Mexisqhetti Salad (PHASE 4 )

Mexisqhetti Salad ( PHASE 4 )
Serves 4
Crock Pot Recipe
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Ingredients
  1. 1 lb Ground Beef, (or ground pork, or mixture of both)
  2. 3 Tbsp Apple Cider Vinegar
  3. 2 Tbsp Ancho Chili Powder
  4. 1 Tbsp Granulated Garlic
  5. 1/2 tsp Black Pepper
  6. 1/2 tsp dried Oregano
  7. 1/2 tsp dried Thyme
  8. 1/4 tsp ground Cinnamon
  9. 1 pinch ground Allspice
  10. 1 Tbsp Ghee (Clarified Butter), (or cooking fat of choice)
  11. 1 whole Yellow Onion
  12. 3 pieces Garlic, minced
  13. 1 whole Jalapeño, diced
  14. 1 whole Sweet Potato, Large, chopped
  15. 15 oz Tomato Sauce
  16. 4 oz Black Olives, sliced
  17. 1 Tbsp Chili Powder
  18. 1 Tbsp Italian Seasoning
  19. 1 tsp Salt and Pepper
  20. 1 bunch Romaine Lettuce
  21. 2 - 3 whole Zucchini Squash, Spiralized into thin noodles, raw
Instructions
  1. Combine beef through allspice of ingredients and let marinade over night. Optional if pressed on time.
  2. On cooking day, add ghee to large pan over medium heat and saute onion, garlic and jalapeno until soft, about 5 minutes.
  3. Add meat mixture and cook until beef is browned. About 8 minutes.
  4. Add beef and veggies to crockpot and combine with the rest of the ingredients (besides lettuce and squash)
  5. Cook on high about 2 hours, or low 4-5 hours, until sweet potatoes are soft.
  6. When done, lay down a bed of romaine, top with squash noodles then meat sauce and garnish with cilantro and avocado.
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