Tag Archives: mexican

Paleo Burrito Bowl (Whole30, Keto)

Just because you are grain-free doesn’t mean you can’t enjoy a delicious burrito bowl. This Whole30 and Paleo Burrito Bowl is so easy and full of flavor!

Paleo Burrito Bowl

Ever since going gluten and mostly grain free, burrito bowls have become my best friend at Mexican restaurants. I love how easily I can modify the ingredients to make it work for me, and the flavor combination is unbeatable. I mean, nothing can go wrong when guacamole and salsa are involved.

Paleo Burrito Bowl Recipe

Recently, a reader asked me if I can do a post about how I construct a paleo burrito bowl because after going grain-free, she was having trouble figuring out what to add into hers. There are actually so many different ways to customize a burrito bowl, depending on what flavors you love, so this post was really fun to put together. Plus, I got to eat this deliciousness at the end of it, so it’s win-win for me!

Paleo Burrito Bowl

How to Construct a Paleo Burrito Bowl

While there are a million ways to create a paleo burrito bowl, I like to start out with a base of cauliflower rice, lettuce, and some kind of protein. Cauliflower rice (or rice, if you can tolerate it) soaks up and meld together all the flavors of the dish, lettuce adds that refreshing crunch factor, and of course, protein is the main star of the dish. After this base, you can really go nuts and add whatever you like.

For me, there’s no question that avocados are involved, either sliced or in guacamole form, and I also need some kind of spicy salsa and/or hot sauce for that extra kick. And the rest, I usually add in what I can find in the kitchen that sounds good. I always end with sprinkling lime juice and and a ton of chopped cilantro to the entire paleo burrito bowl. MMMMM, nothing better.

Paleo Burrito Bowl

Paleo Burrito Bowl

Paleo Burrito Bowl
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Paleo Burrito Bowl

Just because you are grain-free doesn’t mean you can’t enjoy a delicious burrito bowl. This Whole30 and Paleo Burrito Bowl is so easy and full of flavor!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Jean Choi

Ingredients

Cilantro Lime Cauliflower Rice

  • 2 tbsp coconut oil
  • 2 garlic cloves, minced
  • 4 cups of cauliflower rice
  • Zest from 1 lime
  • 1/2 cup fresh cilantro leaves
  • Salt and pepper to taste

Meat

  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 lb chicken thighs or breasts OR ground beef cut into bite-sized pieces
  • 2 tbsp coconut oil
  • 1 large onion sliced

Optional Add-ins

  • Shredded romaine lettuce
  • Salsa of your choice
  • 1 batch of The Best Guacamole Ever or sliced avocados
  • Sliced black olives
  • Chopped raw onions
  • Plantain chips
  • Lime juice
  • Chopped cilantro for garnish

Instructions

Cilantro Lime Cauliflower Rice

  • Heat coconut oil in a skillet over medium high heat.
  • Add garlic and cook for 1 minute until fragrant.
  • Add cauliflower rice and cook stirring for about 5 minutes, until soft and cooked through.
  • Stir in lime zest, cilantro leaves, salt and pepper, and stir together.
  • Take off heat and set aside.

Meat

  • Sprinkle all the spices over the meat and mix together well.
  • Heat coconut oil in a skillet over medium high heat.
  • Add onion and sauté for 2-3 minutes until translucent.
  • Add seasoned meat and cook stirring for 8-10 minutes, until browned and cooked through.

Paleo Burrito Bowl

  • Construct your bowl by starting out with romaine lettuce and cauliflower rice.
  • Add cooked meat, then top with additional add-ins of your choice! I always sprinkle everything with lime juice and fresh cilantro at the end before serving to complete the dish.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

Paleo Nacho Casserole

If you love nachos (who doesn’t?), you are going to want to make this dairy-free and paleo nacho casserole. It’s creamy and crispy at the same time, and has a ridiculously addicting flavor combo! 

Paleo Beef Nacho Casserole

The other day, a friend asked me, “What would your last meal be?” Without hesitation, I said, “Nachos. Loaded with EVERYTHING.” Because, friends, nachos are just the best kind of food filled with everything I love, and I wouldn’t be mad if it was the only thing I can eat for the rest of my life.

While my stomach can’t handle cheese and corn chips to have nachos regularly, I can make my own version at home using my Paleo Cauliflower Nacho Cheese and Siete Foods tortilla chips. Oh, what a world we live in today.

So, the other day, I made this Paleo Nacho Casserole on a whim for dinner, and it turned out fantastic. And I’m so excited to share it with you!

