- Meat and poultry
- Beef mince
You can tailor these baked potatoes with mince on how spicy you like your food. I have called this dish Mexican tubs because we normally put them into tubs and have them for work the next day.
3 people made this
- 2 large baked potatoes
- oil of your choice
- salt and pepper
- 400g lean mince beef
- 1 to 1 1/2 large onions, chopped, fresh or frozen
- 4 to 5 spring onions, chopped
- 1 jar (300g) hot salsa
- 2 1/2 teaspoons chipotle spice, to taste
- 1 teaspoon ground cumin
- 1 teaspoons minced red jalapeños, to taste
- cheese for sprinkling, to taste
MethodPrep:20min ›Cook:50min ›Ready in:1hr10min
- Preheat oven to 200 C / Gas 6.
- Roughly cut the baked potatoes into wedge shapes. Cover a baking tray with foil and spray with oil. Place the wedges evenly on the tray and spray the wedges with oil. Season with salt and pepper. Bake in the preheated oven until golden, about 40 minutes. Make sure to keep an eye on the wedges every so often.
- Add some oil to a pan and start to brown the mince. Once it is turning brown, add chopped onion and around 2/3 of the spring onions. Continue to fry until mince is cooked through.
- Add the whole jar of salsa to the meat. Pour enough boiling water over the mince so it's covered. Stir well.
- Add the chipotle, cumin and jalapeños. Leave the contents to simmer, stirring occasionally, until most of the water has evaporated.
- Remove the wedges from the oven and place into an oven proof dish ensuring the bottom is covered. Keep the oven on though at the same temperature. Pour the mince over the top of the wedges.
- Sprinkle with grated cheese to taste and add the remaining spring onions to the top of the mince. I normally add a sprinkle more of the chipotle spice too.
- Place the dish into the oven and bake until the cheese is golden and bubbly, around 5 to 10 minutes. Keep an eye on this though as you don't want to burn your cheese.
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I’m sure many people have a pound of ground beef in their freezer for those last minute meals in a hurry. Or just in case you need it. I know, because I always have a pound of ground beef in the freezer too. It is a lifesaver!
You as well as many of us, sometimes do not have the time to cook an elaborate meal, but still, want to serve a good meal for your family. At home, I also have those days, and since we love the authentic Mexican flavor in our meals, this Easy ground beef recipe packs those essential elements, it's tasty, quick to make, and it has a load of the Mexican flavors we enjoy.
This super easy ground beef casserole concentrates delicious juices from the ground beef it tastes fantastic with few ingredients like tomatoes, garlic, and onions. But the final touch is given by the cilantro. Lots of cilantro.
In case you need more ideas for recipes using ground beef, check the recipe for Easy Picadillo here on the blog, is a very similar dish to this one but this one is a combination of ground beef and potatoes.
There is also the more elaborate version of the Picadillo using ground beef, potatoes, carrots, and peas. Plus a few extras like olives and capers. This last one is the recipe I used to stuff the Poblano Chiles Rellenos.
Other ideas for ground beef is making Mexican meatballs, like Chipotle Meatballs, Mint Meatballs, and Mexican Meatball soup.
Mexican Baked Potato
To me, eating loaded baked potatoes for dinner are like a comforting hug from my mom. Now you all know that she didn’t – doesn’t – and probably never will cook, but I have fond childhood memories of her taking us to the local diner for dinner and ordering up those yummy loaded potato skins.
I really miss 𠆞m. So I created my own recipe, which, incidentally, has gotta be light years healthier than the stuff I ate as a kid. I call it Mexican Baked Potatoes.
You just load on sour cream (or lite sour cream), chunky salsa, some fresh cilantro, chopped (or mix a cube of the frozen cilantro into your sour cream) and top it off with a great Mexican blend of shredded cheddar (or other cheese). If you want nice melty cheese, throw it in a broiler for a minute or two until it oozes. If you want more of a potato skin style recipe (that&aposs not fried) try this one, Zippy Potato Skins.
