A One-Pot Mexican-flavored beef and “rice” dish that is full of flavor and spice. This recipe is grain-free, dairy-free, egg-free and paleo!
This one’s coming atcha’ just in time for taco Tuesday tomorrow night!
I won’t judge if taco Tuesday somehow turns into one-pot Mexican beef Monday. Maybe we should work on a better name for that one.
This recipe is inspired by a Mexican beef and rice meal I helped my Aunt make while I was out of town. I knew I just had to recreate it into a grain-free dish when I got home!
And I did that …
Because I’m home now! I’m such a homebody. Twenty going on eighty? I seriously missed my kitchen more than anything (well that and my dogs!), and I woke up Saturday morning, went to the Farmer’s market and spent the day recreating and photographing this recipe. It’s good to be back.
I came home with plenty of fresh ideas for the blog, and I’ll even be starting a new post series this Friday! Come back to see it, because I know you’ll really love it!
HOLY COW let’s talk about this fantastic ONE-POT meal. As in, you only need to dirty one pan for a spicy, flavor-packed meal.
To make a rice dish grain-free, I used a substitution that may seem surprising to you- plantains! I used this first in my beef fried plantain rice, and I love the texture so much more than cauliflower “rice”. The texture has the sticky- starchy feel that you expect when you eat a rice dish, and the flavor is rather neutral compared to cauliflower.
To make plantain rice, you’ll want to use a spiralizer. For this reason it’s better to look for plantains that are more straight than curved. Simply spiralize those plantains with the blade with the tiny triangles (if anyone knows some official names for these blades, let me know. I just call it the tiny triangle blade), then roughly chop up the thin noodles into rice-sized pieces.
The process is simple, and the result is a rice replacement that actually feels rice-like!
You can totally make this dish as spicy as you want. I used medium fresh salsa from my local grocery store which added a good amount of heat with the jalapeno and cayenne, but it wasn’t too spicy for anyone in my family.
If you like really spicy food, go for the spicy salsa and pile on extra avocado to cool your palate. And if you’re also feeding little ones, opt for mild salsa and reduce the cayenne.
- 2 Large green plantains
- 1 Pound ground beef
- 1 Teaspoon salt
- 1 Large red bell pepper. diced
- 1 Yellow bell pepper, diced
- 1 Small jalapeno pepper, finely diced
- 1 Yellow onion, diced
- 1 Tablespoon avocado oil
- 2 Teaspoons cumin
- 1 Teaspoon paprika
- 1 Teaspoon garlic powder
- ½ Teaspoon cayenne pepper
- 1 Cup salsa
- ½ Cup water
- Begin by spiralizing the plantains. Cut off the ends and peel the green skin.*
- Spiralize the plantains using the blade with the smallest triangles. If the plantain is too curved, just cut each plantain in half and spiralize both halves.
- Place the plantain noodles on a cutting board, and roughly chop the noodles until you have rice sized pieces. Set aside.
- Heat a large stainless steel pan over medium heat. Add the ground beef and salt to the pan and break it up with a spoon.
- When the beef is lightly browned, toss in the diced bell peppers, jalapeno and onion. Add in the plantain rice and stir. Cook for 2-3 minutes, stirring often.
- If the plantain rice is sticking to the pan, add a tablespoon of avocado oil.
- Add the seasonings, salsa and water to the pan. Stir.
- Cover with a lid and cook until the vegetables are softened and most of the water has been absorbed, about 7-10 minutes.
- Serve topped with shredded lettuce and diced avocado.