On any given day, if you ask me if I want tacos or nachos, 9 times out of 10, I will say YES. This fajita-inspired, taco meat is perfectly seasoned with spices you probably already have in your cabinet. Therefore, no overly-salted, seasoning packet needed here! This meat combines all of the flavors of fajitas in an easy-to-cook, foolproof dish!
It goes great on tortillas or piled up on chips with tons of toppings…including my dairy free Pepperjack Cheese Sauce. I think I make a batch of that almost every week! Ready to dig in, yet? Here’s the recipe!
In a nonstick sauce pan or cast iron skillet over medium heat, sauté peppers and onions in oil for 3-4 minutes or until they have just began to soften.
Add your ground beef to the skillet and begin to break it up.
Add all of your seasonings to the ground beef and continue to break it up while it cooks.
After the beef has browned on all the edges, (this should take about 5 minutes), add the water.
Reduce the heat to low and simmer for 5-10 minutes until most of the liquid has cooked away.
And...you're done!
Recipe Notes
*If you are using the cheapest ground beef for this, depending on the brand, you will often find that the fat content is higher, therefore, there will be more grease. Depending on how much fat is left after browning, reduce the water to 1/4 cup, first and see if you need more liquid after that.
My ground beef ratio is usually 85% lean/15% fat and I never have to drain excess. Personally, it's worth the extra dollar or two to buy quality meat. Just keep that in mind!
Yes, it says dairy-free! I can see your eyes rolling and your head shaking now. I’ve been there! I promise, though, you won’t miss it in this sauce! There is so much flavor that you won’t realize that it’s missing the cheese!
Opting out of dairy in your meals can do so much good on your digestion and your skin! You may not even realize the effects it has on you, until you give it up for a week or so and then go back to it! You’ll notice a difference! Give it a try! There are so many awesome products out there now that can help make the transition so easy! Your gut will thank you!
In a saucepan over medium heat, whisk together cream cheese and butter until melted and combined. This should take 2-3 minutes.
Stir in tomato paste and seasonings and combine.
Add Nutpods, cashew milk, and juice from the lemon and whisk together until well combined. (if you're using it, add nutritional yeast now, as well)
Reduce heat to low and simmer sauce for 5-10 minutes or until ready to serve!
I like to serve this sauce over our favorite pasta and top it with shredded, cajun-seasoned chicken thighs! DELISH!
Recipe Notes
*You can substitute cashew, coconut, or almond milk. The sauce just won't be as rich and creamy. Start with a cup and add more until desired consistency is achieved. You could also add a tablespoon or two more of cream cheese for extra creaminess!
If you tolerate dairy, some quality heavy cream could be used here as well!
**Many people have found that too much nutritional yeast can upset their stomach. So, it's totally optional here. I tend to use it more often in regular alfredo sauces. Taste the sauce before you add it and see if you even need it! Personally, the cajun spices in this recipe add plenty of flavor for me.
