Smoky Taco Salad
Prep time
Cook time
Total time
Since I first made this salad, our family has been eating it at least once, and sometimes twice, a week. It's that good!
Recipe type: Entree, Salad
Serves: 2-4
  • 2 Tbsp butter (homemade with cream from Twin Brook Creamery, Lynden)
  • 1 lb. ground grassfed beef (Second Wind Farm, Everson)
  • ½ tsp salt, plus more to taste
  • ½ large (or 1 medium) shallot, chopped (Terra Verde Farm, Everson)
  • 1 clove garlic, minced (Rabbit Fields Farm, Everson)
  • 1 smoked cayenne papper, minced (Rabbit Fields Farm, Everson)
  • 1 tsp fresh oregano (home garden, Lummi Island)
  • ¾ cup tomato sauce (home canned with tomatoes from Boxx Berry Farm, Ferndale)
  • 2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
  • 1 tsp honey (Red Barn Lavender, Ferndale)
  • Garnish: grated cheese, and dollop of yogurt (Grace Harbor Farms, Custer)
  1. In a large skillet or Dutch oven, melt the butter over medium high heat. When the bubbling stops, add the ground beef and ½ tsp salt. Saute until well browned, about 8-10 minutes.
  2. Add the shallots and garlic, and continue to saute for another minutes or two. Add the smoked pepper and oregano, and saute another couple of minutes until the smoky fragrance is released.
  3. Add the tomato sauce, apple cider vinegar and honey. Mix well and heat through.
  4. Remove from heat and adjust the salt to taste.
Recipe by Whatcom Locavore at