This is a super fast and tasty meal suited for lunch and dinner.
And who doesn’t LOVE getting their hands dirty with a meal like this?! It’s always fun, wouldn’t you agree?
This is a great meal to make double of, so grate up twice as much stuff and then you can eat it over a couple of days and save yourself time.
Dairy lovers – Add some grated cheese or cottage cheese.
You can store the salad stuff and ground beef mix in the fridge for 3-4 days.
You can pre-cook the beef mixture and freeze it for a later date. It will keep for 1-2 months in the freezer.
Spicy Beef Fajita Recipe
|Prep Time||5 minutes|
|Cook Time||10 minutes|
- 520 g (18.34 oz) ground beef mince
- 1 tsp garlic oil
- 1 tsp cumin
- 1/4 tsp chili flakes
- 150 g (5.3 oz) cherry tomatoes– equivalent to 1 cup – halved
- 1 carrot– grated
- 1 onion– sliced finely
- 1 Tbsp balsamic vinegar
- 1/2 cup guacamole
- 3 serves baby cos/ romaine lettuce leaves– removed whole leaves from the base of the lettuce and wash
- 1 tsp coconut oil
Prepare all the ingredients and separate into serving bowls ready for eating.
Heat a fry pan over high heat, add coconut oil, then onion, and allow to brown off for a couple of minutes.
Turn the heat down, add the balsamic vinegar and allow to cook for around 10 minutes, stirring occasionally. Each time you stir it, if it seems too dry, add 1 tablespoon of water to make sure the onions stay moist and caramelize well. If they dry out they will burn instead of caramelize.
Heat another pan over high heat, add the garlic oil and ground beef. Use your spatula to break up the beef and allow to cook for a couple of minutes. Stir it occasionally and keep breaking it up as you do so. You want smaller pieces of ground beef, not big chunky pieces.
After a couple of minutes of cooking, add the cumin and chili to the pan and continue to cook for a further few minutes until cooked.
Net Carbs per serve 14 g – this makes it a great low carb meal for weight loss, blood sugar control, and diabetics!