Taco Salad

Makes:  2 servings


  • 1 lb. ground beef, broken into small pieces
  • 3-4 lettuce leaves
  • 2 large tomatoes, chopped
  • 5 green onions, chopped
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon sea salt
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon unrefined coconut oil
  • 1/2 cup water
  • 2 cups of salsa without sugar and vinegar


  1. In a small bowl mix spices together (onion powder, garlic powder, salt, chili powder, red pepper, and oregano).  Leftover spices can be stored in an airtight container in the cupboard or pantry.
  2. On low heat melt the coconut oil in a large skillet or frying pan.
  3. Add ground beef and brown it over medium to low heat until it is cooked inside. 
  4. Add 1/2 to 1 tablespoon of the spice mixture, to taste.
  5. Add water.
  6. Bring it to a boil and turn the heat down to low.  Cover it and simmer for 10 minutes.  Set it aside to cool for 10 minutes. 
  7. Arrange lettuce on a small plate.
  8. To serve put the meat on the lettuce, and the tomatoes, onions and salsa on top of the meat.

Tip:  Feel free to use any of your favorite vegetables as toppings.