Whole30 & Paleo Taco Salad Bowls

• Gluten free
• Paleo

• Meat

  • 2 tbsp Beef tallow, grass fed
  • 1 lb Ground beef

• Produce

  • 4 cups Cabbage or lettuce
  • 1 tsp Garlic powder
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 Black pepper, ground
  • 2 tbsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin

• Liquids

  • 1/2 Water

Found on farmsteadchic.com

Ingredients

• 2 tbsp. grass fed beef tallow
• 1 lb. ground beef
• 1 medium yellow onion, chopped
• ½ c. water
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. garlic powder
• 1 tsp. salt, plus more to taste
• ground black pepper, to taste
• 4 cups shredded cabbage or lettuce for the base
• Optional toppings: tomatoes, olives, avocado, limes for juicing, Belizean Onion Sauce or Whole-30-compliant salsa.

Directions

• Melt the grass fed beef tallow over medium-high heat.
• Brown the ground beef for 5 minutes. It will still be partly pink.
• Add the onion and cook 7-8 more minutes until it begins to turn translucent.
• Stir in water, chili powder, cumin, garlic powder and salt.
• Simmer everything 10-15 minutes.
• Add salt and pepper to taste.
• Scoop into bowls over beds of shredded cabbage or lettuce.
• Add toppings of your choice such as tomatoes, olives and avocado.
• Serve with a squeeze of lime juice (1/2 lime per bowl), Belizean Onion Sauce or Whole30-compliant salsa.