Recipe - Shredded Beef Taco Salad

I'm not eating grains anymore so tacos look a bit different at my house now.

I could buy tortillas for my family and then use a lettuce leaf for my "taco shell". I could also make nachos using corn tortilla chips - which I still might eat even though corn is a grain it doesn't affect my stomach or hypoglycemia...I think anyway.

In this case, I have been doing a pantry challenge because I've been spending too much money on food so I had to use up what I had on hand.

I decided to make a taco salad of sorts. Here's what I did.

1. I posted last week my new complicated recipe for roast beef. We didn't eat much of it before we went on vacation so I took that out of the freezer.
2. I whipped up a salad (first!)
3. I put in a can of tomatoes, clove of garlic, a hard boiled egg, cilantro (from my garden!) and some onions into my food processor and gave it a whirl.
4. Then I warmed up the roast beef and tomato mixture and dumped in a PILE OF CHILI POWDER.
5. Then I scooped out a bunch of chili powder. Mental note: when said chili powder doesn't have a sprinkle type of a lid, don't pour it onto your food.
6. We used ranch dressing and homemade salsa over our salad.

I think this is my new favorite dinner! I didn't think that cucumbers on a salad with taco flavored meat would be good and it was fabulous (my husband said it was, my kids thought it was good, but not fabulous...go figure).

Find other recipes at:
Balancing Beauty and Bedlam
Grocery Cart Challenge

P.S. If you want to know why I used a hard boiled egg in this recipe....well, it was in my fridge and needed to be used up. Good nutrients, $0 cost, didn't go in the compost bucket, couldn't taste it!