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Nightshade-free Mexican ground beef in a cream ceramic bowl
Ebonie Garnica

Nightshade-Free Mexican Ground Beef for Full GAPS

A quick Full GAPS ground beef skillet with a two-batch oregano, ginger, cilantro, garlic, onion, and cinnamon spice mix.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried ginger powder
  • 1 1/2 teaspoons dried cilantro
  • 1 1/2 teaspoons dried garlic
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon Ceylon cinnamon
  • 1/4 teaspoon pure mace optional
  • 1 pound ground beef
  • 1 teaspoon natural sea salt
  • 1 1/2 tablespoons spice mix above half of the total blend
  • 2 tablespoons water or prepared homemade raw-meaty meat stock
  • 1 teaspoon pure tamarind pulp optional once major digestive problems have gone
  • Fresh cilantro, avocado, and lime for serving, optional and unmeasured

Equipment

  • Le Creuset Artichaut enameled cast-iron skillet with cream interior
  • Stainless-steel or wooden spoon
  • Small glass or ceramic bowls
  • Small clean glass jar with lid
  • Measuring spoons

Method
 

  1. Stir the oregano, ginger, dried cilantro, dried garlic, onion powder, cinnamon, and optional mace together. Divide evenly into two portions. Use one portion for this skillet and label the other for a second batch.
    Measured ground beef spices salt and water for the nightshade-free formula
  2. Add the ground beef and sea salt to a large skillet over medium-high heat. Break up the meat as it cooks. After 2 to 3 minutes, reduce the heat to medium and cook about 5 minutes more, until most of the pink is gone.
  3. Add one portion of the spice mix. Cook about 2 minutes, stirring, until fragrant and no pink remains.
  4. Add the 2 tablespoons water or prepared meat stock and, if using, 1 teaspoon pure tamarind pulp. Stir it through the beef. Turn off the heat and serve. Top with fresh cilantro, avocado, or lime if desired.
    Cooked nightshade-free seasoned ground beef in an Artichaut skillet

Notes

The listed dry spices make two equal portions. Use one portion, about 1 1/2 tablespoons, with one pound ground beef and save the second portion for another one-pound batch.
The pictured branch uses 2 tablespoons water and omits optional mace, tamarind, and serving garnishes. Prepared homemade raw-meaty meat stock may replace the water in the same amount.
Pure tamarind pulp is an optional later Full GAPS addition only after major digestive problems have gone; omit it when prone to loose stools.
Fresh cilantro, avocado, and lime are optional unmeasured serving additions.

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