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Taco Salad
By Kristin Putnam
  • 2 pounds lean ground beef, preferably grass fed, organic
  • 1 large onion, diced
  • 1 serrano pepper, diced and seeded for less spicy version
  • 5 cloves garlic, finely chopped
  • 1 cup chicken stock
  • 1 tablespoon regular paprika
  • 1 tablespoon onion powder
  • 1 tablespoon coriander powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin powder
  • 1 teaspoon cayenne pepper, or to taste
  • Salt and pepper
  • 1 or 2 tablespoons avocado oil
  • 1 head lettuce, shredded
  • Pico de gallo or salsa, for garnish
  • Finely sliced radish
  • Lime wedges, for garnish
Heat 1 tablespoon avocado oil in a large stock pot or Dutch oven over high heat. Add the ground beef and brown in batches. If required, add more avocado oil to brown the second batch of beef. Transfer browned meat to a bowl. Drop the heat to medium low; add the diced onion and serrano pepper. Sauté until onions are soft and translucent, approximately 8 minutes. Add garlic and cook an additional 60 seconds. Add paprika, onion powder, coriander powder, ancho chili powder, oregano, cumin, cayenne, and salt and pepper to taste. Stir and cook 45 to 60 seconds. Return browned beef to pot and stir everything to coat. Add chicken stock. Bring everything to a boil, lower the heat to low, cover with a lid, and cook 30 minutes, stirring occasionally to avoid burning. Note: The longer you cook this, the better it will taste! An hour is ideal. Serve taco meat over a bed of shredded lettuce. Top with pico de gallo, sliced avocado, thinly sliced radish, and lime wedges. Serves 4. *Original recipe from Primal Gourmet.