Alysha’s Paleo-ish Mexi Bowls

Summer is here friends! Only a couple weeks in and I’ve already atteneded 4 barbecues; there’s going to be a lot of hot dogs consumed this summer!

Which had me thinking this week, for our next BBQ, I wanna switch it up!


E3 Meat Company always has my grill game strong, but I was in need of new apps! 

This week’s recipe is SO easy and the perfect appetizer for your next get together.

Alysha’s Paleo-ish Mexi Bowls

What you’ll need:

  • 1 muffin tin baking sheet
  • 1 large skillet
  • Cutting board and chopping knife

What’s in it:

  • 6 small organic corn tortillas 
  • 1 pound E3 Meat Co. Ground beef
  • 1 cup diced green pepper
  • 1/2 cup diced white onion
  • 1 cup cooked quinoa
  • Mrs. Dash Chipotle Seasoning 

How to Make It:

  1. Start by slicing up the onion and pepper. Add to a medium heated skillet with 1 tbs coconut oil.
  2. While your vegetables are cooking, preheat oven at 375.
  3. Turn the muffin tin upside down, and form tortillas into muffin grooves. No need to grease the pan.
  4. Place muffin tin and tortillas in oven for 12-15 minutes or until ends of tortillas are crispy. Let stand for 2 minutes.
  5. Once vegetables are fully cooked, separate, and begin cooking ground beef in the skillet.
  6. Once beef is fully cooked, drain any excess fat and combine peppers, onions, and beef into a low heat skillet.
  7. Add 1/2 cup water and 6 tbs. Mrs. Dash to skillet and continue to stir on low for 6 minutes and then let cool.
  8. Place a large table spoon of beef into each tortilla and add topping.

I go crazy on toppings! Salsa verde, guacamole, salsa, sour cream, lettuce- the works!

Just make sure if you want to keep it paleo-ish, swap your traditional sour cream for a brand like Lucerne (a dairy free alternative) or if you prefer strict Paleo, loose the corn tortilla and use some lettuce for a yummy taco bowl!

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One comment

  1. kimberlyjerz · September 22, 2016

    Ummm yummy! Awesome post.

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