Taco Salad

INGREDIENTS

• Leftover ground beef and veggies

• Romaine lettuce

• Chopped cilantro

• Tortilla/rice (I sliced Siete’s cassava tortilla into strips, sprinkled with salt and avocado oil, and baked in the oven at 400 degrees F until crispy)

• Dressing: lime juice, olive oil, salt, and pepper (or you can make a cilantro lime dressing)

• Optional condiments: guacamole, sour cream/greek yogurt, cheese, thinly sliced radish, salsa

METHOD

1. Arrange lettuce in a bowl. Top with ground beef, veggies, tortilla strips, guac, chopped cilantro, and dressing. Enjoy!