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🌮 Taco Bowl… But make it a health food.

Ingredients:

- Ancestral blend ground beef from Force of Nature (I’m in my pre-pregnancy “primemester” era so organ meats are a must. And this is the absolute easiest way to get them — it tastes exactly the same as regular ground beef.)

- Season beef with this homemade taco seasoning.

- Homemade refried beans with: dried pinto beans, garlic, onion, cumin, EVOO & salt (Start by soaking the beans the night before. Then follow this recipe day of.)

- Jasmine rice (Lundberg Regenerative Organic. Always when cooking rice, wash thoroughly then cook in bone broth instead of water.)

- Cilantro & lime to add to cooked rice before serving.

- Raw cheddar (My food co-op has the brand: Origin Creamery. It’s A2 raw cheddar and I get mild.)

- Tomato

- Lettuce

- Avocado

- Homemade salsa (Blend 2 cans fire-roasted tomatoes, 1 can diced green chilis, a handful of cilantro, juice of 1 lime, 3 jalapeños, 1 serrano, 3 green onion stems.) Or homemade Pico de Gallo (Chop onion, tomato, jalapeño, and mix in olive oil, lime juice, S + P)

- Homemade sriracha sauce (Greek yogurt, sriracha, garlic powder, S + P.)

Directions:

1. Follow the recipe to make refried beans. They need to soak overnight, then cook for 2-3 hours the day of (It sounds like a lot but it’s so easy! You barely have to do anything, just let them simmer a long time.)

2. Make salsa by blending all the ingredients. (Try it out and enjoy a little appetizer with homemade tortilla chips or seed oil-free store-bought ones.)

3. Cook rice in bone broth fully.

4. Cook ground beef in melted ghee. Sprinkle in taco seasoning while it cooks.

5. Stir in chopped cilantro and lime juice to the cooked rice.

6. Wash and chop lettuce and tomato. Slice avocado.

7. Make sriracha sauce.

8. Shred cheddar.

9. Build your bowl!

10. Top with chopped cilantro and a squeeze of lime if you’re feeling fancy… or if you have extra!