Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
Reduce heat to medium and add the salt, pepper, and paprika to the mirepoix. Mix well.
Add the ground beef to the pot. Use a wooden spatula to break apart the ground meat into smaller pieces. Stir frequently and continue to cook until meat is browned.
Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
Remove from heat and stir in the shredded cheese. Garnish with fresh chopped parsley, if desired. Enjoy!
2 ice cubes (they will help preserve the vibrant green hue of the basil if you are using a food processor)
1 garlic clove, peeled (use more if you like it very pungent, but jeep in mind authentic pesto is not garlic loaded)
3/4 cup of extra-virgin olive oil
1/3 cup of pine nuts
1/4 cup of grated parmigiano
1/4 cup of freshly grated pecorino
sea salt to taste
1 medium potato, peeled and cut into small cubes
1 cup of green beans, trimmed and cut into three
320 gr (11 oz) of dry spaghetti
1. If using a food processor: put the basil, garlic, nuts, cheese and ice cubes in the bowl of a food processor fitted with blades and blitz until smooth. Slowly add in the oil in a stream and process with the rest of the ingredients until dense and well emulsified. Taste for salt and adjust accordingly.
2. If using a pestle and mortar, add basil, garlic pine nuts and a pinch of salt to the mortar. Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheese and mix well. Slowly pour in the oil and mix well until well emulsified. Taste for salt and adjust accordingly. Set aside in the fridge until ready to use (it will keep, well covered in oil, for over a week). You can freeze pesto in glass jars with kids or plastic containers with lids.
3. Bring a large pot of salted water to the boil. Drop in your pasta along with the potato cubes. 4 minutes into cooking, add the beans. Cook your pasta and vegetables until nicely al dente. Drain, but be sure to reserve 3 or 4 tablespoon of pasta cooking liquor (aqua di cottura). Place the pasta, potato and beans onto a serving dish, pour over half of the pesto (freeze the rest or keep in the fridge covered in oil for a later day) and mix well. If too dry, add a little of the reserved cooking water.
This low-carb taco salad recipe is healthy, easy to make, and it’s ready in less than 30 minutes. It’s packed with delicious southwest flavors!
KeywordLow-carb taco salad recipe
AuthorSalt & Lavender
1poundextra lean ground beef
1/4medium red onionchopped
1/2cupMexican shredded cheese blend
Handful little tomatoeshalved
1 small head romaine lettucetorn into bite-size pieces
1tablespoonadobo sauce (see note)
Salt & pepperto taste
Add the olive oil, beef, and spices to a skillet over medium-high heat. Cook, using a spoon to break the meat up into smaller pieces (and stir often), for around 7 minutes or until it’s cooked through.
Meanwhile, prep your other salad ingredients and add them to a large salad bowl.
Add the dressing ingredients to a small bowl and whisk them together.
Once the ground beef is cooked, sprinkle it over the salad. Add dressing and toss. Serve immediately.