My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Monday, July 12, 2010

Egg Free, Dairy Free Taco Salad

The most requested meal for birthdays or anytime at my mom's house is taco salads. Here is a list of the topping that we like, but feel free to use any toppings your family enjoys. What we love the most is that everyone can have it exactly how they like it. I included a picture of the shell and a picture of what Jazzy's taco salad looked like.

Taco Salad

Large tortilla shells (we use Mission)
Cooked ground beef
Baked beans or refried beans
Chopped onions
Chopped tomatoes
Sliced black olives
Safe salad dressing (we use Kraft Creamy Italian - this is in place of sour cream)

Shape the tortilla shell inside an oven safe bowl. Place about 3 aluminum foil balls inside the shell. Use smaller aluminum foil balls between the pinched shell and bowl to help it hold its shape. Bake at 350 or 16-18 minutes or until golden. Wrap each shell individually in plastic wrap until ready to use. Fill with any toppings desired.

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