- 6 russet potatoes, washed
- 6 tablespoon olive oil
- 3 teaspoons kosher salt
- 3 teaspoons freshly ground black pepper
- 1 ½ cup shredded Mexican blend of cheddar cheese
- 12 tablespoon sour cream
- 6 tablespoons Sabra Chunky Pico De Gallo Salsa
- 6 tablespoons chopped fresh cilantro
1. Preheat oven to 400° F. Lightly spray a baking sheet with cooking spray.
2. In a bowl toss potatoes with oil, salt, and pepper until completely coated. Place on prepared baking sheet and bake until fork tender, about 60 minutes.
3. Make a small slit lengthwise, about 1-inch deep in each potato, being careful not to cut all the way through . Pinch and press the sides to open the potatoes in the center. Divide the cheese, sour cream and salsa evenly among the potatoes. Garnish with chopped cilantro.
A Simple Recipe
1-2 Tblspn OLIVE OIL
2 STALKS CELERY diced
1 RED CAPSICUM/BELL PEPPER diced
1 large ONION diced
2-3 cloves GARLIC finely diced
1 tsp CUMIN
1 tsp PAPRIKA
½ tsp CINNAMON
1kg/2pound SKIRT/FLANK STEAK diced large
400g/13oz can DICED TOMATOES
1 cup BEEF STOCK
SALT and PEPPER to taste
1 tsp SUGAR
¾-1 cup TACO SAUCE
Heat the oil over medium-low heat, in a heavy based pot (or the pressure cooker). Sauté the celery, capsicum, onion and garlic until soft. Stir through the spices until fragrant then add beef. Cook until the beef just changes colour. Add the tomatoes, stock, salt and pepper.
PRESSURE COOKER: Cook for 5-10 minutes on full steam.
SLOW COOKING: Cook on low heat on the stove top for 2 – 5 hours. Check and stir every half hour or so.
When you are able to remove the lid from the pressure cooker, stir and squish the meat so that it resembles shredded meat. Stir through sugar and taco sauce. Let it gently simmer for 10-15 minutes.
Notes and Variations:
This recipe is a large quantity. Use amount needed at time of cooking then freeze the remaining quantity in one, two or three batches.
Use it in Enchiladas, Quesadillas, Burritos or Nachos.
To add a bite include finely diced CHILLI when sautéing the vegetables.
Add 1 cup or more of RED KIDNEY BEANS to extend the overall quantity of the recipe. This means there will be less meat in every serve.
Add ½-1 cup REFRIED BEANS to thicken this recipe stir in when adding sugar and taco sauce.
31 Mexican-Inspired Recipes Using Ground Beef
Everything you love in beef tacos, only without the tortillas.
Everything you could ever want in one convenient pocket.
This is the ultimate hybrid.
Ummm, this is basically our two favorite foods (pizza and tacos) combined!
Way better than Taco Bell's take.
We need to taco about how good this soup is.
These are the prettiest low-carb tacos you'll ever see.
If you've never made these, you're in for a treat. Originally created in Mexico, they were popularized in the American Southwest. You can see why&mdashthey're basically walking tacos!
A Simple Recipe
50g/1.75oz pkt BURRITO SEASONING
400g/13oz can DICED TOMATOES
400g/13oz can REFRIED BEANS
1 cup GRATED TASTY/CHEDDAR CHEESE
½ cup CREAM CORN
½ cup CORN KERNELS
‘Old El Paso’ NACHOS TOPPING
½ RED CAPSICUM/BELL PEPPER diced
JALAPEÑOS to taste
GREEN ONIONS sliced finely
FRESH CORIANDER/CILANTRO chopped finely
In a large saucepan cook the mince till it just browns, stir through the burrito seasoning. Toss in tomatoes, stir well and let simmer gently for 15 minutes. Add refried beans and stir through (this part of the recipe can be prepared a day or three before).
Spread meat mixture towards one side of tortilla and roll up. Repeat with all the tortillas. Place in a baking dish side by side. Smear cream corn between every 2 rolls and top with corn kernels, diced capsicum and dab on the Nachos topping. Sprinkle the grated cheese over the top. Bake for 15-20 minutes.
Sprinkle over jalapeños, green onions and fresh coriander/cilantro and serve with GUACAMOLE .
Notes and Variations:
The meat mixture of this recipe makes enough for a couple of meals. Use half of it for this meal then freeze the other half for a quick meal on another night. The meat can be thawed then reheated in microwave for a few minutes before rolling up in the tortillas.
