Ground Beef Taco Salad Bowl

• 82
  1 1/2 lb grass-fed ground beef

  Grass-Fed Ground Beef82$13.95Buy from Grass Roots Farmers' Cooperative
• 93
  1 tbsp avocado oil

  Avocado Oil93$49.00Buy from Casa Ayla
• 89
  1 tbsp chili powder

  Simply Organic, Chili Powder, 2.89 oz (82 g)89$5.93Buy from Vitacost
• 93
  1 tsp ground cumin

  Cumin, Ground Organic93$9.99Buy from The Mediterranean Dish
• 92
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder92$13.95Buy from MadeinUSAForever
• 90
  4 cups shredded romaine lettuce

  Organic Sea Lettuce Flakes (1lb)90$38.95Buy from Ocean's Balance
• 1 tsp saltPantry staple
• 1/2 tsp black pepper, freshly groundPantry staple
• 1/2 cup water, dividedPantry staple
• 98
  1 cup black beans, rinsed

  Organic Black Beans98$7.44Buy from Fresh Acres
• 83
  1 1/4 cups sharp cheddar cheese, shredded

  Grass Fed Cheddar Cheese - Raw Sharp83$8.99Buy from Nude Foods Market
• 75
  1/2 cup salsa

  Salsa, 8 oz.75$7.90Buy from Glaser Organic Farms
• 80
  1/2 cup sour cream

  Sour Cream, 12 oz80$22.00Buy from ZakFarm

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Shred the sharp cheddar cheese and measure out the spices and remaining bowl components to prepare for fast assembly.

2. 2

   Heat the avocado oil in a large skillet over medium-high heat for 1 minute, then add the grass-fed ground beef and cook for 6 minutes, breaking it into small crumbles until browned and thoroughly cooked.

3. 3

   Add the chili powder, ground cumin, garlic powder, 0.75 teaspoon of salt, black pepper, and 0.25 cup of water to the skillet, stirring to coat the beef, then reduce the heat to medium-low and simmer for 3 minutes until saucy.

4. 4

   Meanwhile, combine the black beans, the remaining 0.25 cup of water, and the remaining 0.25 teaspoon of salt in a small saucepan over medium heat, warming for 4 minutes until steaming and heated through.

5. 5

   Divide the shredded romaine lettuce evenly across four shallow serving bowls, then top with the warm seasoned black beans.

6. 6

   Ladle the hot taco beef over the beans, then scatter the shredded sharp cheddar cheese over the meat, top with salsa and a generous spoonful of sour cream, and serve warm.