Tex-Mex Remix

I absolutely love Tex-Mex. It is my favorite style of cooking, mainly because it’s what I grew up eating (thanks Dad!), and it’s my comfort food. When I made the transition to a Primal way of eating 2 years ago, I grieved for my beloved tortilla chips and enchiladas with cheese! I spent several months pining over those foods and only eating them for my ‘cheat meals’ before I decided that I could still have my favorite flavors without the guilt.

I started with a simple idea: Substitute veggies where there used to be grains. Rice? Make that spinach. Tortillas? How about green peppers! Or lettuce. It’s really not complicated. The stuff that makes it taste good is the spice. No one said you can’t douse that ground beef in chili powder or, my favorite, cumin! There is nothing wrong with topping it with that organic, minimally processed salsa or some homemade guacamole. The flavors of Tex-Mex are all achievable in Primal cooking. Here’s just one example of something simple I whipped up recently.

Stuffed Peppers (w/optional raw cheese) wpid-20130209_154754.jpg

1 lb ground meat of choice (I used Turkey)
1 onion
1 Tbsp coconut oil
1 bunch kale, chopped
1 8 oz can tomatoes
2 green peppers
1 Tbsp Cumin
2 tsp Garlic Powder
1/2 Tbsp Chili Powder
Salt and Pepper to taste
Raw Cheddar Cheese (opt.)

Directions: Saute onion in coconut oil until soft, add turkey and salt and pepper, saute on medium-high heat until meat is done. Meanwhile, halve the green peppers and place them open-side down in a glass baking dish with 1/4 inch of water and roast in a 350 degree oven for 5-8 minutes to soften. Next, add tomatoes, kale and seasonings to the cooked turkey, stirring to combine and cover to let simmer for 10-20 minutes. Once the peppers are done roasting, remove from oven, carefully pour out any remaining water and flip them over. Stuff the peppers with turkey/veggie mixture, return to the oven for 5-10 minutes (add cheese to top of peppers for the last five minutes). Remove from and serve with salsa or avocado.

What other Tex-Mex recipes could you convert to Primal ones? Feel free to share your own recipes or suggest a new one for me to try!





4 thoughts on “Tex-Mex Remix

  1. I’ve never had kale. : l I’m sort of a picky veggie eater, so it’s never something I’ve thought to try. I’m just curious if you think it significantly adds to this recipe? And what kind of tomatoes did you use? Diced? Stewed? Flavored? Thank you! I’m going to try this one soon. 🙂

    • Kale is great if you cook it right! I like to saute it in bacon fat or butter for 20 minutes or so (lid on) to get it nice and soft. A great substitution for this recipe is fresh spinach. Mixed in with the tomatoes and spices you’ll hardly taste it. Also, I normally use diced tomatoes but any kind works.

  2. I just made this a day or two ago! I like your recipe much better than the one I found, especially using turkey. The ground beef left a lot of oil behind and the peppers took ages to cook completely. I really like your Tex-Mex twist. Trying it your way next time! 🙂

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