Taco Salad – AKA What’s in my frig to eat?

For lunch I whipped up this great taco salad with whatever was left in my frig, and it turned out great.


1 lb of ground beef 

1 onion, chopped

1 green bell pepper, chopped

coconut oil

salt & pepper

1.5 tbs taco seasoning – I used Penzeys Spices Southwest Seasoning

baby spinach

1 bunch of swiss chard, rinse and chopped

1/4 cup homemade chicken stock

2 garlic cloves, chopped



Heat a spoonful of coconut oil in a cast iron skillet. Add in onion, season with salt and pepper, and saute for about 5 minutes. Add in green pepper and saute for another 5 minutes.  Add in ground beef and saute until all the beef is cooked through.  

Add in taco season and a tbs of water.  Let simmer for a few minutes.

Cook swiss chard by adding a spoonful of coconut oil to a medium heat skillet with a lid.  Add garlic and saute for 1 minute. Add swiss chard, chicken stock, and season with salt and pepper. Put lid on and cook for about 5 -10 minutes.  Chard should be tender.

To plate the taco salad, add a layer of baby spinach, then a layer of sauteed swiss chard, then a layer of meat, then finish off with salsa.  We like tomatillo salsa in our house, so that is what I put on top of mine.

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