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Ever since my husband and I have been learning more toward the carnivore/animal-based way of eating, we have been heavily utilizing our meat subscription service so we have ground beef galore. When we’re on our ground beef rotation we ask each other– Asian? Mexican? American?
When we choose Asian style we either do PK’s No Soy Teriyaki or their new Korean Style BBQ sauce. When it’s American night, it’s either cheeseburgers or cheeseburger casserole/scramble. When it’s Mexican, we do taco bowls!
Usually when I brown the ground beef, I start out by heating the pan before adding some avocado oil or beef tallow. I FINALLY realized that since we typically have 85% lean ground beef, I can let the 15% fat do its thing and save myself the extra calories. So I heat up the pan for a few minutes and then throw the block of ground beef on.
It sears immediately, the fat melts, and I smush it out so more surface area cooks. I separate the meat withe the spatula, flip it, and then add the seasonings. Sometimes I use a packet, but lately I’ve just been adding each seasoning individually because I have everything on hand and it definitely saves money.
Before I learned how to eyeball the many ingredients, I looked up “taco seasoning recipe” and just paid attention to the proportions listed. Then I disregarded it and added as much chili powder and cumin as I wanted until the meat was as red/orange as I wanted, and smelled seasony enough. I don’t know how anyone follows recipes that call for 1/4 tsp of anything. How do you even taste that teeny amount? Must. Add. More. Always.
As stated earlier, we are leaning more toward carnivore/animal-based, but I still enjoy some leafy greens in my life so the base of this bowl contains nappa cabbage and iceburg lettuce. It’s garnished with sauteed onions, pickled jalapenos, avocado, raw jack cheese, and Tabasco’s chipotle hot sauce.
I think we’ve been eating a variation of this meal once a week for the past three months or so, and neither of us are sick of it. So delicious!
DIY Taco Seasoning
Ingredients
- 1 tbsp ancho chili powder *ok to sub in chili powder if that's what you already have on hand
- 1 ½ tbsp ground cumin
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp ground paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
Instructions
- Gather all ingredients.
- Mix chili powder, cumin, salt, pepper, paprika, garlic powder, and onion powder together in a small bowl until combined.
- Use immediately or store in an airtight container.