Making Taco Salad always reminds me of my childhood and family. It is easy to make and always a crowd pleaser. I like to chop all the ingredients up and let everyone build their own, which is always a hit.
You can add any taco toppings you are partial to, this is what I had hanging around the last time I put one together. You can serve with shells or tortillas for others as well as cheese etc.
Grass fed ground beef
Baby spinach (Romaine has a nice crunch)
Red or green onion
2 Tbsp homemade taco seasoning
1 can fire roasted tomatoes OR ½ cup broth
1 small can green chilis (optional)
Salsa – I like Mateos brand from Costco
Siete grain free tortilla chips
I start by cutting the cabbage into shreds and chopping the spinach a bit. Place on a plate and drizzle with your salsa
Chop all other ingredients and layer around the plate
Brown your beef in an iron skillet with 1 Tbsp taco seasoning then add your broth or tomatoes and green chilis and 1 more Tbsp taco seasoning and let simmer until most of the broth is gone
Spoon over your spinach and cabbage, top with fresh cilantro
Optional: serve with dairy free sour cream made from coconut milk