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Description
I LOVE MEXICAN FOOD and found this awesome recipe on line at Eat Drink Paleo. Go on, give it a try.
Ingredients
US|METRIC
4 SERVINGS
- 650 - 700 gm beef mince, grass fed if possible
- 1 medium whole white onion
- 1 long red chil
- 1 400 gm can tomato passata
- 4 garlic clothes, finely diced
- 1.5 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 1 tbsp ghee
- 1 - 2 tsp sea salt
- 2 large sweet potatoes, cubed
- 1 tsp smoked or sweet paprika
- .5 tsp cumin powder
- Salt and pepper to taste
- 2 tbs olive oil
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Directions
- Heat 1 tablespoon of ghee in a large, deep frying pan or a casserole dish. Sautee onion until soft and golden. At the same time turn the oven to 200C (390F).
- Bring the heat back to high and add beef mince in small chunks. Stir and cook until browned on all sides, about 5-7 minutes. At this time I peel and cut the sweet potatoes – it’s all about efficiency. Remember to stir and break the beef apart regularly at the same time.
- Add spices, garlic, salt and chilli to the beef and cook for a couple of minutes. Add diced tomatoes and a little water, about half a cup, stir and bring to boil. Then turn to low-medium heat and cook for 25 minutes, stirring occasionally.
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