We do burritos a little different Down Under—hold the tortilla and add plenty of diced grassfed Aussie beef. It’s a meatier (and dare we say tastier!) version for you and your mates.
1 pound Aussie Grassfed beef, top round, small dice
2 tablespoons vegetable oil
1 packet taco seasoning
2 cups cooked white rice
1/2 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup chunky salsa
1 cup drained black beans, low sodium
1 avocado, diced
4 tablespoons low fat sour cream
1 teaspoon ground cumin
4 teaspoons thinly sliced scallions
Step 1For the beef: Preheat a large skillet over HIGH heat and add the oil. Once the oil begins to smoke, add the beef to the pan and quickly sear for about 1 minute. Next, add the taco seasoning and cook for a few more minutes, being careful not to overcook the meat, 3 to 4 minutes. Remove from heat and reserve the meat until ready to use.
Step 2For the cilantro rice: In a large bowl, combine the cooked rice with the fresh cilantro; season with salt and pepper.
Step 3To serve: For each serving, place ½ cup of the cilantro rice in the bottom of a large bowl and top with one quarter (4 oz.) of the diced beef, ¼ cup salsa, ¼ cup black beans, one quarter of the avocado, 1 Tablespoon sour cream, ¼ teaspoon cumin, and 1 teaspoon scallion. Serve immediately.
Step 4For a keto-friendly version:\r\n•\tReplace rice with grated cauliflower.\r\n•\tMake a fresh tomato salsa versus processed. \r\n
Step 5For a paleo-friendly version:\r\n•\tReplace vegetable oil with olive oil.\r\n•\tMake a fresh tomato salsa versus processed.\r\n•\tReplace sour cream with coconut or cashew sour cream substitute.\r\n
Step 6For a Whole-30 friendly version:\r\n•\tReplace vegetable oil with olive oil.\r\n•\tMake a fresh tomato salsa versus processed.\r\n•\tReplace sour cream with coconut or cashew sour cream substitute.\r\n