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I wanted to get this recipe out for AIP Taco Beef and Butternut Rice with Cilantro “Sour Cream” before Cinco de Mayo celebrations begin in early May! Mexican or Latin American food may seem nearly impossible on AIP without the tomatoes, corn and spices, but we have so many delicious herbs and seasonings at our fingertips that mimic our favorite ethnic foods!
In this family-friendly dish, I riced the neck portion of a large butternut squash (basically to avoid dealing with seeds!). The Butternut Rice is combined with taco beef with all kinds of tasty additions. I topped these tasty bowls with a Cilantro Sour Cream and Crispy Leeks. The combination of textures, flavors and temperatures here is quite frankly addictive! I found myself standing over my stovetop eating this dish straight from the skillet. That’s how you know it’s a good one!
My daughter also devoured this dish up and she usually does not like when foods are mixed together. My husband on the other hand prefers food all mixed together in a bowl, so this recipe has been on heavy rotation in our house! Hope you and your family love it too!
- Taco Beef and Butternut Rice:
- 1 large butternut squash, neck only
- 1 tbsp olive oil
- 1 large red onion, diced
- 2 lbs lean ground beef
- 2 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 ½ tsp sea salt, divided
- 1 tbsp apple cider vinegar
- Juice of ½ lime
- 2 tsp fish sauce
- Crispy Leeks & Cilantro "Sour Cream":
- 1 tbsp beef tallow or other fat
- 1 large leek, white and light green parts only, thinly sliced
- 1 cup coconut cream, chilled
- ½ cup cilantro
- 2 large cloves garlic
- Juice of ½ lime
- Pinch sea salt
- Peel butternut squash and slice into 1-in wide pieces. Fit your food processor with the shredder attachment. Shred butternut squash and set aside.
- Heat olive oil in a large, deep skillet over medium-high heat. Saute red onion for 3 to 4 minutes until lightly browned. Stir in ground beef and cook until no longer pink, 6 to 8 minutes, breaking up with a wooden spoon.
- Stir in the dried herbs and spices and 1 teaspoon sea salt until well combined. Sprinkle in the vinegar, lime juice and fish sauce.
- Add shredded butternut squash to the skillet and combine well with the beef. Cover with a fitted lid and cook for 4 minutes until the butternut squash is tender but not overcooked. Season with remaining ½ teaspoon sea salt.
- Transfer to a large serving dish. Serve individual bowls topped with a dollop of Cilantro "Sour Cream" and Crispy Leeks.
- For the Crispy Leeks and Cilantro "Sour Cream": In a clean skillet, heat tallow over medium-high heat. Fry leeks for 4 to 5 minutes until browned and crispy.
- For the "Sour Cream", in a food processor, combine all ingredients until smooth.
The post Taco Beef and Butternut Rice with Cilantro “Sour Cream” appeared first on Autoimmune Wellness.
