Spicy Beef Tacos

Tacos are easy, they’re delicious, and they make a simple, on-the-go weeknight dinner.

Serves 4

  • 1 tablespoon olive oil
  • 1 pound grass-fed ground beef
  • 1 teaspoon chile powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 dozen corn tortillas
  • 1  cup grated cheddar cheese
  • 1 large tomato, diced
  • 1 medium red onion, diced
  • 2 avocados, peeled and sliced thin
  • 1 bunch fresh cilantro, chopped
  • ½ cup sour cream (optional)

Place a heavy-bottomed skillet over medium-high heat and add olive oil. Once the oil is hot but not smoking, add the ground beef, breaking it apart with a wooden spoon until it begins to brown.

Add the chile powder, paprika, garlic powder, salt and pepper. Stir well to disperse all the seasonings. Continue cooking until beef is cooked through and no pink pieces remain.

Meanwhile, warm the tortillas over a gas flame or on a griddle, turning occasionally, then wrap in a clean towel to keep warm.Place tortillas on plates, top with ground beef, cheese, tomato,onion, avocado, cilantro and sour cream if using. Serve immediately

Whole30 Smoky Sweet Potato Chili

Thanks to our friends at Whole30 for this easy, healthy, and delicious mid-week dinner. If you start it in the morning in the slow cooker, it will be ready and waiting for dinner. Be sure to look for Whole30-compatible tomato products that don’t have any added sugars.

Makes 6 servings

  • 1 1/2 pounds lean ground beef
  • 1 medium red onion, chopped
  • 1 poblano pepper, seeded and diced
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
  • 1 can (10.75 ounces) Whole30-compatible tomato puree
  • 1 can (15 ounces) Whole30-compatible crushed tomatoes
  • 2 cups Whole30-compatible tomato juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon chile powder
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked salt or regular salt
  • Finely chopped red onion (optional for garnish)

In a large skillet, cook the beef over medium-high heat, stirring with a wooden spoon, until browned, about 10 minutes.

Drain off the fat.

Transfer the beef to a 4- to 5-quart slow cooker. Add the onion, poblano pepper, sweet potatoes, tomato puree, crushed tomatoes, tomato juice, vinegar, chile powder, smoked paprika, cumin, garlic powder, allspice, cayenne, and salt to the cooker.

Stir to combine.

Cover and cook on low for 8 hours or on high for 4 hours. If desired, top servings with chopped onions.

Summer Burger Bash

Nothing says summer like a bunch of fat, juicy burgers on the grill, especially when they’re made with organic, grass-fed beef from American family ranches. You can always stick with the classic American cheeseburger, but to give you a little inspiration, we’ve come up with some tasty alternatives. We’ve made these into half-pound burgers, but if you prefer to eat a little lighter (and save room for the homemade ice cream), you can always make them quarter- or third-pound. Just remember to take them off the grill a few minutes sooner than the bigger burgers. Make all of the condiments and toppings in advance so they’re ready when the burgers are.

Makes 4-8 burgers

Basic Burger

  • 2 pounds Panorama organic and grassfed ground beef, preferably 85-15
  • 2 eggs
  • 1 teaspoon seasoned salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons Worcestershire sauce

In a large bowl, combine the ground beef, eggs, seasoned salt, pepper, and Worcestershire sauce. Use your hands to mix only until blended. Separate the mixture into 4 equal parts (or 6 or 8, depending on the size of the burgers you want) and form the mixture into patties, about an inch thick for the half-pound burgers, a little thinner for the smaller ones.

Refrigerate until well-chilled.

Heat the grill to high and cook the burgers to the desired doneness. Medium rare is perfect. Because of the leanness of the meat, the burgers will cook faster than you might be used to. Keep an eye on them and avoid overcooking.

Remove the burgers to a sheet pan and tent with foil to allow to rest before serving.

Follow the instructions below or create your own burger.

American Classic

  • 1 slice Cheddar cheese for each burger
  • 1 bun for each burger
  • Melted butter
  • Mustard and mayonnaise to taste
  • 2 large tomatoes, thickly sliced
  • 1 red or yellow onion, sliced
  • Sliced dill pickles
  • Several leaves of lettuce

After flipping the burgers on the grill for the final time, add a slice of cheese to each. Finish cooking, allowing the cheese to melt. 

