Poblano Taco Meat
Say good-bye to boring batch cooking and dull taco meat and feed your freezer in style! Poblano Taco Meat is a recipe makes about 5-6 cups of meat, enough for 3 meals for our family, so it is a great cook ahead dinner.
Serve one batch of Poblano Taco Meat tonight, freeze the other two for a fast, healthy, paleo primal, GAPS friendly, low carb and anti-inflammatory diet friendly meat to have on hand. Poblano Taco meat is incredibly delicious and a huge time saver!
Perhaps I should just rename the Beef Recipe section, Poblano Beef Recipes! Seriously, have you noticed how many poblano pepper items we have in there? Just cannot get enough of these mild, slightly citrusy, delicious peppers! Adding more flavor and crunch than a bell peppers, and easily available in the gorgeous rolling hills of Tennessee, so we use them. You can always substitute bell peppers, green if you tolerate them or red/yellow/orange to add more flavor, fiber and antioxidants to the mix.
Poblano Taco Meat is a recipe makes about 5-6 cups of meat, enough for 3 meals for our family, so it is a great cook ahead dinner. Serve one batch of Poblano Taco Meat tonight, freeze the other two for dinner later on!
- 2 poblano peppers, diced (or use bell peppers)
- 2 jalapeno cubes or 2 jalapenos diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 lbs hamburger
- Taco seasoning mix
In a cast iron skillet or medium pan, add a tiny drizzle of EVOO. Chop onion into a medium dice and throw in the pan. Add minced garlic, saute for a minute. Chop poblano peppers and add, sauteing.
Crumble meat into pan and stir into poblano and onion mix - the idea is to infuse oniony-garlicky-poblano-jalapeno flavor into the meat, while keeping it succulent and tender. Sprinkle Taco Seasoning on it, liberally.
Cook until brown. Taste, adjust flavorings and serve.
We love to make paleo and primal friendly (without the worldview) low carb, anti-inflammatory taco salads with it! Yummy!