Ingredients

The following ingredients have 8 Servings
  • 2 lbs. lean ground beef (may substitute ground turkey)
  • 2 teaspoons avocado oil or olive oil
  • 1 small yellow onion, diced
  • 1 small bell pepper, diced (any color) 
  • 3 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • ¾ cup water
  • 2 tablespoons yellow mustard (may substitute Dijon mustard for Whole30-compatible)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon fish sauce (may substitute coconut aminos or tamari*) 
  • ½ teaspoon paprika (smoked or sweet)
  • 1 ½ – 2 teaspoon fine salt
  • ¼ teaspoon black pepper
  • 2 large sweet potatoes cut into 1/4-inch thick rounds (with peel intact)
  • 1 teaspoon avocado oil or olive oil

Instruction

  • Place a large skillet over medium to medium-high heat. When the pan is hot, add oil, onions, and peppers. Sauté, stirring occasionally, until onions start to soften (about 5 minutes).
  • Add the ground beef and garlic. Use a large spoon to break up meat, cook, stirring occasionally until meat is browned and almost cooked through. About 10-12 minutes. Drain meat if desired.
  • To the meat mixture, add tomato paste, water, mustard, vinegar, fish sauce, paprika, salt, and pepper. Stir well to combine. Continue to cook over medium heat (about 10 minutes) until hot and ground beef is cooked through and peppers are tender.
  • Taste and season with additional salt and pepper to taste. Serve immediately or store in a covered container in the fridge for up to 4 days. May also be frozen up to 3 months.