Low-Carb Taco Salad
2 pounds of ground buffalo (or grassfed 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 of 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
- Add diced onion and ground buffalo (or grassfed beef) into pan with melted coconut oil. (We love using our cast iron one, found HERE!) Saute on medium heat. When meat is nearly done cooking, add in spices (cumin, cayenne pepper, pink salt, and black pepper).
- 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.
- After melting cheese, add remaining ingredients as toppings, according to your preference!
Instead of using paleo chips, place a bed of extra greens beneath taco salad. Do not use tomatoes or pico de gallo.