Victory Belt Inc. | VIDEO: Beef taco salad with paleo sour cream, prepared by Cassy Joy Garcia
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VIDEO: Beef taco salad with paleo sour cream, prepared by Cassy Joy Garcia


27 Oct VIDEO: Beef taco salad with paleo sour cream, prepared by Cassy Joy Garcia


The Great Beef Taco Salad

2 Tablespoons salted butter
1 small yellow onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 pound ground beef
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano leaves
1/2 teaspoon fine sea salt
juice of 2 limes
4 cups chopped romaine lettuce (about 1 head)
1 cup pico de gallo, store-bought or homemade
1/4 cup chopped fresh cilantro
1/2 avocado, sliced
2 Tablespoons Paleo sour cream
1 lime, cut into wedges

Melt the butter in a large frying pan or sauté pan over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 3 minutes, until fragrant. Add the ground beef and, using a spoon or spatula, break up the beef and mix evenly with the onion and garlic. Cook until the beef is browned and cooked through, 10 to15 minutes. Add the chili powder, cumin, oregano, salt, and lime juice to the ground beef mixture. Stir to combine and remove from the heat. To serve the salad, divide the lettuce between  two plates or bowls. Top with the ground beef, pico, cilantro, avocado, sour cream, and lime wedges.

Paleo Sour Cream

2 (13 1/2-ounce) cans full-fat coconut milk, refrigerated overnight
2 Tablespoons fresh lemon juice (about 1 small lemon)
1/2 teaspoon fine sea salt

Open the cans of refrigerated coconut milk. Scoop off the cream that has risen to the top and place it in a food processor or blender. Save the coconut water for shakes or other uses. Add the lemon juice and salt to the food processor or blender and blend the ingredients together for about 1 minute or until it has a smooth, even consistency. Use right away or transfer to a jar for storage in the refrigerator.

It will keep refrigerated for about 1 week. It will keep in the freezer for up to 4 months.
If freezing this sour cream for later use, I recommend you spoon it into a plastic ice cube tray to freeze until hard and then placing the cubes in a freezer-safe bag.

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