Beef Taco Bowls

Author: Samantha Stojkovich

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Ingredients

For The Beef

1/2 pound lean ground beef

1 red bell pepper, diced

½ bag pre-chopped cabbage

1 clove garlic, crushed

¼ cup beef (or chicken) stock

1 tablespoon olive oil

1 tablespoon tomato paste

Salt

Pepper

For The Bowls

4-6 cups shredded romaine lettuce

1/2 avocado, diced

½ cup cheddar cheese, shredded

2 tablespoons grass fed sour cream

2 -4 hard taco shells, baked until light and crispy.

Method

1. In a large skillet on medium-high heat, use 1 tablespoon oil and sauté the cabbage, diced peppers and garlic. Once soft, add in beef and cook for approximate 5-7 minutes (breaking it up with your wooden spoon). Season with salt, pepper, tomato paste and stock. Allow to cook for another 2 minutes on low. Once cooked through and stock evaporated, set aside to cool.

2. Time to build your bowls! Add romaine to the bottom of a large bowl and top with avocado, cheese, beef and a little sour cream. Then take those crispy baked taco shells and break them up into small or large chunks and enjoy one of my absolute favourite dinners!