Something about my pregnancy has me craving foods from childhood, which means I’ve been making these nonstop! With a few simple ingredient upgrades, these fast food classics are truly a nourishing meal. Choose whatever toppings you like for these. If you avoid dairy, avocado is a great sub for the cheese & sour cream.

”HEALTHY TACO BELL” GROUND BEEF TACOS  

Serves 6
Total time:  45 minutes 
Special equipment: optional food processor 
Freezable: Beef filling yes, toppings no 

Ingredients:

Filling 
1 tablespoon avocado oil
1 white onion, finely chopped by hand or food processor 
1 teaspoon kosher sea salt 
1-2 jalapenos, finely chopped 
4 garlic cloves, minced 
2 tablespoons chili powder 1 tablespoon oregano 
1 tablespoon cumin 
1 teaspoon coriander
2 pounds grass-fed ground beef (preferably 80-85%, no leaner) 
1 15-ounce can fire roasted tomatoes 
¼ cup chopped cilantro leaves Juice of ½ lime 

Suggested toppings
Corn tortillas, Siete grain-free tortillas, or Siete taco shells
Chopped tomatoes or pico de gallo
Iceberg lettuce, shredded
Pepperjack cheese, grated, preferably grass fed 
Sour cream, preferably grass fed

Directions:

1. Heat a large saute over medium. Add avocado oil, onion, and sea salt. Cook, stirring, until onions are softened, about 5-7 minutes. Add jalapenos and garlic and cook 30 seconds. Add beef and cook, breaking apart with a slanted spoon or potato masher, until browned, about 8 minutes. 

2. Stir in diced tomatoes and bring to a simmer. Simmer 20 minutes, until liquid has mostly evaporated. (This is a great time to prepare your toppings). Stir in lime juice and cilantro, and season to taste with more salt if needed.   

3. Fill tortillas or taco shells with beef and desired toppings. Enjoy!