Taco Salad! (Grain, Gluten, Egg & Cow Dairy Free)

So obviously from all of my recent recipe posts we've been trying out some new meals in the Clark household!  Here is one more for you, that I just kind of threw together (hence the random measurements and horrible instructions) that everyone REALLY loved.  The recipe below is doubled so that there is leftovers, we do this with almost all of our meals to make the next days lunch easier on me.  :)  I took a picture (below) of how much was leftover so you can see how much food it actually makes.  I'd say it will feed a family of 4 for 2 meals. 

MADDY'S TACO SALAD

• 4-5 cups Romaine Lettuce (chopped)
• 1 cup Shredded Cabbage 
• 2-3 Tomatoes
• 2lbs of grass fed ground beef
• Kidney Beans (amount is up to you we used 1 large can)
• Pinto Beans (amount is up to you we used 1 can)
• White Onion (chopped)
• Cilantro (chopped)
• Green Bell Pepper (chopped)
• 2 1/2 Tspns of Cumin Powder
• 2 Tspns of Garlic Powder
• Sea Salt (your preference)
• 2 Tblspns of Organic Tomato Paste
• 1 Tblspn Ex Virgin Olive Oil 
• 1 lime
• Goat Cheese
• Plain Goat Yogurt (drizzle)
• Dressing (drizzle - we use Organicville but it does contain a small amount soybean oil)

MEAT MIXTURE

Cook ground beef in a large skillet drain once it is fully cooked and brown, return to medium heat and add olive oil, chopped onion, cilantro, bell pepper, sea salt, lime juice, cumin, and garlic powder.  Let simmer for 10 minutes then add all beans and tomato paste, mix well and simmer for 15 more minutes.

SALAD MIXTURE

Mix romaine lettuce, cabbage and chopped tomatoes in a large bowl.

PLATE & SERVE

Put lettuce mixture on plate
Top with meat mixture
Sprinkle with shredded goat cheese (we like goat cheddar or goat gouda from Trader Joe's or Whole Foods)
Drizzle with your favorite dressing and plain goat yogurt in place of sour cream