Taco Tuesday: Taco Meat Recipe and BONUS Cauliflower Rice Recipe

Taco Tuesday: Taco Meat Recipe and BONUS Cauliflower Rice Recipe

Taco Tuesday: Taco Meat Recipe and BONUS Cauliflower Rice Recipe Posted on April, 2015 Updated on April, 2015

Meal planning is a big part of how we stick to our allergy-friendly diet. One of the ways we make meal planning easier is to have a couple “theme” days in our week. For breakfasts we have such days as Waffle Wednesday and Bacon Friday, and for dinner we have Meatless Monday and, our son’s favorite, Taco Tuesday.

The cool thing about tacos is there are lots of different ways to have them. There’s a variety of meats, toppings, and side dishes so that every week, even though we have tacos, they don’t get boring (although our son does use the same toppings every time, but he’s not bored with it so it works out!). Our typical toppings are shown below: shredded lettuce, diced cucumbers, diced red onion, salsa, and cilantro (we try to use fresh cilantro but until it starts growing in the garden again we’re using dried). Sometimes we add carrots, diced tomatoes, or even fermented cabbage.

For our taco meat, we start out with the same basic recipe every week (which is nice because we don’t have to think about it too much!) – we saute onions in the cast iron skillet, add some meat, and season with spices, salt, and pepper. And taco meat is done! While the meat is cooking, we chop veggies for toppings and gather salsa and whatever else we’d like to add, plus warm some corn tortillas in the oven on low, low heat. We also take the meat-cooking time to make a side dish if we choose to have one, but sometimes the tacos themselves are enough for a full meal.

Cauliflower rice is one of our favorite sides for Taco Tuesday. It’s another dish that is easy to customize and takes few steps to make. Just wash the cauliflower, break chunks of it into a food processor and pulse until rice-sized, then season and bake in the oven until it starts to brown. We season it with salt and pepper, or sometimes we add a kick of chili powder, maybe some cilantro or parsley, or even curry.

So here’s our easy recipe for taco meat AND our easy recipe for cauliflower rice.

Ingredients

  • For our taco meat, we start out with the same basic recipe every week (which is nice because we don’t have to think about it too much!) – we saute onions in the cast iron skillet, add some meat, and season with spices, salt, and pepper. And taco meat is done! While the meat is cooking, we chop veggies for toppings and gather salsa and whatever else we’d like to add, plus warm some corn tortillas in the oven on low, low heat. We also take the meat-cooking time to make a side dish if we choose to have one, but sometimes the tacos themselves are enough for a full meal.
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  • Ingredients
  • cooking fat of your choice (we use bacon grease for almost anything; also recommended are lard or coconut oil)
  • half a white, yellow, or sweet onion (about half cup to a cup, depending on how much you like onions)
  • 2 pounds meat of choice (like ground beef, pork, chicken, turkey; sirloin beef, chicken pieces, etc.)
  • 1-2 teaspoons chili powder
  • salt and pepper to taste
  • 1 teaspoon garlic powder or 3-4 diced garlic cloves
  • Tools
  • Sharp knife to chop onions (and chop your toppings of choice, not listed)
  • Cast iron skillet (can also use a stainless steel skillet, but the dish may cook faster so watch closely)
  • Wooden spatula for stirring
  • Serving platter
  • Process
  • Heat the cast iron skillet over medium low and gather all ingredients. Dice the onion into small pieces (about the size of your pinky nail or a pencil eraser).
  • After the skillet begins to let off the slightest bit of smoke, add the cooking fat until it melts, then add the diced onion. Stir the onion to coat it in the cooking fat.
  • Saute the onion for 3-5 minutes or until soft and slightly translucent. Then add the meat.
Read the whole recipe on Nourishing Rainbows