I love tacos.  Homemade ones especially.  For years I was making them with the little packet that comes in the taco kit from the store, but the only problem was the incredible amount of salt in the packet.  With the blood pressure problems, I couldn’t do that anymore so a good friend of mine taught me how to make the taco meat from scratch.  Since his partner of 25 years is Mexican, the original recipe I got was pretty authentic.  I’ve made some changes to it and this is what I’ve come up with.  If you’re expecting the exact same thing you get at the grocery store, you’re going to need to add quite a bit more salt than I do here.

  • 2 pounds ground beef
  • 1 small onion, minced
  • 1 tbsp minced garlic
  • olive oil
  • 1 4.5oz can of chopped green chilies
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp curry powder
  • salt and pepper to taste

Brown the ground beef, drain, and set aside.  I reserve a small amount of the fat in the meat because after refrigeration, it reheats much better.  In the same pan, add a little olive oil, the minced onion, minced garlic, and chopped chilis.  Sautee until the onion starts to clear.  Add the spices and 1/4 to 1/2 cup of water.  Bring the water to a boil, then set to low, stirring occasionally.
I serve this with low carb tortillas, sour cream, guacamole (see below), shredded cheddar cheese, salsa, lettuce, and tomato.


  • 2 soft haas avocadoes
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • one splash hot sauce

Halve the avocadoes and remove the pits.  Scoop out the filling and mash with a fork – you want it chunky.  Add the vinegar, hot sauce, salt, and pepper.  Mix and refrigerate for about 15-30 minutes.

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