Our Paleo Family

Beef and Vegetable Taco Filling (Paleo and Whole 30 Compliant)

This taco filling is super versatile.

  • Make a batch of my AIP tortillas and have soft tacos.
  • Or use those same tortillas to make quesadillas (with or without cheese)
  • Fry up some plantain chips and make nachos
  • top a big bunch of salad greens for taco salad

All you need are your favorite taco toppings and you’re all set!

  • super simple guacamole
  • sour cream or paleo substitute: coconut cream plus a splash of lemon juice
  • salsa
  • lettuce or cabbage
  • cheese, if you can

If you have picky eaters in your house, a big benefit of this recipe is that the vegetables are essentially undetectable!

Beef and Vegetable Taco Filling (Paleo and Whole 30 Compliant)
Print Recipe
This recipe is super flexible. Follow my directions below or substitute with whatever vegetables you have in your fridge. Make it ahead and reheat at meal time. Freezes really well. Great for pot luck dinners!
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-60 minutes
Beef and Vegetable Taco Filling (Paleo and Whole 30 Compliant)
Print Recipe
This recipe is super flexible. Follow my directions below or substitute with whatever vegetables you have in your fridge. Make it ahead and reheat at meal time. Freezes really well. Great for pot luck dinners!
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-60 minutes
Ingredients
Servings: servings
Instructions
  1. In a large, heavy skillet or dutch oven, heat fat over medium high heat and swirl to coat bottom of pan.
  2. Add diced onion and cook until translucent, 8-10 minutes. Season with a little salt.
  3. Add squash, mushrooms, and carrots and cook 10 minutes more, until slightly browned. Add a little more salt.
  4. Add garlic, stir, and cook until fragrant, about 1 minute.
  5. Add ground beef, crumble and brown well. Add a little more salt.
  6. Make a little "hole" in the middle of your meat and vegetable mixture and add tomato paste. Stir the paste around in that open space and allow it to brown. This adds a lot of flavor. Don't skip this step! Sorry this picture is hazy. I couldn't keep the steam out of the way.
  7. Add remaining ingredients, stir well, and simmer until ready to eat. If your mixture gets too thick, add some chicken or beef broth. Taste and add more seasoning if you desire.
Recipe Notes

Here's a shortcut trick: if you happen to have a batch of my chili in the freezer, you can easily turn that into taco meat by adding the "Mexican" spices from this recipe: oregano, cumin, paprika and tabasco sauce.

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