Inspired by www.rivermarketcrossfit.com.
1 lb grass-fed ground beef
1 Tbsp coconut oil
1 small yellow onion, chopped
1 sweet pepper, cored and chopped (I used red, but any color will do)
1 2.25-oz can black olives
1 14.5-oz can diced tomatoes with green chiles
1 7-oz can green chiles
1 Tbsp coconut or apple cider vinegar (optional)
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp onion powder
2 tsp oregano
1 tsp paprika
1 cup warm water
1 cup almond flour
1/2 cup water
- Preheat oven to 350 degrees F.
- Cook ground beef in a large skillet over medium-high heat. Drain fat, if necessary. (I find that grass-fed ground beef requires no draining.)
- Combine spices in a small bowl. Add water and whisk together.
- Add spice liquid to cooked ground beef. Stir to combine and simmer over medium low heat until most of the liquid has evaporated, about 10-15 minutes.
- While taco meat cooks, saute onion and peppers in coconut oil in a medium skillet until onion becomes translucent, 5-10 minutes.
- Add onion mixture, olives, tomatoes with their juices, chilies with their juices, and vinegar to the seasoned beef. Stir to combine. Simmer for 5 minutes.
- While meat simmers, combine egg, water, and almond flour in a small bowl. The mixture should be thick, like cornmeal.
- Transfer meat mixture to a deep-dish baker or a medium (8x8 or 9x9) baking dish. Scoop almond dough over the top. Bake for 10-20 minutes or until top is lightly browned.
NOTE: Do not overfill the baking dish. If your dish is pretty full, set it on top of a baking sheet in the oven to catch any drips. Believe me, you will have a mess on your hands otherwise!
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