• Nicole Spear, MS, CNS

Mexican Taco Salad

Makes 4 servings

  • 1 pound grass-fed ground beef

  • 1 teaspoon chili powder

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon oregano

  • ½ teaspoon sea salt

  • 2 tablespoons coconut oil

  • 1 onion

  • 2 green bell pepper

  • 3 cloves garlic, minced

  • ½ teaspoon salt

  • ½ teaspoon chili powder

  • 8 cups mixed greens

  • 2 cups black beans, cooked and drained

  • 2 tomatoes, diced

  • 2 avocado, sliced

  • ½ cup sugar-free salsa

  • Creamy avocado dressing (recipe found HERE)


  1. Heat a medium skillet on medium heat.

  2. Add ground beef and spices. Brown the beef.

  3. In another medium skillet, heat coconut oil on medium heat.

  4. Lightly sauté onion, garlic and green pepper.

  5. Add salt and chili powder.

  6. Place a bed of mixed lettuce on each plate.

  7. Arrange meat, beans, onion and peppers, tomatoes and avocado on the lettuce.

  8. Top with salsa and creamy avocado dressing.

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 Certified Nutrition Specialist®

Certified Functional Medicine Practitioner®

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