WEEKNIGHT TEX MEX
As my new group of paleo challengers embark on their 6-week journey into PaleoLand, I’m always searching for good things to make and share in hopes that taste buds will approve. Inspired by the food I grew up with in south Texas, I know that anything with peppers, cilantro, tomatoes and limes will not disappoint. I also want something that is simple to do and fairly quick. This weeknight Tex-Mex meal does the trick. And the beautiful thing is…it’s all Whole30 compliant. The plate is rounded out with Lettuce Wrap Tacos, grilled peppers and onions, Mexican cauliflower “rice” and homemade salsa. Get out your food processor and let the party begin.
Ingredients
2 lbs grassfed ground beef
3 cloves garlic – chopped
1 T. chili powder
1 T. paprika
1/2 T. cumin
1 t. salt
1/2 t garlic powder
3/4 C. water
Iceberg lettuce pieces for “cups”
avocado
lime
Instructions
In a skillet or saucepan on medium heat, saute 2 lb grassfed burger and garlic until meat is cooked through. Add spices and water and stir until evenly mixed. Reduce to low heat and simmer 15 more minutes. Spoon taco filling into lettuce cups. Top with salsa, tomatoes and avocado.
Notes
MEXICAN CAULIFLOWER “RICE”
Ingredients
1 medium cauliflower
1/2 green bell pepper
1/2 red bell pepper
1/2 jalapeno – seeded
1/2 onion
2 T. olive oil
1 t. salt
1/4 t. chilipowder
1/2 t. paprika
1/2 t. cumin
1/4 t. black pepper
3/4 cup water
cilantro
lime
Cut cauliflower up into pieces and place in food processor. Chop until cauliflower resembles “rice”. (Be careful not to overprocess.) Set aside. You should have about 4 cups of “rice”.
Sautee peppers and onion in 2 T. olive oil until softened. Add cauliflower and toss gently to mix. Saute and stir about 3 more minutes. Add spices and water and stir until combined. Cover and continue to cook until all water has evaporated and cauliflower “rice” is softened, but not mushy. Garnish with chopped cilantro and a squeeze of lime.
SAUTEED PEPPER N ONIONS
Ingredients
1 yellow pepper
1 red pepper
1 green pepper
2 onions
1-2 T. olive oil
cilantro for garnish
Cut tops off bell peppers and discard. Remove seeds and slice long ways into 1/2 inch wide pieces. Slice onions in rounds or long ways…however you like it. Saute in olive oil until softened and slightly browned. Add chopped cilantro for garnish. You can use whatever kind of peppers you like in whatever combination. I used the half peppers left over from the cauliflower rice. The more the merrier! Add kosher salt to taste and serve alongside tacos and rice.
Homemade pico de gallo is always a delicious addition to anything Tex Mex. I use the leftovers on scrambled eggs in the morning. I also had leftover jalapenos that I didn’t want to go to waste so I made some Jalapeno Green Sauce as well. Why not…the food processor was already out!