Loaded Taco Salad
Author: The Allergy Free Family
1 tbs olive oil
1 clove garlic – minced
1/2 medium red onion – finely diced
1 red bell pepper – finely diced
1 lb grassfed beef
1- 6 oz can tomato paste
1/2 cup stock (meat stock or bone broth)
1 tsp celtic sea salt
1 tsp ground cumin
2 tsp chili powder
1 tsp finely ground oregano
In a skillet or cast iron pan, heat olive oil. Then add garlic, onion and bell pepper. Sauté for 5 or so minutes until the veggies are tender. Set veggies aside. Next, brown and drain your meat. Then add veggies back to the meat, tomato paste, stock and spices. Stir well and let cook for an additional 10 minutes on low.
For a little extra heat, add ground chipotle powder.
Serve over mixed greens, cauliflower rice, avocado, salsa and ranch. Click here for my dairy free ranch recipe.