Grande Taco Salad
From our friends at http://www.fitnessinanevolutionarydirection.com/!
Melt your fat (butter or ghee) in a large sauce pan over low-medium heat. Add garlic and cook, stirring often, for 2-3 minutes. Turn up the heat and add ground beef, stirring occasionally.
When the meat has completely cooked (i.e. no more pink), add the packet of taco seasoning along with ~1 cup of water. Turn the heat up to high, bringing the mixture to a boil. Reduce heat to a simmer and cover.
While the meat simmers, prepare your vegetables. In a large bowl, layer cabbage, carrot, onion. Drizzle lime juice over the vegetables and then top with a layer of salsa and cheese.
After the taco meat has finished. Add 1/2 of the meat to the salad. Top with a dollop of sour cream and sliced avocado.
Yield: Mejor. Comida. Nunca. (Translation: “Best. Meal. Ever.”)
Bonus Recipe Tip: You will have enough meat for an additional salad, but you can also use the leftovers to make a Meat Sundae which makes for an unusual but amazing breakfast.
Caveman It Up A Notch!: For some real HEAT you can add 1-2 minced habanero peppers to your taco meat mixture (add at the same time as the taco seasoning) or a few dashes of habanero pepper hot sauce. Be careful about washing your hands thoroughly though, I almost blinded myself after