Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 tsp oregano
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper, omit for AIP
  • 1/2 yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 cup gluten-free fusilli pasta (use this for paleo/AIP)
  • 2 1/2 cups water
  • 1 1/2 cups salsa (I used Sprouts mild salsa. See notes to make it AIP)
  • 1 tbsp nutritional yeast
  • Juice of half a lime
  • 1 medium avocado, diced
  • 1/4 cup black olives, sliced
  • 2 tbsp cilantro, chopped
  • 1 tbsp green onion, chopped

Instruction

  • Use a large, deep pot to brown the ground beef and season with salt, pepper and oregano. Set aside, leaving about 2 tbsp of fat in the pot.
  • Add the onion and garlic and saute for 3-4 minutes or until lightly translucent.
  • Add the beef back to the pot and stir in the water, salsa, and pasta. Stir well to combine.
  • Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 12-15 minutes, stirring often, until the pasta is cooked through and the sauce is reduced. See notes in the pasta needs more time to cook to your liking.
  • Stir in nutritional yeast to taste, lime juice, avocado (or reserve if saving for later), black olives, and green onion. Serve fresh.