While the patties are resting, brush the insides of each bun with melted butter, then place on the grill until toasted.

Layer each bun with mustard, mayonnaise, a patty, tomato, onion, dill pickle, and lettuce. Serve immediately.

Green Chile Cheeseburger

  • 1 roasted, peeled, and seeded green chile for each burger
  • 1 slice pepper jack cheese for each burger
  • 1 thick slice red onion for each burger
  • 1 large bun for each burger
  • Melted butter
  • 1-2 tablespoons lime cilantro mayonnaise for each burger

After flipping the patties on the grill for the final time, add a green chile and a slice of cheese to each. Finish cooking, allowing the cheese to melt. While the patties are finishing, place a thick slice of red onion on the grill for each burger. Cook until charred and softened. Remove from the grill and reserve.

While the patties are resting, brush the inside of the buns with melted butter and toast on the grill.

To make the lime cilantro mayonnaise, add 2 teaspoons finely chopped cilantro and the juice of one lime to a cup of mayonnaise. Stir well. Keeps refrigerated for up to a week.

To assemble the burgers, spread the lime cilantro mayonnaise on each bun, then layer a patty with the cheese and chile and a grilled red onion. Serve immediately.

Bacon Avocado Blue Cheese Burger

  • 1 teaspoon crumbled blue cheese for each burger, plus extra for the condiment
  • 1 large bun for each burger
  • Melted butter
  • 1 tablespoon blue cheese mayonnaise for each burger
  • 2 slices thick cut bacon, cooked crisp, for each burger
  • 2 avocados, peeled, seeded, and sliced
  • Sliced tomato and lettuce leaves, optional

After flipping the patties on the grill for the final time, sprinkle each with crumbled blue cheese. Remove from the grill and allow to rest.

Brush the inside of the buns with melted butter and toast on the grill.

Make the blue cheese mayonnaise by adding ¼ cup blue cheese crumbles to a cup of mayonnaise. Stir well.

To assemble the burgers, spread the blue cheese mayonnaise on each bun, then layer a patty with the bacon and avocado. If you desire, add sliced tomatoes and lettuce leaves.

Serve immediately.

Steakhouse Burgers

  • ½ cup A1 or your favorite steak sauce
  • 1 bun for each burger
  • Melted butter
  • 1 cup sliced mushrooms, sauteed in butter
  • 1 cup caramelized onions
  • 1-2 tablespoons horseradish mayonnaise for each burger

As the burgers are cooking, brush each one with the steak sauce. When they reach the desired degree of doneness, remove from the grill and allow to rest. 

Brush the inside of the buns with melted butter and toast on the grill.

Make the horseradish mayonnaise by mixing 1 tablespoon of prepared horseradish with 1 cup of mayonnaise.

To assemble, spread the horseradish mayonnaise on each bun, then layer a patty, a portion of the mushrooms, and a portion of the onions. Serve immediately.

You can caramelize the onions and saute the mushrooms in advance and refrigerate until ready to use. Warm them before adding to the burgers.

Savory Burger

Chef Juan Barajas of Savory Café in Woodland, CA is a big fan of organic grass-fed beef, particularly when it comes from one of Panorama’s outstanding ranches. His restaurant is famous for the Savory Burger, with its “secret sauce” and slab of grilled onions. So messy, but so good.

Makes 4 Burgers

  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds ground Panorama Grass-fed Beef 
  • 4 slices red onion, about ½ inch thick
  • 8 slices cheddar cheese
  • 4 brioche buns
  • 1 ounce clarified butter
  • 4 ounces chipotle aioli or Thousand Island dressing 
  • 8 leaves Romaine lettuce
  • 2 tomatoes, sliced 
  • 4 pickle spears 

Heat the grill to high.

In a large bowl, mix the salt and pepper with the ground beef until blended. Don’t overmix. Separate the meat into 4 chunks and turn into patties.

Place the onion slices on the grill and cook until softened, browned and charred in spots. Remove and set aside.

Place the patties on the grill and cook to your desired degree of doneness. Remove from direct heat and place two slices of cheese on each patty. When the cheese has melted, remove the burgers to a plate and set aside.

Brush the inside of the buns with the clarified butter. Toast on the grill. Remove to a plate.

To assemble the burgers, spread the sauce of your choice on the buns. Top each with a patty, a slice of grilled onion, a slice of tomato, a pickle, and lettuce.

Serve immediately.