When summer comes, I love lighter recipes that feature the fresh, crispy greens that are abundant this time of year. For a crunchy, tasty taco salad, I mix my own taco seasoning and fry up a pound of two of our grassfed, grass-finished ground beef. This gluten-free meal comes together in minutes and leaves your tummy happy to have eaten something delicious and nutrient-dense. Try it — I bet you’ll feel the same way!
Taco Seasoning:
3 Tbl. chili powder
1 Tbl. cumin
1 and 1/2 tsp. onion powder
1 tsp. garlic powder
1 and 1/2 tsp. oregano
2 tsp. salt
2 tsp. black pepper
Pinch of cayenne, if desired for more heat
Mix all spices together and store in an airtight container. This recipe makes enough to save some for future taco nights!
Taco Salad Ingredients:
1 Tbl. oil or fat of choice
1 small onion, diced
1 lb Svec Farm grassfed ground beef
2 Tbl. taco seasoning (see recipe above)
1/2 cup water
1 Tbl. cornstarch, if desired for thickening
2 heads of romaine lettuce, chopped, or 8 oz salad greens
Topping ideas:
Salsa or chopped tomatoes, shredded cheese, sour cream, tortilla chips, chopped green onions, chopped cilantro, sliced avocado or guacamole.
Make it!
Heat large skillet over medium high heat. Add oil and heat until shimmering. Add diced onions and cook, stirring occasionally, until starting to brown and soften. Move to the side of the pan. Pull off small pieces of ground beef and place in pan to brown. Once browned on one side, stir to continue browning. Continue cooking until onions are soft and beef is brown.
Add taco seasoning, water, and corn starch. Stir well and simmer for a minute, until thick sauce forms.
To serve, layer lettuce into bowls. Top with seasoned beef. Add toppings as desired. Enjoy!
The step-by-step instructions were a lifesaver, thank you!