TACO SALAD

I got this recipe for taco filling years ago and I love it so much that I’ve never tried another recipe! I love that it has hidden finely chopped veggies in it (Yay! More veggies!) and the veggies add a delicious flavor and dimension to the filling! This is the taco filling that I use for not only taco’s but for taco salads and tostadas. 

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Taco Salad

Love this taco filling for not only tacos but tostadas and salads! So yum! 

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Course: Salad

Prep Time: 10 minutes minutes

Servings: 4

Ingredients

• 1 pound ground beef grass-fed always tastes best
• 1 small/medium white onion
• 1 red bell pepper
• 1 green bell pepper
• 2 cloves minced garlic
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 1/4 tsp pepper
• 2 T tomato paste
• 1/2 cup water

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Instructions

• Finely dice the onion and bell peppers. Mince garlic.
• In a hot frying pan, add the ground beef, onion, and bell peppers. Cook throughout, stirring often.
• When the meat is cooked through and the onion is translucent, add the minced garlic and cook for a couple of minutes, stirring. 
• Reduce heat to low. Add the seasonings, tomato paste, and water. Stir and let simmer for a few minutes. 
• For a taco salad, serve taco filling over a few tortilla chips, then top with cheese, lettuce, tomatoes, olives, avocado, sour cream, a squeeze of lime juice, and a drizzle of ranch dressing. OR serve it in a taco, burritos, or over a tostada.