Caveman Cuisine: Grande Taco Salad
Mejor. Comida. Nunca. (Translation: "Best. Meal. Ever.")
1lb ground beef (80/20)
2-3 cloves garlic (minced)
1 packet taco seasoning (all-natural blends can be found at many grocery stores)
1/4 cup shredded cheese
1/2 Hass avocado (sliced)
2 tbsp organic-cultured sour cream (You MUST try Wallaby brand, it is pretty amazing)
1/4 small white onion (sliced)
1 small carrot (shredded)
1/2 small head red cabbage (shredded)
1-2 tbsp lime juice
1 tbsp butter or ghee
1/2 cup prepared salsa (of course, use home-made if you have it!)
Melt your fat (butter or ghee) in a large sauce pan over low-medium heat. Add garlic and cook, stirring often, for 2-3 minutes. Turn up the heat and add ground beef, stirring occasionally.
When the meat has completely cooked (i.e. no more pink), add the packet of taco seasoning along with ~1 cup of water. Turn the heat up to high, bringing the mixture to a boil. Reduce heat to a simmer and cover.
While the meat simmers, prepare your vegetables. In a large bowl, layer cabbage, carrot, onion. Drizzle lime juice over the vegetables and then top with a layer of salsa and cheese.
After the taco meat has finished. Add 1/2 of the meat to the salad. Top with a dollop of sour cream and sliced avocado.
Yield: 1 Muy Delicioso Meal!
Bonus Recipe Tip: You will have enough meat for an additional salad, but you can also use the leftovers to make a Meat Sundae which makes for an unusual but amazing breakfast.
Caveman It Up A Notch!: For some real HEAT you can add 1-2 minced habanero peppers to your taco meat mixture (add at the same time as the taco seasoning) or a few dashes of habanero pepper hot sauce. Be careful about washing your hands thoroughly though, I almost blinded myself after absent-mindedly rubbing my eye with hot-pepper hands.