Paleo Taco Salad

(Serves 2)

1 lb grass fed ground beef (or chicken/pork)

2 cups fresh spinach (or 1/3 cup frozen spinach)

1 container of mushrooms sliced (we used chanterelle)

1 small onion chopped

1 tomato chopped

1/4 tsp Paprika (hungarian)

1/4 tsp Cumin

1/4 tsp Cayenne

1/4 tsp sea salt (or to taste)

1/4 tsp ground pepper (or to taste)

1 egg

1 Tbs oil

Heat pan over medium heat.  Add oil when pan is hot.  Saute mushrooms and onions for about 3-4 minutes with a pinch of salt and pepper for flavor.  Add spinach to mushrooms/onions and saute for another minute or two (if spinach is frozen it may take longer).  Add tomatoes if you would like them cooked (they may be added raw).  Remove heated vegetables and place into a serving bowl.  In another separate stir (or knead with hands) 1 egg with ground meat until it is thoroughly mixed.  Next add paprika, salt, pepper, cumin, and cayenne to the meat mixture.  Add all ingredients to the pan and heat at a medium/high heat.  Make sure to continually stir the meat to get all sides browned (about 5 minutes).  Combine meat and vegetables in the serving pot.  Can be served as is or can be wrapped in a piece of lettuce for a “taco.”


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