Anti Inflammatory Quick Beef Tacos

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

For the beef

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
⅓ cup water

For serving

8 small corn or flour tortillas
Chef's tip
Warm briefly before folding to improve flexibility.
1 cup shredded cheddar cheese
1 cup shredded iceberg or romaine lettuce
1 medium tomato, diced
½ cup sour cream
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 6–7 minutes. Tilt the pan and spoon off all but about 1 tbsp of the rendered fat.
2
Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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