Mexi-Beef

• Grass-Fed Ground Beef (485g)
• Grass-Fed Tallow (44g)
• Sliced Baby Bella Mushrooms (40g)
• Garlic (14g)
• El Pato (7.75 oz)
• Raw Grass-Fed Cow's Cream (32g)
• Chihuahua Cheese (104g)
• Lots of Cumin!

Start by browning the ground beef in the tallow and cumin. While that is happening, chop up the mushrooms and garlic. Once the meat is close to being done, add the mushrooms and about one third of the garlic. Cook all of that for a minute or two and then add the El Pato tomato sauce. Aggressively simmer everything at this point so that some of the moisture cooks out of the El Pato. Now add the cream and continue to stir until the sauce thickens. Serve in a bowl and garnish with shredded chihuahua cheese.

The picture above does not do this dish justice! It doesn't help that I had to take the picture with my iPhone.

When I started, I had no idea what direction I was headed. All I knew was that I was at the end of a 17 hour fast and wanted some ground beef before heading to the Fort for my evening classes. I just kept looking in the refrigerator and cabinet until I felt the meal was complete. Next time I will omit the mushrooms and possibly add some bacon, but the results were still terrific!

Here is the nutritional breakdown according to The DailyPlate:

• Calories - 2,148
• Fat - 178g
• Carbs - 14g (after subtracting the 4g of fiber)
• Protein - 114g

When it was all said and done, this meal took me about 15 minutes to prepare and an astonishing 7 minutes to devour!