A few months ago my life became insanely crazy and I was having a hard time balancing my meals at night.  Well, you have to practice what you preach, right? So I nipped that unbalance in the behind and put myself on a steady flow with creating healthy 20 minute dinners every night.  Every Tuesday is now ‘Taco Tuesday’.  I created this dish recently and literally almost licked the bowl.  Keep reading to learn how easy and effortless this bowl is to make!

Since I was born on a Mexican holiday, Cindo de Mayo, I have a deep love and appreciation for Mexican and Latin foods. I’m 50% Italian so I also have that love for Italian food but I just absolutely love the blend of beef, vegetables, avocado, cilantro and my favorite Latin fruit, plantain.

If you’re looking for a quick and easy meal to make for a Taco Tuesday, this is for you!

Ingredients: 4 Servings

• 2lbs Grass-Fed Ground Beef
• 2 Medium Zucchini
• 1/2 Medium Red Onion
• 1 Large Pepper
• 1 Ripe Sweet Plantain
• 1 Medium Avocado
• 1/2 Cup Cilantro
• Optional: Sheep Milk Romano Cheese

Seasoning:

• 2 Tsp Cumin
• 1 Tsp Black Pepper
• 1 Tsp Sea Salt
• 1 Tsp Paprika
• 1 Tsp Garlic Powder
• 1 Tsp Crushed Red Pepper

Directions:

1. Heat 2 large pans on the stove and coat with olive oil.
2. Add ground beef to one of the pans and finely break apart using a wooden spoon.
3. Dice the zucchini, pepper, and onion into small squares and add to the 2nd heated pan.  Sautee until vegetables are almost fully cooked, 5-8 minutes.  Stir every minute, or so.
4. Once the grass-fed beef is just about fully cooked, add seasoning and blend well together.  Reduce heat to very low and let sit.
5. Once vegetables are sauteed, blend in with the grass-fed beef and continue to keep on low heat.
6. Coat the vegetable pan with coconut oil.
7. Dice plantains into little pieces and sautee in coconut oil. Stir frequently (watch this so it does not burn).
8. Once plantains are cooked, add to the grass-fed beef and vegetable mixture. Stir well.
9. Place mixture into a bowl.  Top with fresh diced cilantro, avocado and a little sprinkle of sheeps milk romano cheese.

Enjoy!! 🙂