Saturday was the first of the month, so I was cooking with Greener Grass Farms! I made taco meat with my homemade taco seasoning, and added it to Danielle Walker’s paleo queso dip. I was honestly skeptical, but surprise, surprise... it’s become a new favorite. Adding the grass fed and finished taco meat to the dip made it even more amazing.
You already know we buy our meat from Dan & Deb at Greener Grass. We support their practices and their drive to change a failing system. In my live video, I talked about the importance of eating local, grass fed AND finished meats. Most grocery store "grass fed" meats aren't locally sourced. Rather, the product is compiled of meat from several different countries. Who know what it was finished on. This is important because even if a cow is finished on a day or two of grains, the entire process is practically a wash.
The importance of eating local speaks for itself. It's also important to know that conventional beef lacks in nutrition compared to grass fed beef. It lacks in minerals, omegas, and flavor. It also contains more fat. Several of you commented on my live video that the beef was so light, meaning I didn't have to drain any fat. It's seriously so good, and I can't imagine eating anything else.
So, I made Danielle's queso. You guys... SO GOOD. I will say I didn't prefer the amount of salt she suggested. The recipe called for 2.5 teaspoons salt. I made my second batch with 1 teaspoon, and it was perfect. Simply add the taco meat to the queso for a heartier dip. I topped mine with jalapeno.
The recipe for my Greener Grass taco meat recipe is below. I've also linked Danielle's paleo queso dip recipe above. Give it a shot and let me know how you like it. I think you'll be pleasantly surprised!
PALEO TACO MEAT W/ HOMEMADE SEASONING
dairy free, gluten free, grain free, and soy free