Quick Lunch: Taco Salad Bowl

I love salads for lunch because of their convenience and variety. There are a virtually infinite number of salad options, limited only by our imaginations. You can customize them to your dietary tastes and preferences to create a new masterpiece every day! Another perk to salads for those on the go, is that they can be made the night before, saving you a bit of time in the morning for other things, like that delicious cup of java. 


Today I was in the mood for tacos, so that's what I whipped up. In about 20 minutes my lunch was done! 



Here's my recipe, going with what I happened to have on hand at home today, but really there are so many options to customize this to your own taste.


Nourish the Body, Quick Lunch: Taco Salad Bowl



1 lb organic, grass fed, pastured ground beef (you will only use 1/4 of it for this recipe)

1 tablespoon cumin

1 tablespoon  onion powder

1 tablespoon  garlic powder                                     If you don't have all of these spices

1 teaspoon chili powder                                           individually, look for an organic mix

1 teaspoon onion flakes                                           like {THIS} one, with no added junk.

1 teaspoon paprika

1 teaspoon cayenne

1 teaspoon black pepper

1 teaspoon sea salt to taste

1/2 cup filtered water


4 cups chopped washed organic romaine lettuce

1/2 cup frozen organic peas

1/2 cup frozen organic corn

1/2 cup shredded organic cheddar cheese

1/4 cup tomato salsa


1/4 cup organic full fat sour cream

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon dried cilantro

1 tablespoon water


Lime slice



Brown ground beef in a large frying pan on medium heat. Add water and seasonings and turn heat up to high until it boils, then turn back down to medium heat and cook until almost no liquid is left. Turn off heat and set aside. 


In a small bowl combine sour cream, garlic powder, onion powder, and cilantro. Mix well. Thin with water until it is a dressing-like consistency.


In a large bowl layer lettuce, 1/4 of the seasoned meat (save the remaining for other meals), peas, corn, cheese, salsa, and sour cream dressing. Squirt lime juice over everything.


Enjoy for up to two days, refrigerated. 



Options to customize this salad further:

Sautéed peppers and onions.

Use fresh herbs (generally 3 times as much as the dried herbs).


Salsa verde.

Fresh tomatoes.


Refried beans.



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