Taco Salad


Taco-Salad
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Taco Salad

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 329

carbohydrate 15g

protein 26g

fat 19g

Ingredients

  • 1 pound(s) beef, lean ground or turkey
  • 2 tablespoon(s) chili powder
  • 1 teaspoon(s) garlic salt
  • 1 teaspoon(s) cumin
  • 1/2 teaspoon(s) oregano, dried
  • 1/2 teaspoon(s) sea salt
  • 3/4 cup(s) water
  • 1/2 medium onion(s), yellow diced
  • 1 medium tomato(es) diced
  • 3 head(s) lettuce, romaine heart(s)
  • 1 cup(s) olives, black sliced
  • 1 medium avocado(s)
  • 1 tablespoon(s) cilantro, fresh
  • 1 jar(s) salsa (12 oz)

Instructions

  1. Heat medium skillet over medium-high heat. Add beef or turkey and onion to pan. Cook for about 10 minutes, or until browned.
  2. Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer for 5 minutes more.
  3. Meanwhile, wash lettuce and tear onto two plates (save some for leftovers).
  4. Top with meat, sliced avocado, black olives, tomatoes, cilantro and salsa.

Comments

  1. I’d suggest NOT using the Taco seasoning mix (they are usually full of additives and HIGH in salt) so make your own! All you need is cumin & chili powder and garlic powder.

  2. Trader Joes has a taco seasoning that is not full of additives. It’s quite spicy so I don’t use the whole packet.

  3. I hope it’s ok to post a recipe from elsewhere. I took CrossFit Mom’s advice and did not use a package. What I did use (along with ground turkey, which I have never preferred over beef) was this spice mix:

    http://allrecipes.com//Recipe/taco-seasoning-i/Detail.aspx

    I have to say, even with the turkey it made the best taco meat I have ever had in my life and I no longer see the need to use beef in my tacos. It is rather spicy so you may want to cut down on the black and red pepper. I should also warn you that you’ll want to eat WAY too much.

  4. Very good. If you don’t like a lot of spice I’d suggest going with 1 TBSP chili powder instead of 2 when making it the first time. Other then that, very satisfying, flavorful.

  5. As a person that has always made a wide variety of tacos, I rather enjoyed just letting the meat cool down a little so that the lettuce could just be picked up and eaten like a traditional taco. I always like mixing in about 1/2 C of salsa during the “water and spices” stage, as it thickens up the mixture and adds a lot of flavor. I agree with only using 1T of chili powder, and adding chopped Jalapeno if you want it spicier.

  6. Didn’t care for this. Not sure if I did something wrong since it seems like it should taste much better than it did. Maybe I’ll try again another time.

  7. yummm- made this tonight for myself and my fella- followed the recipe to a T… he says “seriously, i think this is the best dish ive ever eaten. Could it be day 5 of our cleanse/paleo challenge?… poor hungry guy. it WAS good though- extra big handfuls of fresh cilantro really made it fresh tasting.

  8. Make your own salsa, its super easy.

    By volume, add 1 part fresh chopped tomatoes, 1 part onion, 1 part chopped fresh cilantro. Add a clove or two of minced garlic to taste if you like that. Squeeze a fresh line or two over the top, toss and let it set in the fridge for a few hours.

    Want amazing guacamole?

    Mash a few avocados and add 2 parts avocado to 1 part salsa.

    Its fresh, cheap, and has ZERO added sugar.

  9. Loved it! I wasn’t sure about adding water, because I’d never done that before, but it worked out great!

  10. We made this without any of the salt and substituting garlic powder for garlic salt. It was great! Thanks for the recipe :o)

  11. This was lovely. I left added the chilli after I dished up as my daughter isn’t a big spice fan. Other than that I followed the recipe (using turkey mince) as written and it was beautiful.

  12. This is mygo to salsa. The amounts are rough and ment to be to taste. 4-6 roma tomatoes, chopped; 1 small to medium ontion, chopped fine; 2-3 cloves garlic, finely chopped; 1 cerano pepper, finely chopped and amount to taste; 1 bunch of cilantro, chopped; juice of aboout 1 lemon depending on size; a dah or two of cumin, sea salt, black pepper and lemon pepper. It’s spice level is determined mostly from how much cerano is used. It’s a favorite of our family and friends. and it’s should hold up well for couple days in the refridgerator. I tend to use the leftovers when they’re close to going off in my crockpot with chicken.

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