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.
