Ingredients
Meat & Veggie Mixture:
- 4 slices nitrate free bacon sugar free for Whole30
- 1 lb grass fed ground beef any ground meat is fine
- 1 1/2 tsp taco seasoning I used Primal Palate
- 1/2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Dash chipotle powder or more if preferred
- 4 cups shredded or chopped veggies I used Brussels sprouts and a broccoli slaw mix, you can use anything you like!
- 1 Tbsp water
- More cooking fat as needed
- Chipotle ranch To top - optional
Plantains:
- 1 large sweet plantain peeled and sliced into 1/4” rounds (or slightly thicker)
- 2 Tbsp ghee or other cooking fat
- Sea salt to taste
Instructions
Beef & Veggie Mixture
-
Heat a large skillet over med-hi heat. Once sizzling, add bacon slices and cook until crisp, turning once. Remove to drain on paper towel.
-
Keep the rendered fat in the skillet and lower heat to med. Add beef to skillet and sprinkle with the salt and seasonings. Brown, breaking up lumps with a spatula.
-
Once beef is about 80% done, add the veggies and water to the skillet, gently stir, then cover skillet. Cook, covered, 1-2 minutes to soften veggies.
-
Uncover and stir, then crumble cooked bacon into the mix. Continue to cook and stir occasionally for another two minutes or until veggies are cooked to preference.
Plantains:
-
Heat ghee or other cooking fat over medium heat in a nonstick skillet (or well seasoned cast iron)
-
Once sizzling, add plantain slices in a single layer and fry the first side until golden brown, flip, and do the same to the second side.
-
Once both side are golden brown, remove from heat and sprinkle with sea salt to taste.
Assemble bowls:
-
Serve beef and veggie mixture in bowls with fried plantains, garnish with scallions or cilantro and top with chipotle ranch sauce if desired. Enjoy!
Nutrition
Calories: 499kcal
Carbohydrates: 23g
Protein: 27g
Fat: 33g
Saturated Fat: 14g
Cholesterol: 110mg
Sodium: 539mg
Potassium: 952mg
Fiber: 4g
Sugar: 8g
Vitamin A: 1290IU
Vitamin C: 83mg
Calcium: 54mg
Iron: 4mg