Ingredients:
- 3 russet potatoes, poked with holes throughout
- 1 cup water
- 4 tablespoons melted ghee (or butter if not paleo), divided
- salt, to taste
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ yellow onion, diced
- 2 garlic cloves, minced
- ½ jalapeno, diced (optional)
- 1 pound grass-fed ground beef
- canned pinto beans
- juice of ½ lime
- 2 tablespoons hot sauce (optional)
- 2 tablespoons taco seasoning
- cilantro and red pepper for garnish
- Servings: 3
- Prep Time: 90 minutes
- This Recipe is: Egg Free, Gluten Free, Nut Free
- Cook For: Dinner, Lunch
- Cuisine Type: Mexican
- Author: Adapted from Paleomg.com
Instructions:
- Preheat oven to 425F
- Rub potatoes with olive oil and sprinkle with salt and pepper
- Prick the potatoes with the tines of the fork
- Place them on a baking sheet in the oven
- Cook for 45-60 minutes until the skin is crispy and when you poke them with a fork it goes in easily
- In a skillet add 2 tablespoons butter along with the bell peppers, onion and a bit of salt. Sauté for about 5 minutes then add garlic, jalapeño (if using), and ground beef and break beef into smaller pieces.
- After meat has browned, about 5 minutes, add pinto beans, lime, hot sauce (if using), and taco seasonings. Mix to combine completely.
- Remove potatoes from oven, cut each down the middle, pour taco meat inside and top with cilantro and peppers.
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