Our Favorite Taco Meat

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried oregano

¾ teaspoon fine sea salt, plus more as needed

1 tablespoon avocado oil

1 pound lean ground beef, 90/10 (450 g)

¾ cup finely chopped onion, a quarter of a medium onion, optional

1 Anaheim pepper, deseeded and finely chopped, optional

2 tablespoons tomato paste (35 g)

½ cup chicken stock or water (60 ml)

Directions

Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

Brown the meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef, pat it down into the skillet, and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

Add veggies: Stir in the onions and pepper, then cook, moving them around the pan until they begin to soften and the onions smell sweet, about 3 minutes.

To finish: Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it (since this usually gets added to tacos or salads, keeping it well seasoned works really well).

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 201
• Total Fat: 7.5g
• Saturated Fat: 2.2g
• Cholesterol: 67.8mg
• Sodium: 556.4mg
• Total Carbohydrate: 6.6g
• Dietary Fiber: 1.6g
• Total Sugars: 2.5g
• Protein: 26.6g