Yesterday I made a fantastic “taco” dinner that stayed in line with the slow carb principles. I didn’t want to use the crappy, overly salty seasoning packets and wanted to try for something a little more authentic. Here is the recipe for the simple chipotle sauce and ground beef that I did.
Distinctive Chipotle Sauce and Ground Beef Recipe
- ½ medium onion
- 3 cloves garlic - minced
- 1 pound ground beef (minced beef)
- 1 tablespoon chili powder (chilli powder in British English)
- A typical can of chipotles will have probably 8 to 10 chipotles in it. You can control some heat by using more or less of the can. I used a whole can. Add all ingredients in a blender and puree or blend until mostly smooth. I recommend trying it at this point – if it’s too spicy, you can dilute it with a bit of water. This will make approximately 2- to 2 1/2 cups of sauce. The leftover sauce can be frozen and used as needed. Just thaw and add to your recipes.
- Brown meat in skillet until almost fully cooked (it should be only slightly undercooked). Add 1 to 1 1/2 cups of chipotle sauce and 1 tablespoon of chili powder. Mix in and let simmer until all liquid is boiled off. If the mixture seems too dry, add 1 to 2 tablespoons of water if necessary. Once the liquid is boiled off, meat is ready to serve.
- I cooked up a can of black beans, sauteed the remaining half onion and 1 green pepper.
- I ate it as one big chipotle taco salad – shredded lettuce, tomato, black beans, onions and peppers, guacamole, and beef.