Prep Time: 10 min Cook Time: 4 hrs Total Time: 4 hrs, 10 min Yield: 8

Ingredients

1 pound lean ground beef (I used 93% lean, 7% fat)

1/2 onion, chopped

3 cloves garlic, minced

salt and pepper

1 tsp taco seasoning

1 cup uncooked quinoa

2 (10 ounce) cans red enchilada sauce (mild or medium; I used medium)

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

2 (15 ounce) cans fire-roasted diced tomatoes (un-drained)

1 cup corn kernels, frozen or canned

1 red bell pepper, cored and diced

1 green bell pepper, cored and diced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

2 C Cheddar Jack Cheese

TOPPINGS:

Cilantro, Tomatoes, Green onions

Instructions

1. Heat a skillet up over medium high heat. Add the ground beef, onion and garlic. Season generously with salt and pepper and the taco seasoning. Cook until the beef is browned and the onions are translucent.

2. Spray a 3-4 quart crock pot with cooking spray. Add the cooked ground beef mixture and all other ingredients (except the cheese and toppings). Give it a nice stir. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

3. When the quinoa is soft and the liquid has been absorbed give it another nice stir and top with the cheese. Cover and cook for an additional 10-15 minutes, or until the cheese melts.

4. Top with cilantro, tomatoes, green onions and avocado.

Serve and enjoy!

INGREDIENTS

• 1 lb beef (sirloin, skirt steak, boneless short ribs…etc.)
• 1 to 2 heads broccoli, break into florets
• 2 cloves garlic, minced
• 2 pieces thin sliced ginger, finely chopped
• Ghee or cooking fat of your choice

Beef marinade:

• 2 tbsp coconut aminos (do NOT sub Soy Sauce, way toooooo salty)
• 1/2 tsp coarse sea salt
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 1 tsp arrowroot/sweet potato powder
• 1/4 tsp baking soda

Sauce combo:

• 2 tbsp coconut aminos
• 1 tbsp red boat fish sauce
• 2 tsp sesame oil
• 1/4 tsp black pepper

INSTRUCTIONS

• Slice beef into about ¼ inch thin. Marinate thin sliced beef with ingredients under “beef marinade”. Mix well. Place broccoli florets in a microwave safe container. Add 1-2 tbsp water. Loosely covered with a lid or wet paper towel and microwave for 2 mins. Cook until broccoli is tender but still crunchy. Set aside.
• Heat a wok over medium heat w/ 1 ½ tbsp ghee. When hot, lower the heat to medium, add garlic and ginger. Season w/ a small pinch of salt & stir-fry until fragrant (about 10 secs). 
• Turn up the heat to medium-high, add marinated beef. Spread beef evenly over the bottom of the saute pan and cook until the edge of the beef is slightly darkened and crispy. Do the same thing for flip slide – about ¾ way cooked through with slightly charred and crispy surface.
• Add “Sauce Combo”. Stir-fry about 1 min. Add broccoli. Stir-fry another 30 secs. Toss everything to combine.

Ingredients

• 3 pounds beef chuck roast
• 1 onion diced
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 1-2 tablespoons juice of one lime
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon red chili flakes

Instructions

• Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
• Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.
• Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
• Place the meat on top of the onion mixture and set cook on low for 7–8 hours. Total cooking time will vary for different roasts. 
• After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional 30–60 minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another 30–60 minutes. 
• Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.