Keto Taco Skillet

FOOD AS MEDICINE

A one-pan meal is like a dream come true after a long day in clinic and if that pan happens to contain everything that is amazing about tacos, even better! This tortilla-less taco skillet is a quick weeknight dinner that can be made with ingredients you likely already have kicking around the kitchen. A good cast iron is an absolute essential and they are inexpensive and easy to clean. Cast iron is naturally non-stick when properly seasoned and is safe when heated, unlike the teflon variety that release dangerous PFCs (perfluorinated compounds) when heated or scratched. PFCs have been liked in many studies to hormonal disruption and liver dysfunction and have been found in breastmilk, yikes! What’s more, cast iron increases the iron content of food by up to five times which is great for women who are menstruating, pregnant or individuals with higher iron needs. They also hold heat longer than many other pans and heat super evenly which can keep you from burning food and go from stovetop to oven with no drama. Check out my favorite Lodge cast iron pans in my Amazon Store!

How I clean my cast iron: DON’T use soap! Most cast irons will come pre-seasoned and you want to maintain their non-stick properties using a good coating of oil between cooking. With the pan still hot, run it under hot running water and scrape any leftover bits with a metal spatula. Once cleaned, return to the stove and dry over medium-high heat until water has evaporated. Wipe with a little bit of coconut oil, avocado oil or lard using a paper towel.

INGREDIENTS

1 Tbsp avocado oil

1/2 cup yellow onion, diced

1 orange bell pepper, diced

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp garlic powder

1/2 tsp onion powder

2 tsp chili powder

1 tsp ground cumin

1 lb grassfed ground beef (love Crowd Cow’s Dry Aged ground beef!)

2 Tbsp tomato paste

1/4 cup bone broth (like Bonafide Provisions, use code ALIMILLERRD for savings!)

sea salt, to taste

For topping:

1 avocado, sliced

1/4 cup cilantro, chopped

1/4 cup green onion, sliced

1/4 cup pickled jalapenos

1/4 cup shredded aged cheddar cheese, optional (omit for dairy free)

Lime wedges

DIRECTIONS

Heat a cast iron over medium high heat and add the oil. Once oil is heated, add the onion and a pinch of sea salt. Sautee, stirring occasionally, until translucent. Add the bell pepper and cook, stirring occasionally and allowing to brown, about 5 minutes. Add the jalapeno and garlic and cook 1 additional minute, then add the ground spices and stir to mix. Place the ground beef in the pan and break up with the back of a wooden spoon. Cook, stirring occasionally until browned. Add the tomato paste and bone broth and mix to incorporate, then reduce the heat to medium low and allow liquid to cook off for about 5 minutes. Season to taste and top with your favorite taco toppings like avocado slices, fresh cilantro and green onions. If desired, you can serve with warmed Siete Tortillas.