The full can of refried beans has been added. Use less if you’re not keen on beans none if you just don’t like them. The beans thicken the dish.
Old El Paso brand of Nachos Topping is what I have available. If you can’t find a similar one for this sauce it just seems to be a mixture of Taco Sauce and some refried beans mixed together. I have tried this previously and it did taste similar.
MEXICAN BEEF can be used in place of the mince meat mixture of this recipe.
One Pot Mexican Beef and Rice Casserole
Yield: 8 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
An easy peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (1.25-ounce) package taco seasoning
- 1 cup rice
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks stir in taco seasoning. Drain excess fat.
- Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin season with salt and pepper, to taste. Bring to a boil cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
- Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
- Serve immediately, garnished with tomato, if desired.
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50 Stuffed Potatoes
How to make stuffed potatoes: Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender — 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff contents with a fork and stuff as desired.
1. Caramelized Onion Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Spoon onto baked potatoes. Top with sour cream.
2. Mushroom-Onion Prepare Caramelized Onion Stuffed Potatoes (No. 1). Saute 2 cups sliced mushrooms in olive oil until soft add chopped dill and salt. Spoon onto the potatoes top with the onion, sour cream and more dill.
3. French Onion Cook 1 onion as for Caramelized Onion Stuffed Potatoes (No. 1). Scoop the flesh out of 4 baked potatoes and mash with the onion, 1/4 cup beef broth and 1/2 cup shredded Gruyère. Stuff into the skins, top with more cheese and broil to melt.
4. Cheddar-Chive Scoop the flesh out of 4 baked potatoes mash with 1/4 cup each butter, sour cream and chopped chives, and 2/3 cup grated cheddar. Stuff into the skins top with more cheese and broil to melt.
26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal
Ground beef is one food that you’ll want to make sure you have on hand. Always opt for grass-fed organic beef to insure the best quality. This means they won’t have been pumped full of antibiotics and hormones, and will have been fed grass instead of corn. Grass is the natural feed for cattle, so it only makes sense that that’s what we should be feeding them. As long as you have ground beef handy you’re halfway there to being ready to take on any of these recipes.
Paleo Ground Beef Bolognese Sauce
There are many interpretations for Bolognese sauce and this is just one Paleo-friendly version. The ground beef pasta sauce is simmered for hours and therefore requires a long time commitment, but the effort definitely shines through in the final result. Since it does take so long, this recipe makes a large batch, good for leftovers or freezing.
1 large yellow onion, coarsely chopped
1 large carrot, coarsely chopped
2 celery stalks, coarsely chopped
3 cloves garlic, coarsely chopped
2 tbsp extra virgin olive oil
2 lbs. ground beef
1 cup tomato paste
2 cups red wine (optional)
2 bay leaves
4 sprigs thyme
Salt and freshly ground pepper, to taste
1. Place the onion, carrot, celery, and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the vegetables and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.
2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook 5 more minutes.
3. Add enough water to the pan until it covers the meat mixture by an inch. Add the bay leaves and thyme and stir. Bring to a low simmer, and cook, uncovered, for 3 hours. Stir the sauce occasionally and check to see if it needs more water. Adjust seasonings to taste. Discard the bay leaves and thyme before serving.
Easy Paleo Burgers with Caramelized Onions
This easy paleo ground beef recipe is for a simple and delicious beef burger that you can add any of your favorite toppings to. Use high quality ingredients to make this dish shine. Serve with some Paleo ketchup and mustard, or alongside tomato and spinach.
1 lb. ground beef
Salt and pepper, to taste
1 tbsp lemon juice
1 small onion, sliced
1 tbsp extra virgin olive oil
2 cups fresh spinach
1 Roma tomato, sliced thin
1. Heat the olive oil in a large skillet over medium-low heat. Add the onion to the pan, sprinkling with salt and pepper. Cook for 20 minutes until golden brown, stirring regularly.
2. Meanwhile, preheat the grill to medium-high heat. Let the ground beef sit at room temperature for 30 minutes before cooking. Mix the beef, salt, pepper, and lemon juice together in a bowl and form into patties. Cook for 3-4 minutes per side until cooked to desired doneness. Serve with spinach and tomato.
