Prep
Cook
Total
Yield 8 Taco Salads
2 pounds ground buffalo (or grass-fed beef)
1 tablespoon coconut oil (for cooking meat)
1 diced roma tomato
2 cups spring lettuce mix
1 cup guacamole
1 cup shredded grassfed cheese of choice
1 container organic sour cream
1/4 diced white onion
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pink salt
dash black pepper
1 bag of Paleo Chips
1 cup pico de gallo or organic salsa
Step #1: Add diced onion and ground buffalo (or grassfed beef) into pan with melted coconut oil. (We love using our cast iron one, found here.) Sauté on medium heat. When meat is nearly done cooking, add in spices (cumin, cayenne pepper, pink salt, and black pepper).
Step #2: Prepare your plate! If you want your cheese melted, first place paleo chips topped with cheese in a convection oven on low heat for about five minutes.
Step #3: After melting cheese, add remaining ingredients as toppings, according to your preference!
*Keto option: Instead of using paleo chips, place a bed of extra greens beneath taco salad. Do not use tomatoes or pico de gallo.
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Main Dish - Lunch or Dinner
Cuisine Mexican
Serving Size 1 taco salad
Amount Per Serving | ||
---|---|---|
Calories 480 | ||
% Daily Value | ||
Total Fat 34 g | 52% | |
Total Carbohydrates 20 g | 7% | |
Dietary Fiber 2 g | 8% | |
Sugars 4 g | ||
Protein 29 g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/taco-salad/