Warm Mexican Chopped Salad

Place a skillet over medium heat and add the olive oil. Crumble the ground beef into the pan with the oil and cook, stirring to break up the meat, for 5-7 minutes until the beef is browned and almost cooked through.

Stir the tomato paste, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper into the beef. Add the water to the beef, bring the mixture to a simmer and cook for another 2-3 minutes until the water has been absorbed and the spices are fragrant.

For the salad, in a large bowl, toss the red cabbage with the radishes, scallions, and cilantro. Add the lime zest, lime juice, olive oil, salt, pepper, and pinto beans and mix everything together.

Gently toss the beef into the salad mixture. Serve over creamy avocado rice (see my recipe box).