Buena Beef & Pumpkin Taco


This taco twist is brought to you by Healthy Food Guide and modified by me. I love this recipes and you will too. Gluten Free and super nutrient dense with the pumpkin. Scoop out a lot of the pumpkin so you can make this low carb. A low carb choice is good at dinner for those of you like me at sitting a lot during the day. Don't forget to double this recipe so you can have it for lunch the next day.

Serves: 4


1.25kg butternut pumpkin, halved lengthways, seeds removed
1 tablespoon olive oil
2 small red onion, thinly sliced and you can add garlic too
300g grass fed beef mince
½ x 30g sachet gluten-free Mexican taco spice blend
1 small red capsicum, roughly chopped
400g can diced tomatoes
¼ cup shredded cheese of your choice- I like Manchego as it is DF
¹⁄³ cup Greek-style yoghurt, to serve
1 small avocado, roughly chopped, to serve
1 long green chilli, thinly sliced
¹⁄³ cup small fresh mint leaves, to serve


1.Preheat oven to 180°C. Line a baking tray with baking paper, then lightly spray with oil. Place butternut pumpkin halves, cut-side down, on tray and roast for 20 minutes. Turn cut-side up and roast for a further 20 minutes or until tender and just golden. Set aside to cool slightly.

2.Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onion and beef and cook, stirring and breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add spice blend and capsicum and cook, stirring, for 1 minute or until fragrant. Add tomatoes and ½ cup water and bring to a simmer. Simmer for 5–7 minutes or until mixture thickens.

3.Top pumpkin halves with spicy beef mixture. Alternatively, scoop out some of the pumpkin flesh to reserve for perhaps another meal. Sprinkle over cheese and roast for a further 15 minutes or until topping is golden and heated through.

4.Serve beef and pumpkin taco boats topped with yoghurt, avocado, chilli and fresh mint leaves.

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