Have you ever read the ingredients in one of those taco meat seasoning packets? It all sounds fine and dandy until you get past the actual spices to the corn syrup, artificial colors and flavors, and the unpronounceables to avoid 'caking'. If it is going to 'cake', I don't want it.
The problem is that without those little packets, many of us are left with flavorless meat. You aren't alone! When I first started experimenting, I served the husband many-a-bland taco or burrito until I figured it out. So below is what I came up with.
You can eat it with a taco shell, tortilla, whatever your preference. Since I don't do wheat and most grains, I use a cabbage or lettuce leaf. (Cabbage seems to hold it together a bit better.) I also make a faux jalapeño cheese sauce to top it all off, again, because of my dietary preferences. Top it with whatever floats your taco boat. I put a link to the faux jalapeño sauce below if you are interested.
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- 1 lb grass fed ground beef
- 1 organic tomato, diced
- 2 T organic tomato paste
- 1 tomatillo, diced
- 1 heaping T chili powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic salt (or 1 clove garlic, minced and add salt to taste)
- 1/4 tsp dried oregano
- 1 tsp fresh chopped parsley
- 1 tsp fresh chopped cilantro
- 1 T chopped red onion
- Add the ground beef to a skillet over medium heat. Add the chili powder, onion powder, paprika, cumin, garlic salt (or minced garlic and salt), oregano, and pepper. Cook meat until just about done, but still slightly pink.
- Then add the diced tomato, tomatillo, red onion, and tomato paste. Turn down heat and let meat simmer for appx. 5-10 minutes until flavors mesh, meat is done, and tomato paste thickens it.
- Before serving, mix in the fresh parsley and cilantro.
The cashew jalapeno cheese sauce recipe I used.