1/2 Tbsp(s)
2 medium(s)
1/2 cup(s) sliced
1 tsp
20 small(s)
1/2 Tbsp(s)
1 pound
8 cup(s)
1/2 medium(s)
1 Tbsp
2 tsp(s)
402 g
52 g
2.1 g
60 g
4 g
454 g
240 g
55 g
14 g
Heat a safe nonstick skillet over medium-high heat. Add the coconut oil and ground beef. Cook, stirring occasionally until cooked through. Drain.
Return to heat. Stir in the salt, garlic powder, chili powder, ground cumin and dried oregano. Heat over low heat.
Meanwhile, prepare the salads. Divide spinach among plates and top with onion, avocado, olives and jalapenos, leaving room in the center for the meat.
Scoop out the taco meat and place a mound in the center of each salad.
Drizzle with Cumin-Lime Vinaigrette or Cilantro Vinaigrette.
0 Servings Fruits / 4 Servings Vegetables
Calories: 458.9
Omega-6 / Omega-3 ratio: 8 : 1
Your Body is Unique… Your Diet Should be Too!
Discover Why in Our Free Guide!