My tasty taco salad is sure to delight your taste buds with flavorful bell pepper, rich spices, and a savory kick from my homestyle Bone Broth!

Prep Time: 10 min | Cook Time: 15 min | Servings: 4

For the Taco Meat:

• 1 cup of Dr. Kellyann’s Homestyle Bone Broth
• 1 tablespoon olive oil
• 1.5 lbs lean ground beef preferably grass-fed, organic
• 1 cup white onion diced
• ½ cup red bell pepper
• 3 cloves garlic minced
• 1 teaspoon paprika
• 1 tablespoon onion powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 tablespoon dried oregano
• ½ or more teaspoon cayenne pepper optional
• Salt and ground black pepper to taste

For the Salad:

• 2 medium tomatoes diced
• ¼ cup red onion diced
• 1 green bell pepper diced
• 4-6 cups romaine, chopped.
• ½ avocado, sliced
• Lime wedges, for garnish
• Salt and pepper to taste
• Fresh cilantro chopped (optional)

Directions:

For The Taco Meat

1. In a large pot, heat olive oil. Add the ground beef and cook it until completely brown. Set it aside.
2. Reduce the heat to medium-low, add onion and bell pepper. Cook until onions are soft and translucent. About 5 to 8 minutes.
3. Add garlic and sauté for 30 seconds. Add all the spices (paprika, onion powder, coriander powder, chili powder, cumin powder, dried oregano, cayenne pepper, salt, and black pepper).
4. Stir to combine. Add ground beef to the pot and bring cooked ground beef to the pot. Then stir in 1 cup of water with 1 packet of Dr. Kellyann’s Homestyle Bone Broth.
5. Bring the ground beef mixture to a boil and then, lower the heat to low, cover with a lid and simmer for 20-30 mins (the longer, the better), stirring occasionally to avoid burning.

For The Salad

1. In a large salad bowl, add lettuces, sliced avocado, tomatoes, red onion, green pepper, and half of the cooked ground beef.
2. Squeeze some lime on top of the salad and season it with salt and pepper if necessary.
3. Garnish with fresh cilantro. Enjoy!

Notes: Pair it with my Dairy-Free Ranch Dressing for a tangy twist.