Taco Salad

Taco Salad
Taco Salad
Go Ahead, Give Them Something To Taco’ Bout
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  1. 2 pounds grass fed beef or enough chicken breasts for family
  2. 1 cup black beans, soaked, and cooked (optional)
  3. 1 head iceburg or romaine lettuce
  4. 1/2 cup grape tomatoes, halved
  5. 1/2 cucumber, sliced
  6. 1/4 spanish onion, thinly sliced
  7. 1 whole avocado, pitted and sliced
  8. 1/2 red or yellow bell pepper, diced
  9. Pico de gallo (optional)
  10. 1/4 cup hard cheese, grated
  11. 1 boiled egg (optional)
  12. 1/4 cup pumpkin seeds
Taco Seasoning
  1. 1 Tablespoon chili powder
  2. 3/4 teaspoon paprika
  3. 1/4 teaspoon turmeric
  4. 1/2 Tablespoon cumin
  5. 1/2 teaspoon pink Himalayan salt
  6. 1/2 teaspoon granulated garlic
  7. 1/2 teaspoon dried onion
  1. Put your salad bowls in the freezer. This will help keep the lettuce cold when topped with hot meat.
  2. Combine taco seasoning’s dry ingredients
  3. Prepare the black beans (optional), onions, garlic, and cilantro to add to the meat
  4. Sauté the ground beef or chicken in a frying pan, add onion, garlic, and cilantro
  5. Stir in dried spices and sauté until cooked
  6. Assemble the salad on individual plates, top with taco meat or chicken
  1. Garnish with pico de gallo, cheese, hard boiled egg and pumpkin seeds for a little crunch.
The Keyes Ingredients https://thekeyesingredients.com/

Posted on

June 20, 2014

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