I’ve been trying a lot of new foods lately to great success. Recently I tried garlic and I think I might have an allergy. Not a life-threatening one, like people have with peanuts, but like a seasonal ragweed allergy. Isn’t that kind of weird? And annoying because garlic is delicious. But no GI distress from it, so that’s at least something.
This is one of my new favorite recipes. We’ve been having it once a week for a while now. It’s a great way to have tacos if you’re avoiding grains because that leaves you with few options for taco-meat vehicles.
You can use a sweet potato or regular potato for this recipe. I like a regular one and my husband prefers a sweet potato (a REAL sweet potato, not an orange sweet potato YAM. Don’t get me started on those…).
- Two potatoes
- 1 lb beef
- Salt and pepper
- 1 red pepper
- 1 tomato (optional based on tolerance)
- Green onions (I just add for taste and then don’t eat them)
- Small amount of lettuce
- 1 tablespoon of chili powder
- 2 teaspoons of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of oregano
Preheat the oven to 425˚.
Wash potatoes and poke holes in the top with a fork.
Bake for 1 hour.
About 45 minutes before the potatoes are done, start browning the beef in a skillet over medium-high heat.
Add salt and pepper to taste.
Wash green onions and add the bulbs to the beef.
While it’s cooking, wash and chop the other vegetables.
When the fat from the beef has evaporated, add in the vegetables (except lettuce). If there is not enough water (there should be some from the tomato), add a little bit in.
Add in the spices and stir well.
When the potatoes are done, remove from the oven and slice down the middle.
The taco meat is done when the liquid in the pan has thickened up.
Stuff the potato with the meat and top with lettuce (and tops of green onions, if you can have them!).
Elimination Diet safe: No.