I am not a huge salad fan, I must admit. If I do eat a salad it had better have some meat and cheese in it, or I’ll pass. This is probably a side effect of my low-fat vegetarian days in which I gagged down salad after salad with 1.3 drops of low-fat dressing in an effort to be ‘healthy’. I’ve come a long way baby!
This is easy to throw together in a hurry, and is full of nourishing fats, probiotics, minerals, enzymes and fiber. I start this recipe by cutting up any stale tortillas that are left over from the week, cutting them in triangles and frying in coconut oil or beef tallow. Homemade tortilla chips are the bomb.
2 cups tortilla chips
1 lb ground beef or venison
1 cow liver
2-3 Tbsp homemade taco seasoning
1 cup raw cheddar cheese, shredded (Colby or pepper jack cheese is also good)
1 small head of organic lettuce (I like the crispness of iceberg for this salad)
1/2 cup homemade yogurt or sour cream
2 tomatoes, diced OR 1 cup salsa
Your choice of toppings: green onions, hot peppers, salsa verde, black beans, guacamole etc.
Cut liver into small pieces, or purée in food processor. Brown beef and liver. Stir in taco seasoning. While beef is cooking shred the cheese and cut up your vegetables. Assemble your salad and enjoy. This is also good the next day as a cold lunch salad. And trust me, you won’t taste the liver, your kids won’t even know it’s in there 🙂 Serve with a tall glass of raw milk and enjoy.
P.S Make sure your liver is from a happy grass-fed cow