Super Fast
Ground Beef Taco Salad
Roasted Asparagus
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
- Cook beef, garlic, and seasoning in a large nonstick skillet over medium heat until beef is browned and crumbly.
- Whisk together lime juice and garlic salt in a small bowl; gradually whisk in oil until blended. Stir in cilantro.
- 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
- 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.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
