Paleo Mini Tacos

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1.5 cups almond flour
0.25 cup Ghee, melted
1 teaspoon sea salt
1 pound ground beef, grass fed and grass finished
1 medium onion, chopped (organic)
0.25 teaspoon chili powder
0.25 teaspoon garlic powder
0.25 teaspoon onion powder
0.25 teaspoon crushed red pepper flakes
0.25 teaspoon dried oregano
0.5 teaspoon paprika
1.5 teaspoons ground cumin
1 teaspoon sea salt
0.25 teaspoon freshly ground pepper


Preheat your oven to 350 F.
Combine almond flour, salt and Ghee in a bowl. Mix with a spoon until dough forms.
Divide evenly into 8 portions; then press each portion into a muffin tin to form a crust.
Saute onions over a medium-high heat until slightly translucent.
Add ground beef to the skillet and cook until thoroughly cooked.
Mix in seasonings and cook another minute.
Portion beef mixtures into taco crust and bake in the oven for 15-20 minutes.
Serve with lettuce, tomato, and avocado.
**Freezing Directions:
Let cooked tacos cool. Wrap individual tacos in aluminum foil. Place in freezer bag, label and freeze.

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