This recipe comes from Ciarra over at PopularPaleo.com.
Rather than use pre-packaged taco seasoning, I re-used the same seasonings I used in my Fiberific Burrito Casserole experiment from a few months ago. I also topped it with some diced avocado.
Makes 8 portions:
- $0.19 - 2 tbsp Salted Butter
- $2.03 - 1 lb Publix Frozen Chopped Spinach
- $1.22 - 318g Carrots
- $0.92 - 199g Parsnips
- $1.54 - 492g Zucchini
- $1.16 - 390g Green Bell Pepper
- $0.78 - 195g Tomatoes
- $0.30 - 4 tbsp Minced Garlic (Spice World)
- $8.52 - 1 lb Grass Fed Ground Beef
- $0.92 - 14.5 oz Publix Diced Tomatoes
- $1.19 - 679g Sweet Potato
- $2.21 - 300g Avocado
- $0.00 - 2 tbsp Chili Powder
- $0.28 - 2 tsp Paprika
- $0.18 - 2 tsp Ground Cumin
- $0.46 - 2 tsp Oregano
- $0.00 - 1 tsp Crushed Chipotle Chile Pepper
- $0.00 - 2 tsp Tapatio
Total Cost: $21.90
Cost Per Portion: $2.74
Follow the directions over at PopularPaleo.com.
My wife is a big fan of this stuff, which is always a plus. I would describe it as “ok”. To be blunt, I didn’t listen to Ciarra closely enough. I ended up a bit rushed, and did not properly prepare the sweet potatoes before baking. As a result, I felt they were a bit raw and bland. I also went a bit overboard on the veggies. Not necessarily a bad thing, but it could use more meat.
Thoughts for next time:
- Fry up the sweet potatoes with some butter or coconut oil before baking
- Add more beef (use 2 lbs) for this amount of veggies
- If making a non-paleo version, add some beans and rice and enjoy your carbs