This took no more than 15 minutes prep time. I went ahead and uploaded a larger version that you can see by clicking on the image.
So, while I cooked leftover grassfed ground beef on low in the skillet, I took a nice large ripe avocado, mashed it up, and added about 1 level tsp of sea salt. Do that to taste, however. I think one of the biggest deficiencies in most guacs I taste is not enough salt; I like it a bit on the salty side as I find it really brings out the flavor.
Beyond that, it’s about 1/3-1/2 cup chopped cilantro, 1/2 small to medium jalapeno pepper chopped fine (with seeds), about 1/3-1/2 yellow onion chopped fine, and 1/2 medium vine ripened tomato, chopped (with juice).
Cook the ground beef on low so as to not scorch the fat, don’t drain, then add in your taco seasoning powder to taste and to soak up all the nutritious tallow. Served on a leaf of green lettuce, garnished with fresh tomato and coarsely chopped cilantro.
That was breakfast, served up at 11am, which is Bea’s and my typical first meal time.