Ingredients

Serves 6-8

FOR THE TACO MEAT

• 2 pounds ground elk (or ground meat of choice)
• 1 medium yellow onion, diced
• 1 14.5-ounce can diced tomatoes
• 1 7-ounce can diced green chiles
• 1 teaspoon granulated garlic
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chile pepper
• ½ teaspoon black pepper

FOR THE SALAD MIX

• 1 bunch kale
• 1 bunch spinach
• 1 head green leaf lettuce
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 large orange bell pepper, diced
• 1 bunch cilantro, roughly chopped
• 1 medium red onion, diced

FOR THE DRESSING

• ¼ cup extra-virgin olive oil or avocado oil
• 2 tablespoons apple cider vinegar or red wine vinegar
• 1 tablespoon Italian seasoning
• 1 teaspoon chipotle Tabasco
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1 teaspoon pepper