Taco Salad

Taco Meat~makes 4 servings
450gms beef fillet (minced) (alternative option:  You can also use Ostrich Fillet)
1 medium onion, chopped
2 ½ tablespoons homemade taco seasoning (recipe follows)

For each salad:
2 cups mixed salad greens
¼ cup grape/cherry tomatoes
2 tablespoons homemade salsa

Brown the fillet with the onion in a skillet. Once it starts to release moisture, sprinkle on the taco seasoning and continue cooking until meat is browned. There will be some moisture in the bottom of the pan—this is OK—it is not fat, only broth and moisture from the onions. Fillet is virtually fat-free so you do not need to drain it.

Place salad greens on your plate and top with ¼ of the bison mixture. Scatter grape tomatoes over and spoon on homemade salsa. Serve while meat is still hot.

Divide the leftover meat into three individual Ziploc bags and refrigerate or freeze.  To reheat for later meals, nuke the bag, opened, in the microwave about a minute.