Nightshade Free Taco Salad with Grass Fed Beef

Nightshade Free Taco Salad with Grass Fed Beef
1 Tbs Ghee
1/4 cup Carrot
small dice
1/4 cup Celery
small dice
3/4 cup Yellow onion
small dice
1/2 tsp Sea salt
1 clove Garlic
finely minced
1/4 tsp Dried oregano
1 tsp Ground cumin
1/4 tsp Ground black pepper
plus more to taste
1 lb. Grass fed ground beef
2 Tbs Tamari soy sauce
2 cups Organic Black beans
  • 1 large skillet
This highly satisfying, nightshade free taco salad provides the crunch and savory Mexican flavors of a ground beef taco, without any of the guilt. As a lover of Mexican food who suffers from a nightshade sensitivity, I adapted this recipe to eliminate all the potentially inflammatory nightshades, so I can still get my taco fix without any fear of symptom flare-ups.
Melt ghee in large skillet on medium-low heat. Add carrots, celery, onions and salt. Sweat until onions are translucent and vegetables are tender, stirring often (10-15 minutes).
Add garlic, oregano, cumin and black pepper. Cook until fragrant (2-3 minutes).
Raise heat to medium high and add ground beef to vegetable mixture. Cook meat until completely browned, stirring often (6-7 minutes).
When meat is browned, reduce heat to low and pour in tamari. Stir until well incorporated. Taste for seasoning and adjust if necessary.
Mix in black beans and cook on low until beans are heated through (about 5 min).
Place a handful (about 1 cup) of salad greens in a small bowl, layer a spoonful of meat mixture on top of greens. Top with avocado, a handful of crumbled tortilla chips and some grated cheddar cheese to taste. Stir together and enjoy!
source: Adapted from, Beef Taco Skillet
It is really important to know where your meat comes from, ideally you should always use humanely raised, grass fed beef. Grass fed beef has less fat, more omega-3 fatty acids and more antioxidants than conventionally raised beef, plus you can feel good knowing that the cows have had a happier existence.

I highly recommend using tortilla chips that are organic and made with non GMO corn. The chips that I found were also cooked in coconut oil, which is a much healthier option than those cooked canola oil. For an even healthier version, replace the chips with organic non-GMO corn fresh off the cob (when in season).

When using prepackaged black beans, be sure to use beans that come in BPA free packaging.

The diet direction for this meal is building.