Taco Hash

Preparation 00:15 Cook Time 00:15 Total Time 0:30 Serves 6     adjust servings

 

Ingredients

  • 2 red bell peppers, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound chorizo
  • 1 pound ground beef
  • 3 white potatoes (about 1.5 pounds), cooked and cooled
  • 1/2 teaspoon sea salt
  • 1 head of kale, destemmed and roughly chopped
  • 3 teaspoons taco seasoning
  • 2 tablespoons ghee, butter, or olive oil, divided
  • avocado, for garnish
  • sliced jalapeno, for garnish
  • fresh cilantro, for garnish
  • fresh lime, for garnish

Instructions

  1.  Melt half of ghee in a large cast iron skillet over medium heat. Once melted, add bell peppers, onion, and garlic. Sauté until bell peppers are charred and onions are translucent.
  2. If cooking from scratch, add chorizo and ground beef to the pan. Season with sea salt and cook for 5 to 7 minutes, or until chorizo is browned and crumbled. Remove from pan. 
  3. Add the kale to the pan and saute 3-4 minutes until wilted. Remove from pan.
  4. Remove skin from the cooked and cooled potatoes and dice into 1-inch pieces. Add the remaining ghee to the pan. Once melted, add the potatoes.  Cook for 2-3 minutes and then flip and cook an additional 2-3 minutes, until golden brown.
  5. Add the chorizo, beef, and vegetable mixture back to the pan, along with kale. Season with taco spice and mix well to fully combine the spice. Remove from heat, garnish, and serve!

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Recipe Notes

If following the Cook Once, Eat All Week Meal plan, use the following pre-made ingredients:

  • 3 pre-cooked potatoes, skins removed and cut into 1-inch cubes
  • 2 cups cooked kale
  • 2 cups pre-cooked ground beef

Instructions:

  1. Melt half of ghee in a large cast iron skillet over medium heat. Once melted, add bell peppers, onion, and garlic. Sauté until bell peppers are charred and onions are translucent.
  2. Add chorizo to the pan. Cook for 5 to 7 minutes, or until chorizo is browned and crumbled. Remove from pan.
  3. Melt the remaining ghee in the pan and add the potatoes. Cook for 2-3 minutes and then flip and cook an additional 2-3 minutes, until golden brown.
  4. Add the chorizo and vegetable mixture back to the pan, along with kale and ground beef. Season with taco spice and mix well to fully combine the spice and saute 1-2 minutes until combined and fully warmed. Remove from heat, garnish, and serve!
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