Step 1Dice the bell peppers and zucchini into small pieces. (You can use a gree pepper plus a combination of yellow, oragne and red bell peppers or just use one type.) Dice the onion and mince the garlic. Place all of the spices in a small bowl.
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Step 1Dice the bell peppers and zucchini into small pieces. (You can use a gree pepper plus a combination of yellow, oragne and red bell peppers or just use one type.) Dice the onion and mince the garlic. Place all of the spices in a small bowl.
Step 2Grease a skillet with avocado oil or ghee. Add the diced onion and cook for medium-high for about 5 minutes, until lightly browned. Add the garlic and cook for 30 seconds.
Step 3Add the beef and cook until browned for about 5 minutes. Add all of the spices, salt and pepper. (Use ancho chile poeder for mild, and chipotle choile powder for hot, or add more chile poeder to taste.)
Step 4Add the canned tomatoes and stir through. Add the diced peppers and zucchini and stir through. Cover with a lid, reduce the heat to medium, and cook for about 10 minutes or until the zucchini is tender. If needed, add a few tablespoons of water.
Step 5Remove the lid and add the pickled jalapeno slices. Stir through and cook uncovered for another 2 to 3 minutes.
Step 6Remove from the heat and set aside to cool for 5 minutes before serving. Drizzle with olivce oil.
Step 7Optionally serve with sliced spring onions, chopped cilantro (or parsley), sliced avocado, sour cream, lime wedges and more pickled jalapenos.
Step 8Serve warm or let it cool down, transfer to a container and refrigerate for up to 4 days.