Chipotle Paleo Meatballs
These smoky ground beef meatballs are very simple to make and bursting with tanginess, thanks to chipotle chilies that add depth of flavor. Many of the ingredients are mixed into the meatballs as well as being featured in the sauce. Serve alongside some green vegetables, topped with avocado or cilantro.
1 large onion, diced
2 tbsp extra virgin olive oil, divided
2 lbs. ground beef
2 chipotle chilies, seeded and finely diced
3 cloves garlic, minced
1 tsp cumin
1 tsp sweet paprika
1 tsp salt
1/2 tsp ground coriander
1/2 tbsp ghee
For the sauce:
3 chipotle chilies, seeded and finely diced
1 14.5-oz. can diced tomatoes
1 bay leaf
1 tsp cumin
1 tsp sweet paprika
1/2 tsp ground coriander
1/4 tsp salt
1. Heat one tablespoon of olive oil in a large skillet over medium heat. Sauté the onion for 4-5 minutes until soft. Place half of the onion in a large bowl and set aside the rest. In the large bowl with the onion, add the ground beef, chilies, garlic, cumin, paprika, salt, coriander, and remaining tablespoon of olive oil. Stir well to combine. Use your hands to form the meat mixture into small balls.
2. Melt the ghee in the skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side to brown. Once browned, add the remaining cooked onion and ingredients for the sauce. Cook for 10 minutes, stirring frequently. Adjust salt to taste. Serve hot.
Paleo Ground Beef Sloppy Joes
No need to worry about how to enjoy Sloppy Joes without a bun. The saucy meat goes well served on top of baked sweet potatoes. The fun but messy meat mixture is made on the stove while the potatoes are baking in the oven. Ketchup or tomato sauce can be used for the saucy base, to which a little bit of honey is added for sweetness.
2 sweet potatoes
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 small carrots, finely chopped
1 lb. ground beef
1-2 cups Paleo ketchup
2 tbsp Palo spicy mustard
1 tbsp honey
1 tbsp apple cider vinegar
1/4 cup water
Salt and pepper, to taste
1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Cut in half.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and sauté for 4-5 minutes, until soft. Stir in the carrots and cook for another 2 minutes. Add the ground beef and cook until browned, stirring regularly.
3. Add the ketchup, mustard, honey, vinegar, and water to the pan. Bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more ketchup or mustard as necessary. Spoon over the sweet potato halves to serve.
Best Paleo Ground Beef Recipes of 2019
Roasted tomatoes are cooked on a single oven sheet with the best ground beef paleo meatballs in this easy recipe that is guaranteed to delight your taste buds and make you satiated with belly-filling fiber.
These easy to make homemade paleo beef enchiladas are loaded with lean ground beef and offer just the right amount of spicyness.
This easy and soul-satisfying ground beef mexican meatball soup is the perfect family meal that also holds up incredibly well when frozen.
Looking for an easy and budget friendly paleo meal made with beef? Then you have got to check out this unbelievably good eggplant beef casserole.
This spicy beef tortilla soup has everything that you need in a balanced meal — a satisfying amount of ground beef, fresh veggies, spices, and avocado.
Are you looking for more ways to enjoy protein-packed beef on your paleo diet? This is the recipe for you, and are unbelievably good deconstructed beef paleo burritos.
These ground beef teriyaki meatballs is the best combination when you are looking for the perfect balance of sweet and savory. Satisfying to eat on its own or great on top of homemade cauliflower rice.
Low carb pizza? You read that right! These mini ground beef paleo pizzas are absolutely fantastic and they’re sure to satisfy your meaty paleo pizza cravings, without all the added carbs.
This is one of my family-favorites! If your a fan of cauliflower and want a protein-packed, low carb pizza that both paleo dieters and non-paleo eaters will love, try this easy recipe.
Paleo Sloppy Joes (easy homemade sloppy joe mix)
These paleo sloppy joes made with ground beef and sweet potatoes are an incredibly satisfying meal to enjoy for dinner any night of the week.
