There are few recipes I have made dozens of times, these tacos bowls are one of them. It’s hearty and healthy-packed with protein, beans and flavorful spices. I’ve made it before with turkey, pintos and corn and have done a version using kabocha, chipotle and dark chocolate. It’s an easy riffable recipe and one of my weekly go to’s.
Ingredients:
Beef . This is one of my favorite recipes to incorporate more liver into my diet- Buy ranch beef with liver
Beans. I buy my beans from Ranch Gordo and cook them ahead in the instant pot. Santa Maria Pinquito, Pinto and Midnight Black Beans are my favorite in this recipe
Seasoning. Burlap and Barrel Taco Seasoning is my go-to. Rancho Gordo makes my favorite chili powder
Salsa. City Saucery makes the best Salsa Roja. It’s spicy, chunky and smokey- You can buy it at the USQ farmers market in NYC or order online.
Rice. I order my rice in bulk from Two Brooks Farm. I use the Delta Long Grain in these taco bowls.
Tips and Tricks:
Make the beans ahead. I like to prepare them in the instant pot using this guide
If using a leaner meat like chicken or turkey, I like to add 1 tbsp of avocado when cooking the beef and squash.
Instant Honeynut Squash and Beef Taco Bowls
Description
Adapted from Fallone Danae Lee
Ingredients
2 cups honeynut squash, peeled and diced
1 lb ground beef
1 teaspoon taco seasoning or chili powder
1.5 teaspoon salt
1 cup white rice
1.5 cup beef bone broth
1 cup salsa
1.5 cups cooked beans
Instructions
- Turn the sauté function on. While it’s heating, peel and dice the squash.
- Add the beef and squash to the instant pot. Slightly cook and break up ground beef in a hot skillet – leave mostly pink with browned outside.
- Turn the instant pot off, and add the remaining ingredients. Stir to combine. Set to manual for 12 minutes and quick release.
- Serve with your favorite toppings!
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