Taco Meat

1. Heat 1 tbsp. extra light olive oil over medium-high heat in a skillet.
2. Add ground beef and onion and cook 6-8 minutes, or until beef is browned and onion is translucent. Use a mix ‘n’ chop or wooden spatula to keep the meat nice and ground.
3. Add diced tomatoes and spices. Cook 2 more minutes, mixing well, until the excess juice has cooked down.

Potato Skins

1. Preheat oven to 400 degrees.
2. At this point, your potatoes should be baked and cooled enough to touch.
3. Cut the potatoes in half lengthwise.
4. Scoop out the insides, leaving some of the potato in the skins. I used an ice cream scoop.
5. Mix the melted ghee in a small dish and mix in the extra light olive oil.
   Note: Use 4 tbsp. extra light olive oil in place of the ghee/olive oil mixture if you can’t tolerate ghee
6. Brush the ghee mixture on both sides of the potato skins.
7. Sprinkle the insides lightly with sea salt.
8. Place potato halves face-down on a rimmed baking sheet and bake for 5 to 8 minutes.
9. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
10. Remove the potatoes from oven.
11. Fill each skin with the taco meat mixture until slightly heaping.
12. Return to oven for an additional 5 minutes to let everything finish getting crispy.
13. Garnish with Whole30-compliant hot sauce, Paleo Sour Cream, avocado chunks, cilantro and lime wedges.