c . cumin
2 T. oregano
2 T. salt
3 1/2 T. paprika

Homemade Salsa (revised from a Betty Crocker cookbook)
6 Roma tomatoes
1 small green bell pepper, chopped (1/2 c.)
1/4 c. yellow onion, chopped
3 cloves garlic, finely chopped
2 T. fresh cilantro, chopped
1 T. finely chopped seeded jalapeno
3 T. lime juice (juice from one large lime or two small)
1/2 t. real salt

Rinse lentils.  Pour stock, garlic cloves, salt, and lentils into a medium stock pot.  Simmer for 45-60 minutes, or until lentils are tender.  Cool slightly.  Puree in blender for a 'refried-bean-like' texture.

While lentils are cooking, make salsa (combine all salsa ingredients) and refrigerate.

After salsa is made and while lentils are still cooking, brown ground beef with 3 T. homemade taco seasoning.  Prepare any optional toppings.

Spread pureed lentils down core of a Romaine lettuce leaf.  Spoon ground meat over lentils.  Add any optional toppings.  roll the Romaine lettuce leaf or fold together taco-style.

A less hands-on version is to serve the lentils, meat, and toppings over a bed of torn lettuce for a taco salad.  Enjoy!