Taco Salad 
A summertime favorite, but great anytime!
The ingredients can be prepared ahead of time and tossed together at the last minute, to keep chips from getting soggy and lettuce from wilting.
You’ll need:
1 # Grass-fed ground beef, cooked ahead of time and chilled (natural ground turkey, lamb, chicken OR pork may be substituted)
1 small onion, finely chopped (optional)
Sea salt to taste
Pepper to taste (optional)
1 can organic kidney beans, drained (approximately 15 oz)
1 bag natural corn tortilla chips, broken
8 oz natural Cheddar cheese*, shredded
8 oz natural Mozzarella OR Monterey Jack cheese*, shredded
1 head Boston lettuce, chopped (or your favorite lettuce)
1 large ripe tomato, diced (optional)
1 can black olives, drained and sliced (optional)
French dressing, approximately 16 oz (more or less to taste)
For the meat:
On medium heat, brown ground meat in skillet, drain off any fat, add onion. Cook for approximately 1 hour, adding small amounts of water as needed, to keep meat from sticking. Add salt and pepper to taste.
For salad:
In large bowl, gently combine cooked meat, kidney beans, broken corn tortilla chips, cheese, lettuce, tomato and olives.
Pour French dressing over salad and gently toss to evenly coat mixture.
Serve and enjoy!
*Dairy free cheese may be substituted.