Perfect Low-Carb Taco Salad

Directions

Heat the olive oil in a large frying pan over medium-high heat, then add the ground beef, breaking it apart with your fingers as you add it to the pan. Cook ground beef until it's nicely browned, breaking apart with the turner as it cooks. Add the Spike Seasoning, Kalyn's Taco Seasoning, and Cholula Hot sauce with 2 cups water, stir, reduce the meat to medium low, and let the meat simmer until the water is almost all evaporated. While the meat simmers, prepare the lettuce. Tear Romaine Lettuce into small pieces with your hands, put in a Salad Spinner with ICE COLD water, and let the lettuce sit for a couple of minutes. Then remove water and spin the salad until it's as dry as you can get it. Remove Romaine Lettuce to a large bowl and repeat the tearing/soaking/spinning process with the Iceberg Lettuce. Combine the two types of lettuce in the bowl. Prepare salad dressing, drain olives, get grated cheese, and dice the avocado. When the liquid in the meat is all evaporated, season meat with salt and fresh-ground black pepper to taste and assemble the salad. Use about 2 big handfuls lettuce and 1 cup meat for each salad. Put desired amount of lettuce into a bowl and toss with 2-3 T dressing. Add desired amount of meat for how many salads you're making and toss again, until meat is well-combined with the lettuce. Put lettuce-meat mixture into a serving bowl and top with grated cheese, sliced olives, and diced avocado. For Weekend Food Prep, store the taco meat into containers in the fridge or freezer. Store the lettuce in a large plastic container with a snap-tight lid. Store olives and cheese separately, and don't dice the avocado until right before you're going to eat the salad.