Taco Salad

by

In honor of Earth Day, I’ve got an article/podcast for you on the benefits to the environment of grass-fed livestock (vs grain-fed/feedlot). And, in keeping with that topic, I thought a recipe using high quality, delicious grass-fed ground beef was a good fit!

For the seasoning of the ground beef, I usually like to make my own mixture, but recently I ordered pre-seasoned taco meat from Wild Pastures, which tasted great and was a nice time saver. So, you’ve got options! Here’s my homemade version:

Taco Seasoning Mix

  • 1 T chili powder
  • 1 tsp each:
    • cumin
    • smoked sea salt
    • onion powder
    • garlic powder
    • oregano
  • 1/2 tsp coriander
  • 1/2 tsp black pepper

Now, for this colorful, nutritious and delicious salad!

Taco Salad

Ingredients
  • 1 Tablespoon avocado oil, coconut oil, or pastured butter
  • 1 medium yellow onion, chopped
  • 1 bulb of garlic, minced
  • 1 pound grass-fed ground beef, either pre-seasoned, or with above mixture added
  • 1/2 cup of water
  • 1 medium head of lettuce, coarsely chopped
  • 1 medium red tomato, diced, or 1 cup of cherry tomatoes, halved
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cucumber, diced
  • 1 avocado, diced
  • 2-3 stalks of scallions, thinly sliced
  • Optional garnishes:
Directions
  1. Heat a frying pan over medium heat.
  2. Add oil/butter, and heat for 1 minute.
  3. Add the chopped onion and cook until onion begins to soften, about 5 minutes.
  4. Add the garlic, ground beef, seasoning mix (if not using pre-seasoned meat), and water.
  5. Cook until beef is browned through, chopping it up in the pan as it cooks. (I love this meat chopper tool for that – makes the job so easy!)
  6. While the ground beef cooks, put the remaining ingredients in a large bowl and toss to mix.
  7. To serve, put a helping of the salad mixture on a plate, spoon cooked meat over it, and add garnishes, as desired.
  8. Enjoy! 😋