Taco Beef and Butternut Rice with Cilantro “Sour Cream”

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I wanted to get this recipe out for AIP Taco Beef and Butternut Rice with Cilantro “Sour Cream” before Cinco de Mayo celebrations begin in early May! Mexican or Latin American food may seem nearly impossible on AIP without the tomatoes, corn and spices, but we have so many delicious herbs and seasonings at our fingertips that mimic our favorite ethnic foods!

In this family-friendly dish, I riced the neck portion of a large butternut squash (basically to avoid dealing with seeds!). The Butternut Rice is combined with taco beef with all kinds of tasty additions. I topped these tasty bowls with a Cilantro Sour Cream and Crispy Leeks. The combination of textures, flavors and temperatures here is quite frankly addictive! I found myself standing over my stovetop eating this dish straight from the skillet. That’s how you know it’s a good one!

My daughter also devoured this dish up and she usually does not like when foods are mixed together. My husband on the other hand prefers food all mixed together in a bowl, so this recipe has been on heavy rotation in our house! Hope you and your family love it too!

4.7 from 3 reviews
Taco Beef & Butternut Rice with Cilantro "Sour Cream"
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 to 6 servings
Ingredients
Instructions
  1. Peel butternut squash and slice into 1-in wide pieces. Fit your food processor with the shredder attachment. Shred butternut squash and set aside.
  2. Heat olive oil in a large, deep skillet over medium-high heat. Saute red onion for 3 to 4 minutes until lightly browned. Stir in ground beef and cook until no longer pink, 6 to 8 minutes, breaking up with a wooden spoon.
  3. Stir in the dried herbs and spices and 1 teaspoon sea salt until well combined. Sprinkle in the vinegar, lime juice and fish sauce.
  4. Add shredded butternut squash to the skillet and combine well with the beef. Cover with a fitted lid and cook for 4 minutes until the butternut squash is tender but not overcooked. Season with remaining ½ teaspoon sea salt.
  5. Transfer to a large serving dish. Serve individual bowls topped with a dollop of Cilantro "Sour Cream" and Crispy Leeks.
  6. For the Crispy Leeks and Cilantro "Sour Cream": In a clean skillet, heat tallow over medium-high heat. Fry leeks for 4 to 5 minutes until browned and crispy.
  7. For the "Sour Cream", in a food processor, combine all ingredients until smooth.

 

About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.

8 comments

  • […] Taco Beef & Butternut Rice with Cilantro “Sour Cream” from Autoimmune Wellness *Your next Taco Tuesday just got even more delicious! […]

  • Peggy says

    This was actually very delicious… although I don’t do coconut so I kinda did my own thing there.

  • Tiffany says

    My entire family loved this recipe! I couldn’t get the cilantro sour cream to get creamy, so everyone just spooned some over their taco meat, like a sauce. We had it over lotsa lettuce, with plantain chips (made with bacon grease) on the side. Adding this recipe to my AIP meal rotation. Thank you!

  • Mtljenny says

    This recipe is fantastic! I wasn’t able to try the “Sour Cream” because I have a coconut sensitivity but I bet it’s delish as well. Thank you!

  • Easy one dish skillet meal my whole family really liked, and it was a pleasure to make. I miss Taco meat, and this was super delicious! In fact, I am looking forward to the leftovers today for lunch!

  • Tiffany says

    I thought AIP doesn’t allow onion?

    • Mickey Trescott says

      Tiffany,
      Onion is AIP elimination phase legal.

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