7 Low Carb Paleo Ground Beef Casserole Recipes for an Easy Meal
More of our Favorite Ground Beef Paleo Recipes
Paleo Ground Beef Recipes (2019 Must-Try List)
Paleo Taco Salad with Creamy Avocado Dressing
Rebecca has cooked up a wonderful taco salad for us, and has created a creamy avocado dressing to go over the entire thing. It uses plenty of ground beef, and has distinct flavors you find in Mexican cooking like black olives, chili powder, and paprika. The avocado dressing will give you the health benefits of avocado, including healthy fat and potassium, while giving it the creaminess so you don’t have to use any dairy. This can make a great lunch or dinner on the Paleo diet, and the recipe shown makes two servings so it’s good for a couple.
Bite into this juicy Salisbury Steak recipe and you’ll love being on the Paleo diet. It’s made with plenty of ground beef, and almond flour is used instead of general purpose flour that you’ll find in the traditional recipes. The result is a moist and juicy steak that’s smothered in a creamy sauce. Use coconut milk instead of whipping cream, don’t worry they say it’s OK in the recipe, and you’ll be getting a dairy free Salisbury Steak that can roll with the best of them. Even though it’s served with some mushrooms you’ll want to eat a full portion of vegetables along with your steak.
Paleo Cajun Burgers with Caramelized Onions
These burgers are served with caramelized onions on top, and no bun so you don’t have to worry about any grain issues. She leads you to her recipe for making a Cajun seasoning mix from scratch, and we recommend making a big batch of it so you can use it for other times when you need to add a little Cajun spice to a meat. She has this resting on a bed of creamed spinach, and you’ll want to serve it with a vegetable no matter which way you go. We might recommend putting it on a bed of baby spinach for a simple way to serve it up.
Stuffed Acorn Squash
Put your acorn squash to good use with this beef-stuffed recipe. By following their directions you’ll end up with a squash that is fully cooked and has an awesome texture, while still being firm enough to hold together all of the ground beef inside. The nice part about this recipe is that it fulfills both your meat and vegetable requirement for a balanced Paleo meal, so you don’t have to cook any supplemental dishes with it. Many onlookers think Paleo is just a meat diet, but that’s far from the truth since vegetables play such a big role in it.
Thai Beef with Basil
Get a taste of Thailand with this amazing Thai beef and basil recipe. It’s using grass-fed ground beef, carrots, lime juice, chiles, and garlic to bring you a nice assortment of flavors all in one bowl. You may have noticed that it’s served over a bed of rice, but this is actually cauliflower rice, keeping it within the realm of a Paleo meal. When you use cauliflower rice you are getting your vegetables along with your meat so it’s a more balanced meal and will keep you satisfied longer.
Finger Lickin’ Chipotle Meatballs
These meatballs have been dubbed finger lickin’, and for good reason, they have chipotle flavoring, and lots of it. There are plenty of ingredients just to make the meatballs, and plenty more to make the sauce that they go in. It’s fine because even though there are a lot of ingredients they’re all Paleo friendly so you can eat this without worrying that you’re doing anything wrong. The beauty is that it’s 20 minutes to prepare this and another 20 minutes to let it cook, so it’s a relatively quick meal you can make any day of the week.
This is the chili for those that like to live life on the hot side. They have added up to two habanero peppers to it, which will provide all of the heat needed. There is also plenty of ground beef, so you won’t be short on meaty yumminess. There’s onion, carrots, and celery so you’re pretty much covered as far as your vegetables go. They’ve even put bacon in this to give it a savory flavor. If you don’t like things really hot, just go with one habanero and add more the next time you make it if you didn’t think it was hot enough.
Pizza Pie Casserole
Nothing goes over better than this pizza pie casserole for a family that is begrudgingly going along with your Paleo plan. It’s made in layers and one of those layers is ground beef. The top of the casserole gets cheese if you want, but it’s optional so Paleo purists can make this dairy free by just opting out of the cheese. It will still taste really good, and taste like a pizza. There’s a veggie crust and plenty of pepperoni so you don’t have to worry if you’ll be getting that classic pizza taste, or if you’ll be missing out on your veggie serving.
