Taco Salad Recipe | Nutritional Therapy for IBD

Ingredients

1 lb ground beef or turkey

olive oil

1 small minced onion (optional)

1 TBSP chili powder, or more, to taste

1 tsp cumin, or more, to taste

½ tsp garlic powder, or more, to taste

½ tsp salt, or more, to taste

¼ tsp black pepper

pinch cayenne pepper

1 finely diced tomato

½ cup water

assorted salad greens

olive oil

salt and pepper

sliced black olives

sliced tomatoes

home-grated co-jack or other cheese

SCD yogurt

compliant salsa

guacamole

454 grams ground beef or turkey

olive oil

1 small minced onion (optional)

1 TBSP (15 ml) chili powder, or more, to taste

1 tsp (5 ml) cumin, or more, to taste

½ tsp (2.5 ml) garlic powder, or more, to taste

½ tsp (2.5 ml) salt, or more, to taste

¼ tsp (1.25 ml) black pepper

pinch cayenne pepper

1 finely diced tomato

120 ml water

assorted salad greens

olive oil

salt and pepper

sliced black olives

sliced tomatoes

Colby Jack or other cheese, grated

SCD yogurt

compliant salsa

guacamole

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Soy Free

Recipe PDF

Instructions

Brown meat in a little oil with the onion and seasonings.
Add tomato and water and simmer until most juices are reduced.
Place greens on a dinner plate and drizzle with a little olive oil.
Sprinkle with salt and pepper.
Spoon meat on top of greens and garnish with olives, tomatoes, cheese, yogurt, guacamole, and salsa.

Nutritional Info

Storage

Notes

For the guacamole: Mush up a ripe avocado with a small, ripe, chopped tomato, 1-2 TBSP (15-30 ml) lime juice, salt and pepper to taste, and a pinch or two of cayenne pepper if you like it hot! See Related Recipes for other options.

This recipe was originally published in

Used with permission from

SCD Recipe