What a week! We just got back from a trip to Omaha to see family and friends. We truly had a blast (despite the cold and the snow!) and wish we could’ve spent more time there. It is good to be back in Austin though where the weather is slowly heating back up into the 70’s. It’s also good to be back to making my own food again. Even Joe said he needed a good home-cooked meal which turned into grilled pineapple chicken tenders, grilled zucchini and bell peppers and roasted sweet potatoes. It felt good to soak up all the gluten and who knows what else from our trip. Crazy how a few days of not eating great can really take a toll!
I mentioned in another post that I had made some tortillas using the Primal Magic Dough recipe. You do have to pay for it, but it’s totally worth it. I made two double batches over a two-week span and they are completely gone. I’m not sure Joe even ate that many…
I originally made them to have breakfast tacos during the week, but then wanted real beef tacos for dinner. Tacos have been a go-to dinner for us for a long time. So easy and so versatile, like pretty much every recipe I tend to make. I love loading them up with all-natural salsa and homemade guacamole.
Growing up my Mom always used the pre-packaged taco seasoning mixture. A few years back I decided to make my own taco seasoning and have never thought again about using the pre-packaged stuff. I’ve keep a post-it note with the ingredient list on a little plastic container. When I run low, I just refill. Sometimes I don’t have all of the exact spices, but it always seems to turn out great. You can use this spice mix to season roasted veggies or make chicken fajitas like I did here. You can also make the meat filling and freeze ahead of time for an extra super fast weeknight meal.
Spicy Beef Tacos
Heat a medium skillet over medium-high heat. Add ground beef and cook, breaking up the meat until it's almost cooked through.
Add the chopped bell pepper and garlic clove and cook until bell pepper has softened. Add in spinach and cook a few minutes until it is wilted.
Add in 3 tablespoons of the spice mixture and stir will. Next add in the water and bring to boil. Lower the heat to a simmer, cover and cook for 10 minutes.
Serve with Paleo or gluten-free tortillas, avocado, salsa and cheese.