Paleo Taco Mince
Elevate your taco night with this flavorful Paleo Taco Mince recipe—a wholesome, nutrient-packed twist on a classic favorite. Made with tender grass-fed ground beef, vibrant veggies like red bell pepper and onion, and a medley of aromatic spices including smoked paprika, cumin, and oregano, this dish is both hearty and healthy. Simmered with rich tomato paste and diced tomatoes, the perfectly seasoned mince boasts a bold and savory flavor profile. Ready in just 30 minutes, it's ideal for busy weeknights and can be served in lettuce wraps, paleo-friendly tortillas, or atop cauliflower rice for a satisfying, grain-free meal. Garnish with fresh cilantro and a splash of lime to add a fresh, zesty finishing touch. Perfect for those following a paleo or low-carb lifestyle, this recipe is a delicious way to enjoy guilt-free tacos!
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Recipe Information
Ingredients
- 500 grams grass-fed ground beef
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (no added sugar)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 lime (optional, for serving)
Instructions
Heat a large skillet over medium-high heat and add the coconut oil.
Once the oil is melted and hot, add the diced onion to the skillet and sauté for 2-3 minutes, until translucent.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2 minutes, stirring occasionally, until the vegetables begin to soften.
Push the vegetables to one side of the skillet and add the ground beef to the other side. Break the beef apart with a wooden spoon or spatula and cook until browned, about 5-7 minutes.
Drain any excess fat from the skillet if needed, then mix the beef and vegetables together.
Stir in the tomato paste, diced tomatoes, chili powder, ground cumin, smoked paprika, oregano, sea salt, and black pepper. Mix thoroughly to coat the beef and vegetables evenly.
Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Remove from heat and taste for seasoning. Adjust salt and pepper if necessary.
Serve immediately as a filling for lettuce wraps, paleo-friendly tortillas, or over a bed of cauliflower rice.
Garnish with fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 26.5 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2986 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
