Taco Meat

Making taco meat (which we use in quesadillas or on nachos rather than to make tacos) is so easy.  But it is only healthy if you use good quality ground beef and seasoning that does not contain additives such as MSG.  (The reason I no longer make tacos with my taco meat is that I can no longer find acceptable taco shells, even the organic corn shells seem to be tainted with GMO corn and cause finger inflammation for me.)

So what is good quality ground beef?  If you ask the 'world', it means to buy a lean ground beef.  I don't think this is God's advice to us but instead only one of the many bits of man's confused, misleading information that is not working to maintain health.  If you think about God's plan, it means to buy ground beef from cows that have been raised free-ranging on a pasture of grass.  Period - it is all about raising and processing the animals as naturally as possible without the use of man-made chemicals and feeds.

 

So my definition of 'good quality' ground beef is one that comes from cows that are 100% grass fed, organically raised and processed.  I do not worry about the fat percentage in the meat.  I have two main sources of ground beef.  I purchase my beef from Burgundy Pastured Beef (a local source where I have visited and viewed their practices) purchasing their 80%/20% Premium Ground Beef and Organic Prairie brand Organic 100% Grassfed 85%/15% Ground Beef which I buy at Natural Grocer.  We have many good local sources, just make sure the beef you find says that it is '100% grass fed'.  Marketing ploys are amazing, and some ground beef now is labeled 'grass fed', but that means NOTHING.  It must say '100% grass fed'; all cows are fed some grass during their lifetime, even those that are finished in crowded feedlots, injected with growth hormones and fattened on cheap grain or soy-based feeds.

Ingredients:

1 pound 100% grassfed ground beef, browned

2 Tbl taco or Mexican seasoning (I use Frontier brand - read the ingredient label of what you plan to use)

1/4 cup filtered water

Brown the ground beef in a heavy skillet (don't use a skillet with a non-stick coating).  Mix Mexican Seasoning with the water (make sure you use one that does not contain additives on the list to foods/ingredients to avoid). 

Place browned ground beef back into hot skillet on medium heat.  Pour in seasoning mixture and stir until the moisture is removed and meat is evenly coated with seasoning.

 

We love to use this meat on quesadillas or nachos, on which we also put yellow rice, refried beans, green onions, salsa, and cheese.  After cooking/baking, we then add some fresh avocado chunks.  If you keep some refried beans and yellow rice in your refrigerator (make a batch weekly), this make a great, delicious, quick meal or snack.