Taco Salad

By Dr Ernst
October 9, 2018


  • 1 bag Siete Chips or grain free chips
  • 1 Head of lettuce
  • 1 pound of organic ground turkey, ground chicken, grassfed beef, or bison
  • 1 onion
  • 2 Tbs of water
  • 2 cloves of garlic
  • 3-4 sweet potatoes
  • 2 Tbsp Taco Seasoning
  • Chipoltle Sauce (optional)
  • Optional Toppings:
  • Tomatos
  • Organic salsa
  • Grassfed raw organic cheese
  • Olives
  • Peppers

Preheat oven to 350 degrees. Chop potatoess in small bite size pieces. Arrange evenly on a pan and coat with coconut oil. Coconut oil cooking spray works best. Bake for 35 minutes at 350 degrees.

Sauté onion until translucent, about 5 minutes. Add garlic and cook for another 2 minutes.  Add ground meat and cook until brown. Add 2 Tbsp of taco seasoning and water and stir. Cook for another 5 minutes. Serve hot.

Arrange salad with chips, potatoes, and ground meat, lettuce, optional toppings and chipotle sauce.

Print, download, or email recipe
Print Friendly, PDF & Email
Share recipe on social media
Share on twitter
Share on pinterest
Share on facebook