Paleo Beef Nacho CasserolePaleo Beef Nacho Casserole

I’ll be honest. I was a bit nervous about how this recipe would turn out because I never cooked with my Paleo Cauliflower Nacho Cheese. However, the cheesiness and the creaminess really come through in this recipe, and the crunchiness of the tortilla chip topping with that base is just a magical combo.

If you don’t have access to Siete Foods tortilla chips and you do okay with eating corn, you can use regular corn chips. You can even go with not using any chips at all, and just make the base as a dip for veggies. Top the whole thing with your favorites like avocado slices, guacamole, jalapeño slices, hot sauce, and/or chopped cilantro, and you have a ridiculously delicious meal that you won’t want to stop eating!

Paleo Beef Nacho CasserolePaleo Beef Nacho Casserole

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Paleo Nacho Casserole

If you love nachos (who doesn't?), you are going to want to make this dairy-free and paleo nacho casserole. It's creamy and crispy at the same time, and has a ridiculously addicting flavor combo! 
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Jean Choi

Ingredients

  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 lb grass-fed ground beef
  • 1 tsp sea salt
  • 1/2 cup salsa
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1 1/2 cups Paleo Cauliflower Nacho Cheese
  • 2 eggs, whisked
  • 1 1/2 cups crushed tortillas chips I used Siete Foods, but you can also use corn chips if not strict paleo
  • Optional toppings: cilantro, avocado, sliced jalapeno, olives

Instructions

  • Preheat oven to 350 degrees F.
  • Heat coconut oil in a large oven-proof skillet over medium high heat.
  • Add onions and garlic, and sauté for 5 minutes until soft and translucent.
  • Add ground beef and sea salt, and sauté for 5-10 minutes until cooked through, breaking up the meat with a wooden spoon.
  • Remove from heat and drain the fat.
  • Stir in salsa, chili powder, cumin, oregano, and Paleo Cauliflower Nacho Cheese.
  • Add whisked eggs and stir together until mixed.
  • Top evenly with crushed tortilla chips.
  • Bake for 30 minutes.
  • Top with any additional toppings you like before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Instant Pot Barbacoa

Quick and easy Instant Pot Barbacoa is so tender and delicious, and great for leftovers!

Paleo Gluten Free Instant Pot Barbacoa

Barbacoa is always my first choice when we go out for tacos (that, and fish tacos). There’s something so amazing about how tender and spicy it is, and I just love it just melts in your mouth. If you don’t know what Barbacoa is, you should learn and try it because it’s just the best!

Barbacoa is slow roasted meat, usually beef, seasoned with various spices to give it a delicious chipotle flavor. BUT, if you have no patience for slow roasting anything like me, you can just throw everything in the Instant Pot and it’ll all be ready in an hour or so!

Paleo Gluten Free Instant Pot Barbacoa

Beside some simple prep work, there’s not much you have to physically do for this Instant Pot Barbacoa. That’s what’s so magical about Instant Pots. They take a fraction of the time that a slow cooker requires, but you still have a delicious fall-off-the-bone meal at the end of it without stinking up the whole house!

Paleo Gluten Free Instant Pot Barbacoa

The versatility of this recipe makes it a great one to make for meal prepping at the beginning of the week. So far, we’ve had it in tacos, salads, taquitos, and eaten it just on its own. Next time, I think I’ll build a burrito bowl with them with cauliflower rice and veggies. Oh, the possibilities!

What your favorite way to enjoy Barbacoa?Paleo Gluten Free Instant Pot BarbacoaPaleo Gluten Free Instant Pot Barbacoa

Paleo Gluten Free Instant Pot Barbacoa
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Instant Pot Barbacoa

Quick and easy Instant Pot Barbacoa is so tender and delicious, and great for leftovers!
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Author Jean Choi

Ingredients

  • 3-4 lb beef bottom round roast or chuck roast cut into 3 inch chunks
  • 2 tbsp coconut oil
  • 1 large onion quartered
  • 5 garlic cloves
  • 1 tbsp chipotle powder
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tsp chili powder
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 cup beef broth or bone broth
  • 1/4 cup apple cider vinegar raw and unfiltered
  • 1/4 cup lime juice
  • Fresh cilantro for garnish

Instructions

  • Set Instant Pot to Sauté setting and heat 2 tbsp of coconut oil for 10 minutes.
  • Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.
  • Leave the beef in the Instant Pot and turn it off.
  • Combine the rest of the ingredients, except cilantro, in a blender and blend until smooth.
  • Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure.
  • Release the pressure and open the lid. Take out the meat, shred it with 2 forks, and return it back into the Instant Pot.
  • Stir, sprinkle with cilantro, and serve as taco meat, in a burrito bowl, or in any way you want to enjoy it!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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