 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Taco Salad |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | pounds | Ground Beef, grass fed | 1 1/8 | cups (8 fl oz) | water | 1/3 | cup | Taco Seasoning, organic, Frontier | 1/2 | tablespoon | Real Salt, to taste | 3/4 | can (15 oz) | kidney beans, organic, Eden | 1 1/2 | packages (8 oz) | cheddar, raw organic milk, Organic Valley | 6 | cups, shredded | romaine lettuce, organic | 3 | large whole (3" dia) | Tomatoes | 6 | cups | Doritos, organic, Lay’s Natural | 1 1/8 | cucumber (8-1/4") | Cucumber (diced) | 1/3 | cup | sour cream, organic, Organic valley |
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Steps
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Sequence
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Step
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| | 1 | Brown the ground beef and drain. | | 2 | Add water, salt, seasoning and drained kidney beans. Stir and continue to stir occasionally. | | 3 | Bring to a boil and then simmer on low uncovered, until water is evaporated. | | 4 | Once cooking is finished. Let cool and then add all the ingredients to a large bowl. Toss and eat! |
Ground beef browned in bulk - scaled to : 6 servings |
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This recipe is derived from an already prepared
recipe.
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