AIP Mexican Ground Beef is a great way to enjoy a variety of nightshade-free easy Mexican dinners! Use on salads, in tortillas, to make quick soup and for bowls. Also Paleo, Whole30, Gluten-free and Keto.
In a small bowl, stir together all of the Mexican herbs and spices. Divide the mixture into 2 portions, or measure out about 1-½ Tablespoons. Set one portion to the side, which you'll use in this recipe. (Store and label the second portion in a small jar with lid for next time.)
Add meat and sea salt to large sauté pan. Cook over medium-high heat, breaking up meat with a spatula. After a 2 to 3 minutes, reduce heat to medium and continue cooking until most of the pink is gone, about 5 more minutes.
Add herbs and spices, except tamarind paste. Cook another 2 minutes, until herbs and spices are fragrant and all pink is gone.
Add tamarind and 2 Tablespoons water (or broth), moving meat around in the pan until they're fully incorporated.
Turn off heat, and serve. Use for salads, bowls, tacos and soups. Garnish with fresh cilantro, avocado and lime.