Tuesday, October 3, 2017

Spicy Taco Bowls

We try to eat what we call "healthy-ish" most of the time. We don't usually keep sweets or junk food in the house, we very very rarely eat fast food, and we both love vegetables, drink a lot of water, and, over the past year, we've done 4 rounds of Whole30, which is pretty life-changing, honestly. 

But sometimes, y'all.

Sometimes you need tacos. 

Luckily, this spicy taco bowl is easy to customize to however "healthy-ish" you need to be - you don't have to make it spicy if you don't want to, you can drizzle cheese dip over the top, you can eat it with chips, you can use cauliflower or traditional rice, and no one here will judge you for how many margaritas you have with it. 

After all, fruits are important too, and that lime wedge totally counts. 

This is the Whole30 version, but don't let that scare you away - remember the cheese dip - since it's a really delicious and makes enough for a crowd or for leftovers with minimal effort. 

Spicy Taco Bowls
serves 4 easily or 2 with leftovers

1lb ground beef
1 package cauliflower rice/1 head cauliflower, riced/2 cups leftover regular rice 
5-6 russet potatoes, diced into 1/4 inch pieces
1 red onion, diced
1 tomato, diced
1 can black olives
1 lime, cut into wedges
2 cloves garlic, diced
Crushed red pepper
Taco Seasoning*
Olive oil

1. Preheat oven to 425F. Place diced potatoes onto a baking sheet (line with foil if you want easy cleanup) and drizzle with olive oil. Sprinkle salt, pepper, and taco seasoning over the potatoes and toss to coat. Put in the oven and bake for approximately 30 minutes, tossing them twice.

2. While the potatoes are cooking, heat a large cast iron skillet over medium high heat. Add olive oil, half the diced onion, and 1 diced garlic clove, as well as crushed red pepper to taste. Saute for 1 minute, making sure to stir often to keep the garlic from burning. 

3. Add ground beef and liberally season with taco seasoning, salt, pepper, and crushed red pepper to taste. Break up into small pieces and cook until no longer pink. Remove to a plate when done.

4. Add cauliflower rice to pan and turn heat to high. Squeeze 1 or 2 lime wedges over rice and add taco seasoning to taste. With cauliflower rice, you want to saute 2-3 minutes in this step, with leftover rice probably 5.

5. Put the meat back in the pan with the cauliflower rice and turn heat off. Stir to combine. 

6. By this time, the potatoes should be pretty close to done. Remove from the oven and give them a good stir. 

7. Start layering your bowls - potatoes on the bottom, then meat. Top bowls with diced onion, with diced tomato, black olives, salsa (we love anything by Mrs. Renfro's and the Market Pantry Hot Chunky Salsa is a great and easy to find one!), and guacamole. Garnish with a lime and serve!

This recipe should make 4 bowls total, but is easy to double or half if needed. 

*We make our own taco seasoning but you can use your own or pre-packaged, although most pre-packaged ones are NOT healthy-ish. Here's the basic recipe:

3 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon salt
1 tablespoon black pepper
2 teaspoons smoked paprika
1 teaspoon coriander
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon crushed red pepper

**Sometimes we get lazy and buy guacamole, but here is the only guacamole recipe you'll really ever need, originally posted here. You're welcome. 

6 ripe avocados
2 jalapeno peppers, diced
1 Serrano pepper, diced
1 red onion, diced
1/2 habanero pepper, diced
2 Roma tomatoes, diced
1 tomatillo, diced
1 teaspoon garlic powder
1 teaspoon lemon juice
Juice from the other half of the lime used above
Salt and pepper
Crushed red pepper

1. Smoosh avocados - I cut them out of the peels and then use a potato masher.
2. Add everything else - season to taste!
3. Stir together with a fork.
4. Enjoy!


  1. Anna Tillman-FloydOctober 3, 2017 at 6:29 PM

    Your Dad would be proud of you!

  2. I mean, it is his secret recipe and all!!!