Beef & Black Bean Taco Salad

This is a big favorite around here right now, and that's a good thing because between the red meat and black beans it's a nice little boost to my iron stores that are currently deficient.  We really like to buy grass-fed beef because it's so much healthier for you (particularly for the lower levels of omega-6s and higher levels of omega-3s, but also because pasture-raised animals tend to have higher nutrient densities as well as no added hormones).  So to keep cost down I turned the typical taco meat "filling" into an equal mix of meat and beans.  Of course, if you are trying to save the most money, you could omit the meat all together and use just beans.  However, we like the compromise.  We get the benefits of the red meat (both the nutrients and the taste!) and save a little bit of money in the process.  And an extra bonus is that by having your tacos as a salad, you can get a lot more green into your body.  Enjoy!  

Black Bean Taco Salad

INGREDIENTS

1 lb. ground beef

1 onion, diced

4 cloves garlic

2 1/2 tsp chili powder

1 3/4 tsp cumin

1 1/2 tsp sea salt

1/2 - 3/4 tsp ground red pepper (go for less if you don't like it spicy!)

4 cups cooked black beans (or three 14oz cans)

2 green peppers, diced

1 lb. fresh tomatoes, diced

1 bunch green leaf lettuce or romaine hearts

16oz bag of tortilla chips

avocado (optional)

DIRECTIONS

Over medium to high heat, saute meat along with diced onion, garlic, spices, and sea salt until meat is browned through.  Add the beans to the meat mixture and stir for a few minutes until beans are warmed through.

Remove pan from heat and begin building the salads.  Start with a bed of torn lettuce leaves, topped with crushed tortilla chips, then the meat and bean mixture, and finally tomatoes, green peppers, and additional toppings of choice.

SERVINGS

Makes about 8- 9 servings for us.