Tates & Taco Meat (Edit recipe)

This variation of a standard taco meat is pretty basic, which I think is perfect. Adding lil' cubes of potatoes lends a great texture as well as flavor. The lime juice added at the end of the recipe provides a wonderful tangy zing. A one skillet dish that’s great as a taco filling, as a topper for your morning scrambled eggs, layered on top of some greens or even on top of a baked potato!

30 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	373
Fat:	20 g
Carbohydrates:	17 g
Protein:	31 g
Cholesterol:	100 g
Sodium:	564 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

1 Tbsp Avocado Oil
1 lb Ground Beef
1 whole Russet Potatoes, medium
1 tsp Redmond Real Salt
1 tsp Ground Cumin
1 tsp Onion Powder
1 tsp Granulated Garlic
.25 tsp Chili Powder, chipotle (opt)
2-3 whole Lime Juice, juice of 2-3 limes
.25 cup Cilantro, handful of, roughly chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a cast iron skillet over medium low heat. Add avocado oil and ground beef and break apart up with a silicone spatula and begin browning.
While beef begins cooking, wash potato, peel and dice into ½“ cubes, you'll want about 1 cup (or a smidge more if you're an avid tater fan) of diced tates. Lay them out flat on a cutting board and blot dry with a paper towel. This will help them brown up a bit. Toss into the pan with the ground beef and stir to combine. Let this cook for about 5-6 minutes.
Add salt, cumin, onion powder, garlic, oregano and chipotle chili powder (if using) and stir again to combine well. For the rest of the cooking time, you want to try and not over stir so that the potato cubes that have contact with the bottom of the pan can get some color on them.
Once beef is no longer pink and tates have some good color and are cooked all the way through, pour in the lime juice and stir. The liquid should deglaze the pan a bit and add some awesome flavor.
Taste and add more salt if needed. Toss in cilantro, stir and serve. A one skillet meal done in no time!