taco meat

File May 03, 2 14 59 PMtaco meat

This versatile ground meat mixture can be used in sooooooo many ways!! Obviously for tacos…duh! Especially now that flour tortillas are again made (and consumed) quite frequently here with the always amazing Otto’s Cassava Flour!!! But…there’s also taco salad (drizzled with our creamy tomatillos dressing), piled high on top of a warm tostone, warm some up in a cast iron skillet and crack a couple eggs on top and let them cook for a bit, (YUMMY!) scoop some into the center of an avocado and bake it in the oven for about 12-15 minutes…you see!!! Sooo many possibilities. This recipe makes quite a bit, so make it and freeze half! Warms up like a dream! Always easy for a go-to meal…easy to throw together and especially tasty!

1 large sweet onion, diced
1-2 T avocado oil, olive oil or fat of choice
1 T cumin
4 lbs ground grass-fed beef
15 oz organic tomato sauce
3 oz organic tomato paste
1 t Redmond real salt
½ t pepper
1 T cumin (yes, another T, not a typo)
2 t dried oregano
2 t chili powder (whatever standard variety you want to use)
½ t chipotle chili powder, opt
½ t adobe chili powder, opt
1 t garlic powder
1½ c bone broth (chicken or beef, we make our own and freeze in ice cube trays)
1 c roasted poblano peppers (how we roast ours) or canned green chilies
½ c fresh lime juice (about 5-6 limes, depending on size)
couple handfuls of chopped cilantro


  • Warm up a large skillet, add fat of choice, diced onion and 1 T cumin – saute til onions are soft and cumin has warmed and smells amazing!! Keep it on a lower heat, the cumin can burn if it’s too hot!
  • Add ground beef, turn heat up to medium and saute until cooked and all pink is gone, stirring occasionally.
  • Add next 11 ingredients (tomato sauce through bone broth) and stir until well incorporated and tomato paste is completely mixed in and let this mixture simmer for about 10-15 minutes on medium heat, stirring occasionally. (if your bone broth is frozen like ours, you may need to simmer a bit longer while they melt)
  • Add poblano peppers & lime juice, let simmer another 15-20 minutes.
  • Taste and adjust with more s&p or lime juice, depending on how tangy you like it.
  • Lastly, toss in the chopped cilantro, stir in ~ it is now ready to serve! Enjoy!!!

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