Category: Main Dish

This is a great alternative to something like the canned Sloppy Joe sauces.  This is super quick and tasty.  Always keep some grass fed ground beef in the freezer to throw together a recipe like this.

Serves 4-6

Advanced Plan

2 lbs grass fed ground beef
1 small organic green bell pepper
1 small onion
12 ounces (1 can) organic crushed tomatoes
2 tablespoons worchestershire sauce (check ingredients!)
1/2 tsp black pepper
1 1/2 teaspoons sea salt (or to taste)

Brown ground beef.  Chop the peppers and onions very fine or do a wet chop in the VitaMix.  Drain the beef and add the veggies and cook until veggies are softened.  Add tomatoes and spices and cook until done.

Serve over lettuce leaves, with Grain Free Rolls, or in a sprouted grain wrap (Core Plan)

Advanced & Core Plan

Serves 4-6 people

1 pound grass fed ground beef
1 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoons liquid aminos or tamari
4-6 organic green bell peppers, tops cut off and chopped (throw away stems), and ribs and seeds cleaned out
1/2 large yellow onion, sliced
1 container mushrooms, sliced
8-12 thin slices organic, raw cheese

Preheat the oven to 350 degrees.  Put the hollowed peppers on a parchment lined baking sheet and bake for 10 minutes, just to soften a bit.

Meanwhile, brown the ground beef with salt, pepper, chopped green pepper tops and onions.  When the beef is browned and the peppers and onions are soft, add the liquid aminos and mushrooms and cook until mushrooms are slightly cooked.

Put a slice of cheese into the bottom of the peppers, fill with ground beef mixture, and top with another slice of cheese.  Cook in the 350 degree oven until cheese is melted and bubbly.

If you have leftover cheesesteak mixture, you can bake it in an oven safe dish with cheese over-top.

This recipe was inspired by a recipe I used to make way back in my college years that was delicious but totally unhealthy.  It used refrigerated biscuits as the crust and ground beef with packaged taco seasoning and cheese.  This updated, healthy version was inspired by my co-author’s mom, Lin Hardick who invented an amazing “Dorito” Bread.  I thought it would be great to turn that into the crust for this updated taco pie.  It turned out amazing.  I will warn that it is very spicy.  If you don’t like it quite so spicy, you can tone it down by using regular chili powder instead of the chipolte pepper powder.

“Dorito” Bread/Taco Pie Crust

Get the recipe here from Lin’s Blog:  http://goodfood-lin.blogspot.com/2011/02/dorito-bread.html

Instead of making it into bread, simply press it into a pie plate as evenly as possible and bake until slightly browned (about 10-15 minutes).  Set it aside and make the taco pie filling.

Filling

1 lb grass fed ground beef
2 tablespoons chili powder
1/2 – 1 teaspoon sea salt
2 teaspoons cumin
1/2 teaspoon onion powder or 1/4 grated yellow onion
1/2 teaspoon garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper, optional
1/2 cup filtered water
3 tablespoons salsa, optional

Brown ground beef then and add spice mixture, water and salsa if desired.  Cook for about 5 more minutes.  Pour into the prepared “Dorito” crust.   Top with shredded raw, organic cheddar cheese and bake at 350 for about 15 minutes.

Optional Toppings:
Salsa
Avocado
Organic Sour Cream
Black Olives
Cilantro
Shredded Lettuce