Delicious & Easy
Nontraditional Fire Department Taco Salad
Instructions
Make the Taco Meat
Heat a large skillet over medium heat and add ground elk. Cook meat, stirring occasionally, to medium temp, about 5 to 7 minutes. Add yellow onion and continue cooking until meat is about 90% done and onions are translucent. Stir in remaining ingredients and cook until meat is well done, about 3 to 5
minutes.
Prep the Salad Fixins
Wash and dry kale, spinach, and lettuce; roughly chop and place in a large bowl. Place bell peppers, cilantro, red onion, cheese, tomatoes, black olives, avocados, and plantain chips in separate serving bowls.
Make the dressing
Whisk all ingredients together in a small
bowl.
Serve to the crew buffet style and enjoy.
Ingredients for
Nontraditional Fire Department Taco Salad
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
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
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
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Instructions for
Nontraditional Fire Department Taco Salad
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