Traditional shepherd’s pie is off limits for Paleo followers because it uses white potatoes as the base, and those aren’t allowed on Paleo. To get around it they are using sweet potatoes, which has a similar consistency, but of course adds a different flavor to the dish. So while it might not taste exactly like the real thing, it also won’t do your body in harm by eating it. These are the types of trade offs you’ll need to make while on Paleo, and most people feel like it’s worth it because of the way their body responds.
Thai Meatball Curry
Most Thai curries will be in the form of a bowl of soup with a mixture of meats and vegetables swimming in a spicy and creamy broth. This Thai curry variation uses meatballs and a serving of sauce to do the trick. They have the recipe broken down into two lists of ingredients. One list is for the meatballs, and the other is for the curry. You then combine the two and delight in some delicious meatballs from ground beef, and an awesome curry that combines well with the meat. Serve this with a veggie and you’re all set.
Turkish Stuffed Eggplant
These stuffed eggplants are the way to go if you want to have a meal that you don’t have to serve a side with. They’re totally fit for a meal all by themselves, as you’ll be getting plenty of vegetables and a good portion of meat with each serving. We’re not quite sure what makes this dish Turkish, as there’s only a bit of salt and pepper and parsley used for flavoring, so maybe it’s dish that is often served in Turkey. Whatever the case, Paleo is great because you can borrow from all types of cuisine, as long as it keeps you in line.
Did you ever think you’d be able to make beef jerky with ground beef? It’s possible, as long as you follow the steps in this recipe. They’re using coconut aminos, which is a bit like soy sauce but is wheat free, so you’ll find it used a lot in recipes that would normally call for soy sauce. You set your oven at its lowest setting to dry out the beef and make it into jerky you can have on the go, or any time you need a snack and want to stay on the Paleo side of things. Conventional beef jerky is not Paleo thanks to all of the things they add to it during the process.
Indian Ground Beef Coconut Curry
With so many versions of curry across the globe, it’s always good to hop around and try different ones to see which you like best. Most people are torn between Indian style and Thai style, and this Indian coconut curry is something you just have to sample. It’s made with ground beef, and some select spices that give it a classic taste while keeping it within the Paleo realm of ingredients. They have the potato listed as optional, and that’s a good thing because you’ll want to leave it out to keep it purely Paleo.
Pumpkin Sliders with Honey Drizzle
A slider is another name for a mini sized burger that just plain looks cute on your plate. These pumpkin sliders are basically burgers that have pumpkin incorporated right into them, and come in smaller sizes. They’ve concocted a nice honey drizzle for the top which is just honey that you pour on top. Instead of a bun they serve this up on a slice of raw tomato. That works to get the wheat out of it and also add some more nutrition to the entire meal. You may need more than one of these to feel full if it’s a meal, and they also make great appetizers.
Paleo Italian Meatball Hoagies
These probably won’t look like any hoagies you’ve ever eaten before, but they’re totally meant to grab the taste of a hoagie, but put it in a form that is Paleo approved. You’ll notice there isn’t a big hunk of white bread that a hoagie is known for, and instead this is served on buns made from zucchini. The recipe for the meatballs is provided, so you’ll be able to cook these up properly without worrying if you are cheating on your diet. Nothing is worse than doing really well all week on a diet plan and then cheating and eating a meal you know you’re not supposed to have.
Meatball Sandwich with Zucchini “Bread”
This meatball sandwich uses i zucchinas the bread, so you don’t have to worry about wheat and grain issues and can just focus on how good the meatballs taste. There’s even a coconut sauce that is on this to make it taste even better, and Jodi has done a good job of making sure that all of the ingredients are Paleo friendly. It’s good to have a backup sandwich recipe like this one in case you ever crave a sandwich which will likely happen at some point if you used to eat them a lot before going Paleo.
First you need to wash the potatoes and dry them very thoroughly with a cloth, then leave them aside to dry as much as possible.
If you're using ready-washed potatoes you need not do this, as the high heat will purify them. Next, prick the skins a few times with a fork, then put a few drops of olive oil over each one and rub it all over the skin. After that, rub in some crushed salt – this will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
Now place the potatoes straight on to the centre shelf of the oven and let them bake for 1¾-2 hours, or until the skins are really crisp. When you are ready to serve, slit each potato in half lengthways and top with the butter and seasoning. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly, so don't let them hang around.