The Dinner Diaries, episode 2

Tonight on the menu we have: Primal Tacos! (Everyone lovesss tacosss!)


 (1) head of Heart of Romaine lettuce, (1.5) lbs of ground beef, (1) package low sodium taco mix, (1) green pepper, (1) yellow onion, (1) 16oz container of sour cream, (1) package of shredded Mexican cheese, and (1) jar of Pace mild chucky salsa.


Wash and pat dry the Hearts of Romaine lettuce. With a knife, cut the end of the stalks off to allow all the leaves to be seperate.

Wash and pat dry the green pepper. With a knife cut the pepper in quarters and then empty it of the seeds. Once it’s clean, cut the 4 pieces into thin strips.

In a 6″ skillet add enough oil to slightly coat the bottom of the pan. Once completely heated on 6.5 heat, add your green peppers. While they are starting to cook, cut up and peel the yellow onion. Cut it into strips as well.

Once you can feel the peppers getting soft, add in your yellow onion pieces. Allow them to cook through until they’re golden brown. Add more oil to the pan as needed to prevent burning.

In a 10″ skillet, heat up just a drop of oil on 6.5 heat. Once completely heated, add the 1.5 lbs of ground beef. Cook this in the skillet until there is no pink left.

Follow the directions on the taco seasoning packet to finish of the flavoring of the meat. (Stirring in 2/3 cup of water and the mix, letting it come to a boil, then letting it simmer for 3-4 minutes).

Once these two things are completely cooked, take some meat in a bowl, add shredded cheese and sour cream, and mix together.

Place two spoonfuls of meat/cheese/sour cream mix in the natural crease of the lettuce leaf. Add a few pieces of peppers and onions to the top, and a spoonful of salsa.

Wrap up the side of the lettuce and enjoy your Primal Tacos!!

Easily serves two!

Categories: The Dinner Diaries | Leave a comment

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