Grass-Fed Ground Beef Tacos
Grass-fed beef tacos with all the trimmings. Pair with my favorite grain-free tortillas for the perfect Taco Tuesday recipe! Paleo/Keto friendly.
Happy Wednesday, friends! How is everyone's week so far? We are gearing up for a little birthday getaway this weekend to celebrate Max's 26th. He has zero idea where we are going, but I do... and I'm excited. Be on the lookout on my social for clues as to where we are off too! I am, of course, planning a ton of snacks and foods to bring for the weekend but would hugely appreciate any input on your favorite store-bought essentials.
Anyway, Max also loves Mexican food as it is part of his heritage, childhood memories, and well, just because it's pretty darn delicious. I made him these grass-fed beef tacos last night and they were a huge hit. They are simple to make, relatively affordable for the quality, and delicious!
As with some of my other recipes, this one is super flexible. Feel free to switch up the meat here. This recipe would taste just as good with some ground chicken or turkey, or even some shrimp. You can also ditch the kale and add some spinach, zucchini, swiss chard, honestly whatever nutrient-dense green floats your boat. Simply saute it up in your favorite cooking oil...
Pack them in one of my favorite grain-free tortillas and devour. We use the Siete brand as the ingredients are clean, and they are a sweet little local business from Austin so we love supporting them. These tacos are AMAZING! Enjoy!
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Ground Beef Tacos
2 tablespoons grass-fed butter, or cooking oil
1 small onion, diced
1 red bell pepper, diced
1½ lbs ground meat (grass-fed, organic)
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon sea salt and pepper, to taste
1 cup organic salsa (check for added sugars and nasties)
3 cups kale
grass-fed cheese, or dairy-free substitute
1) In a large skillet, heat grass-fed butter or cooking oil over a medium-high heat. Add the onions and bell pepper and cook 3-5 minutes until barely tender.
2) Add ground meat, chili powder, ground cumin, sea salt and black pepper. Cook until the meat has cooked through.
3) Add the salsa and reduce the heat. Simmer for 3-5 minutes before throwing in the greens. Cook for 2 additional minutes or until kale has just wilted.
4) Warm the tortillas briefly in an oven or toaster oven. Pack a generous amount of meat in the middle of each tortilla, add optional toppings and enjoy! We love these with some fresh guacamole and organic raw veggies or Siete Tortilla chips on the side for dunking.
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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