My husband loves taco night. He is always a good sport, and literally eats everything that I put in front of him, but nothing lights up his face like walking in the door and seeing tacos on his plate. I used to buy the packets of taco seasoning, flour tortillas, and top them with cheese and sour cream. Well, the taco seasoning packets are full of MSG and chemicals, and I no longer eat grains or dairy, so my taco night needed some serious revamping. I had tried in the past to re-create the taco packet seasoning, but it never had that sauciness that you get from the packet full of mystery ingredients. A little tomato paste and water at the end was the fix. Give it a try, and you will ditch the packet too!
The internet is full of recipes for vegan queso. I adapted a few different versions to fit my dietary restrictions, and it turned out to be phenomenal! It tastes and looks so much like regular cheese dip, that it fooled my family. Even if you haven't given up dairy, this is worth experimenting with a healthier option. If you are paleo, you can eat it with cassava chips, or sweet potato chips. It is also great with red pepper strips.
INGREDIENTS
1 Tablespoon avacado oil (or oil of choice)
2 Pounds of ground round
1 Red onion, diced
1 Red bell pepper, diced
1 Jalapeno pepper, seeded and diced
1 Tablespoon chili powder
1 Teaspoon chipotle chili powder
1 Teaspoon smoked paprika
1 Teaspoon garlic powder
1 Tablespoon cumin
1 Teaspoon each of salt and pepper
1 Heaping tablespoon of tomato paste
1/4 cup of water
Heat oil in a large skillet over medium high heat. Add the meat and brown well.
Add the onion, peppers and spices and cook until the veggies soften.
Add the tomato paste and cook for 1-2 minutes until it starts to stick and brown to the bottom of the skillet. Add the water and stir to deglaze the pan, scraping all of the bits off the bottom.
Serve in cassava flour tortillas with shredded lettuce, diced tomato, and guacamole.
GUACAMOLE
4 Ripe avacado
1 Lime
1/4 Red onion, finely diced
1 Jalapeno, seeded and finely diced
2 Tablespoons of chopped cilantro
1 Teaspoon of salt
Peel and cube the avocado, and squeeze the lime juice over the avocado to prevent it from oxidizing. Mix in the remaining ingredients and mash with a fork to desired consistency.
I shred the potato with a box grater, but you could also use a food processor. You could also substitute a white sweet potato for the russet potato.
CASHEW QUESO
1 Cup of raw cashews
1 Medium potato, peeled and grated
1 Red onion, grated or finely minced
1 1/2 cups of water
1 Tablespoon of tomato paste
1 Teaspoon of garlic powder
1 Teaspoon of salt
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of chipotle chili powder
1/2 Teaspoon of cumin
1 Teaspoon of habanero hot sauce
1 Can of diced tomatoes and green chilis
Combine the first four ingredients in a saucepan and bring to a high simmer. Simmer for 8-10 minutes and then add the tomato paste and spices (everything except the can of tomatoes and green chilis) and cook for 1-2 additional minutes.
Pour the contents of the saucepan into a blender, and blend until smooth. Pour back into the saucepan and add the can of tomatoes and green chilis and keep warm until ready to serve.
Serve with chips or veggies.
