What a big hit with the family! They were chowing down on second and third helpings... with barely enough leftover for lunches tomorrow. In my book, that is a culinary success!!!
As always, enjoy the simplicity of the Paleo lifestyle.
TACO SOUP (Paleo, of course!)
2 lbs. grass-fed ground beef
1 onion, finely chopped
1 green pepper, chopped
2 Tbs. minced garlic (or 6 cloves)
2 stalks of celery, chopped
3 (15oz) cans of organic stewed tomatoes
1/2 cup red wine (make sure it is good enough to drink!)
2 cups organic beef broth
2 cups fresh organic salsa
2-4 Tablespoons taco seasoning
* In a large stock pot (stainless steel or cast iron), brown the ground beef over medium high heat. Drain off any grease and discard. (Note: If your meat is super lean, add 1-2 Tablespoons of olive oil to aid in browning.)
* Finely chop the vegetables with a knife or in a food processor. Coarsely chop the stewed tomatoes. Add the vegetables to the stockpot with the beef. Stir in the wine, beef broth, salsa and taco seasoning.
* Allow soup to simmer for 30 mins. or more to cook the vegetables and blend the flavors.
* Serve with a salad of mixed greens and homemade vinaigrette.
TACO SEASONING (Paleo)
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion
powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Store in a glass, airtight container. Yields about 2 3/4 tablespoons.
To use: Use about 2 tablespoons of the taco seasoning for every 1 pound of meat. Photo credit to homesteadrevival.blogspot.com and thegirlwhoateeverything
Recipe source: w.lynne
Taco Seasoning Recipe source: allrecipes.com