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Ground Beef Taco Salad

Roasted Asparagus
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Ingredients

  • 1½ lb grass-fed ground beef
  • 3 cloves garlic, minced
  • 1 Tbsp Southwest seasoning (or see Note)
  • 2 Tbsp fresh lime juice
  • ½ tsp garlic salt
  • 2 Tbsp extra virgin olive oil
  • ¼ cup chopped fresh cilantro (or use parsley)
  • 1 bunch curly leaf lettuce, torn
  • 2 (8-oz) containers guacamole
  • 1 (16-oz) container fresh salsa
  • 1 jicama, peeled and cut into matchstick pieces
  • 1 (5-oz) pkg grain-free tortilla chips

Instructions

  1. Cook beef, garlic, and seasoning in a large nonstick skillet over medium heat until beef is browned and crumbly.
  2. Whisk together lime juice and garlic salt in a small bowl; gradually whisk in oil until blended. Stir in cilantro.
  3. Divide lettuce, guacamole, salsa, and jicama among 6 plates; top each with beef mixture, and drizzle with dressing. Serve with grain-free tortilla chips.

Side Dish Ingredients

  • 2 lb asparagus, trimmed
  • 3 Tbsp coconut oil, melted (or use avocado oil)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder

Side Dish Instructions

  1. Preheat oven to 450°F. Toss together all ingredients on a lightly greased large rimmed baking sheet. Bake 8 minutes, turning occasionally, or until asparagus is tender.

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