Ingredients
For Casserole:
Fresh:
1 pound grass-fed ground beef
1 white onion, finely diced
2/3 cup raw cheddar cheese, shredded
2 tablespoons tomato paste
3-4 garlic cloves, minced
Staple:
2 tablespoons avocado oil
1 tablespoons coconut aminos
2 teaspoons salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For serving:
Fresh:
2-3 cups butter lettuce, shredded
½ red onion, diced
1 tomato, chopped
Pickles, sliced (fermented pickles recommended)
Jalapeño pepper
Staple:
Yellow mustard
Ketchup (Primal Kitchen recommended)
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat the oven to 350°F.
- In a skillet over medium-high heat, heat 2 tablespoons of avocado oil.
- Sauté diced onion until translucent, approximately 1 minute.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes.
- Incorporate ground beef into the skillet. Cook for 5 minutes, breaking up the beef as it browns. Season with coconut aminos, salt, and pepper to taste.
- Stir in tomato paste, cooking for an extra 1-2 minutes.
- Remove the skillet from the heat and generously top the beef with shredded raw cheddar cheese. Bake in the preheated oven for 10 minutes or until the cheese melts.
- Meanwhile, chop tomato, jalapeño, red onion, and pickles (if not already done).
- Serve the cheesy beef mixture over a bed of butter lettuce. Top with chopped tomato, red onion, pickles, jalapeño, and drizzle with mustard and ketchup.
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