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
salt & pepper
1.5 tbs taco seasoning – I used Penzeys Spices Southwest Seasoning
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.