These ground beef tacos are so flavorful and easy – They are also quick to cook and get on the table for hungry bellies!
Am I the only one NOT running to the kitchy on Sundays to meal prep?
Everywhere I look, I see leak-proof containers and mason jars teeming with ingredients for the (busy) week ahead. How has this pervasive trend totally eluded my family??
I think the fact that I don’t know what I want day-to-day plays into it greatly. How am I supposed to know what the heck I want for breakfast three days from now? I can barely decide what to have for dinner when it’s 30 minutes out.
Seriously though, I’ve been having the hardest time deciding what to eat lately.
On days we go swimming, I lose track of time easily. It’s four o’clock in the afternoon before I know it, and I have no protein thawed and no rice made. I guess that’s where the meal prepping comes into play…
Well, if you’re ever in a similar dinner pickle, these ground beef tacos make a deliciously fast and easy meal!
I typically have pre-made shells on hand from Trader Joe’s (twelve for two bucks and NO canola oil!), so all I do is mix up a batch of this taco meat, prep some veggies and guac, and serve it up!
Oftentimes, I’ll have these Charro Beans on hand, which makes a nice addition, and if you’re looking to really round out the meal, my Tex-Mex Rice would be terrific as well!
Some nights, I’ll make it into a lower carb taco salad by mixing some lettuce, grated carrot, chopped cherry tomatoes, taco meat, guacamole, sour cream, and lime juice, and that is a great corn-free way to enjoy it.
Low carb deliciousness!
The kids are big fans of this one as well!
Ground Beef Taco Meat (No Tomato!)
Ingredients
- 1 1/4 pounds ground beef (85% is what I use)
- 1/2 yellow onion chopped
- 1/2 - 1 inch piece of jalapeno pepper chopped
- 3 garlic cloves minced
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp coriander
- 1/2 tsp oregano
- 1/2-1 tsp sea salt
- 1/4 cup water
Instructions
- Heat a non-stick or steel skillet over medium high heat.
- Add in the beef, onion, jalapeno, and garlic, and cook for 5-7 minutes until browned and cooked through.
- Drain and discard any excess grease.
- Add in the spices, 1/2 teaspoon of sea salt, and 1/4 cup of water, and cook for another 3-5 minutes until moisture has absorbed into the meat.
- Serve the meat as desired. Season with more salt as needed.
Notes
Nutrition
Notes:
Use the jalapeno according to your desire for heat. I like a one-inch piece with just a few of the seeds, which is where the heat is!
Some addition ideas: lettuce, tomato, cheese, guacamole, sour cream, grated carrot, lime juice…obviously, keep the chopped tomatoes out of the toppings if you’re allergic. Just wanted to address that, as the meat is what is tomato-free. 🙂
A quick tip to help your sour cream go further…mix it with a little water and create more of a drizzle.
Some of the items I use in this recipe include:
Recipe Steps:
Add beef and veggies to a skillet…
Cook until browned…
Add in spices…
Prep your taco shells according to package directions (I heat mine in the oven for about five minutes at 350 degrees)…
Make your tacos!
Mm, mmm, mmmmmm…
Misty says
Just so you know:
While this recipe is tomato free it is not nightshade-free. The jalapenos & chili powder are made from nightshades. This would not be safe for someone with a nightshade allergy or on the AIP diet.
But it looks delicious. It was a smart, quick recipe idea!
Lauren says
I am aware, Misty, thanks!
Daphne says
Great recipe! I love your mouthwatering photos!