A taco salad is one of those deliciously delightful dishes that can be light or filling and is extremely flexible. What are your favorite veggies? Add those to your grass-fed ground beef, or try ground bison, turkey, or lamb. This recipe is very easy to customize using the ingredients your family enjoys.
Recipe Author: Allyson Meyler | Reclaiming Yesterday
USWM Shopping List: Grass-fed Ground Beef, Grass-fed Cheddar Cheese, Broth
Serves: 4
Taco Salad with Grass-fed Ground Beef from Allyson Meyler | Reclaiming Yesterday
Ingredients
For the beef:
- 1 lb. grass-fed ground beef
- 1 tablespoon tomato paste
- ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 2 teaspoons ground cumin
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ cup liquid (broth or water)
- Salt and pepper to taste
- Olive oil for browning beef
For the salad:
- Grass-fed cheddar, grated
- Grass-fed sour cream
- Bibb lettuce, iceberg lettuce, or a combination
- Cherry tomatoes, halved
- Radishes, sliced
- Red onion, sliced
- 1-2 avocados, sliced
- 1 bunch cilantro
- 2 limes, halved
- Salsa
- Black olives
- 1 can black beans
- 1 can corn kernels (or 2 ears fresh corn)
Instructions
- Heat a pan to medium-high heat and add oil and ground beef. Brown beef for several minutes and add in remaining beef ingredients, cooking for an additional 3-4 minutes. Reserve.
- Divide salad ingredients between 4 plates. Top with ground beef and finish with a squeeze of lime. Dig in!
Meet The Chef
Allyson Meyler is the creative talent behind ReclaimingYesterday.com and the author of this delicious dish! Reclaiming Yesterday is about getting back to basics, eating and treating our health problems the way our ancestors did, and incorporating those things into the hectic and fast-paced lives we lead today. You’ll also notice Allyson is an extremely gifted photographer.
