Posts

Taco Chili

Taco Chili

/0 Comments/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Taco Chili

Taco Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
Print Recipe

Ingredients

Scale

1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper

Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper.  Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.

Nutrition

  • Serving Size: 10
  • Calories: 402
  • Sugar: 4g
  • Sodium: 1410mg
  • Fat: 18.2g
  • Saturated Fat: 5.4g
  • Carbohydrates: 31.7g
  • Fiber: 8g
  • Protein: 28.6g
  • Cholesterol: 73mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Whole30 Spaghetti Squash With Meat Sauce

Whole30 Spaghetti Squash With Meat Sauce

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole30 Spaghetti Squash With Meat Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
Print Recipe

Ingredients

Scale
  • 2 whole spaghetti squash
  • 1 red bell pepper
  • 1 orange red bell pepper
  • 1 clove garlic
  • 1/2 medium onion
  • ½ cup olives
  • 2 (14.5 ounce) cans organic fire roasted tomatoes diced
  • 1 (8 ounce) can tomato sauce
  • 1 pound grass fed organic beef
  • 4 tablespoons nutritional yeast
  • 2 tablespoons parsley flakes
  • 1 teaspoon fennel
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil

Instructions

To Cook The Spaghetti Squash

  1. Preheat the oven to 400ºF. Line the 9 by 13 baking pan with parchment paper.
  2. Cut the top and bottom ends of the spaghetti squash with a sharp knife. Then divide it in half length wise.
  3. Use a large spoon to scoop out the inside of the squash or save the seeds and make them at another time.
  4. Drizzle the insides of the squash halves with the olive oil. Then rub the olive oil in to make it more even. Sprinkle himalayan salt and pepper on top. Place the spaghetti squash face down on the baking pan lined with parchment paper.
  5. Bake the squash for 40 minutes or until the edges are lightly browned. Cool for 15 minutes then take a fork and rake it back and forth and scoop out the spaghetti like strands and place the cooked squashed on 6 plates.

To Make The Whole30 Spaghetti Sauce

  1. While the squash is in the oven you can prepare the homemade spaghetti sauce.
  2. In a large sauce pan over medium heat brown the grass fed organic beef. Beef should crumbly and no longer pink. Leave the fat in the pan and scoop out the meat on to a plate to set aside.
  3. On a cutting board chop up the red bell pepper, orange bell pepper, garlic, olives, and onion. Add the vegetables to the medium sauce pan. Cook until the onions are slightly translucent.
  4. Add diced tomatoes, tomato sauce, tomato paste, nutritional yeast, parsley flakes, fennel, oregano, thyme, and basil to the sauce pan. Add back in the cooked grass fed organic beef. Stir and mix well then cover and simmer on low heat for 10 more minutes. Stir occasionally.
  5. Place the homemade spaghetti sauce on top of the plates prepared with cooked squash. Sprinkle with parsley flakes.

Nutrition

  • Serving Size: 6
  • Calories: 266
  • Sugar: 5
  • Sodium: 658
  • Fat: 11
  • Saturated Fat: 3
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 28
  • Cholesterol: 65

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!