Thursday, March 4, 2010

Taco Skillet

This was one of our favorite recipes before we started GAPS. We loved it because it only requires dirtying one pan, it makes great left overs. You can fill tortillas with it, put in on a salad, or make nachos out of it as a second meal. I finally figured out how to adapt it and it has become a weekly staple. Discovering that cauliflower can be shredded and used like rice has opened the door to new meals like this as well as Turkey Hash and Chicken Fried Rice

Here is the original recipe (not GAPS legal)

1 pound ground beef
1 envelope (1 1/4 ounces) taco seasoning mix
1 1/2 cups water
1 cup thick and chunky salsa
1 cup frozen whole kernel corn
1 1/2 cups uncooked instant brown rice
3/4 cup shredded taco-seasoned cheese ( 4 ounces)
1 cup shredded lettuce
1 medium tomato, chopped
sour cream, if desired

1. Cook beef in 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain
2. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute remove from heat. Cover and let stand 8 minutes .
3. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream and tortilla chips.

GAPS legal recipe
1 pound ground beef
1 medium onion finely chopped
2-4 Tbsp of fat/oil for sauteing (olive, coconut, lard, tallow, ghee)
1 large head of cauliflower (this will be used as a rice substitute)
2 Tbsp of chili powder
1-2 tsp. of ground cumin
1-2 tsp. of garlic powder (eliminated for us because of Grayson's allergy)
1 tsp sea salt
1/2 to 1 whole bag of frozen pepper strips (from Trader Joe's)
Handful of broccoli broken into small pieces
1-2 cups of homemade chicken, turkey, or beef stock

1. Cut the core and large stems from head of cauliflower, discard. Wash cauliflower chunks.
2. Shred cauliflower in food processor or with a grater. We used the VitaMix and it is awesome!
3. Saute the onion in skillet with the fat/oil until translucent but not browned.
4. Add ground beef and cook until browned
5. Add seasonings while cooking beef
6. Once beef is cooked, add 1 cup of stock, shredded cauliflower, and frozen peppers
7. Saute until cauliflower rice is soft, adding more stock to keep from drying out
8. Add broccoli in the last few minutes of cooking just to soften
9. Cook until the liquid has evaporated and cauliflower rice is soft and caramelized

1 comment:

  1. Thanks for posting this recipe - it's going to be a regular around here while we're on GAPS! We don't even care for cauliflower, but this dish totally works! Thanks!