When I say easy, I mean easy! This is a super quick meal, you can make on a week night or a friday night when you really don’t feel like cooking (which is me, most friday nights).
Here goes!
Start with the base of any respectable tacos: Oil (avocado in this case), onions, cumin, coriander, chili powder, paprika, salt and pepper. Cook and toast these lightly in oil to combine and bring together the flavor.
Add the ground beef, cook completely crumbing meat as you go. In this case I used a super lean ground beef, but if you use a higher fat content beef consider cooking before adding the spices, because you don’t want to lose anything when you remove the extra rendered fat.
Once fulling cooked, add 1 can of diced tomatoes, fresh chopped orengano (you can use dried) and minced garlic. Combine.
Simmer on medium heat for about 5-10 minutes for the tomatoes to release their juices and the flavors to meld
Enjoy!
- 1lb (8oz) lean ground beef
- 1 Tbsp Avocado oil
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp chili powder
- 1 tsp paprika
- Pinch of coarse sea salt
- fresh ground pepper
- 1 Tbsp fresh oregano chopped (can use 1tsp dried)
- 2 cloves garlic diced
- 1 (15oz) can diced tomatoes
- Add oil, onions, and all dried spices to a large skillet or pot. Cook/toast for 2ish minutes
- Add ground beef and cook combine with spices (cook first if using a high fat beef to allow you to drain rendered fat as needed without losing any spices)
- Add tomatoes with juices and garlic to meat mixture. Cook for about 5 minutes to allow it to mix and get juicey
- Serve on a tortilla, over rice or on a lettuce wrap.
- To make vegetarian, just substitute beans for the ground beef.
