Homemade Taco Salad

This post may contain affiliate links. Please read my disclosure policy.

This paleo-friendly Homemade Taco Salad recipe is all about flavor, thanks to cumin, oregano, and red pepper flakes! Top your salad black olives, tomatoes, avocado, and then your choice of sauce or spread! Suggestions, tips, and tricks are included! {Paleo}

Spiriteds, I don’t think I’ve talked enough about my childhood love of Taco John’s taco salads. Because I only wrote about them in this cilantro lime vinaigrette recipe, again when I made enchilada sauce, and finally when I concocted a homemade Catalina dressing. 

So, I guess I HAVE written enough about it. Then again, the allure of taco salad goodness abounds. Except this time with an actual taco salad that those sauces were MADE FOR. Life comes full circle, in the most delicious way.

We take it up ALL THE NOTCHES with a smattering of toppings and mix-ins, followed by spicy red pepper flakes, and the butteriest of buttery butterhead lettuces (though you can swap for another green, if you so desire). 

Also, the options are endless when you decide to serve this deliciousness:

• Got a few picky eaters? Then skip the part about mixing the toppings into the ground beef and create a taco salad bar instead.
• Prepare the tao meat ahead of time and rewarm it for dinner. It will taste even better since the spices will have had more time to work their magic.
• You could also turn this into a meal prep situation for work with the taco meat at the bottom of the jar, followed by the toppings, and then the lettuce. Add the avocado just prior to lunching. 

Homemade Taco Salad might harken back to my elementary school days, but its deliciousness and flexibility are firmly rooted in the present just for you.

Homemade Taco Salad is

• Grain-free and paleo-friendly (See the bottom of this blog post for paleo-friendly sauces and spreads)
• Spicy, filling, and succulent
• Delicious as leftovers
• Perfect for prep-ahead or weekly meal-prep planning
• A family-friendly meal everyone can enjoy!

However you want to savor it, this Homemade Taco Salad recipe is game-changing. There isn’t a dull ingredient in the bunch!

Homemade Taco Salad ingredients

• Coconut oil. I always keep it nearby for this recipe. It prevents the ground beef from burning and sticking to the skillet. It also adds liquid without making the taco meat watery, and it binds the spices and the ground beef together. 
• Ground beef. I like to cook the ground beef on a LOW to MEDIUM heat and simmer slowly. This releases delicious juices without overcooking the main ingredient. You can also use chicken in place of beef, if you’d like.
• Pressed garlic, diced onion, and sliced tomatoes. These are perfect mix-ins. The heat complements their flavors as they cook.
• Spices and seasonings: Dried cumin and oregano are a combo for the ages! Red pepper flakes bring the heat, and garlic salt and onion powder round out the flavor. Sea salt, to taste. This whole situation is *chef’s kiss* good!
• Toppings: Green onion, black olives, and diced avocado.
• Greens: While we use butterhead lettuce in this recipe, just about any lettuce will do. You could also swap lettuce out for spinach or another leafy green of your choice!

How to make Homemade Taco Salad

1. To a skillet, add 1-2 dollops of coconut oil and melt on a LOW to MEDIUM heat. Add the ground beef and let it cook. Use a turner to break the meat into smaller pieces. Once the meat has browned, then add the spice mix, followed by the pressed garlic, onion, and tomatoes. Simmer until the onions are translucent and the tomatoes have softened, or until desired doneness and consistency are reached.
2. While the taco meat simmers, thinly slice the green onion, slice the black olives, and dice the avocado. Set toppings aside.
3. Line bowls with lettuce or spinach. Layer with taco meat and sprinkle with toppings. Drizzle with dressing and serve up!

Side note: If you want to make taco meat in the slow cooker, then we’ve got you covered there, too! Get your virtual recipe tin out and pocket this Slow Cooker Beef Tacos recipe!

Recipe FAQs

• What do I do if the ground hamburger dries out or scorches while it browns? If this happens, then reduce the heat and add a dollop of coconut oil. Continue until the meat is browned through.
• Do you really add fresh garlic and onion AND also garlic salt and onion powder? I DO. I absolutely love the flavors.
• How do I know when the ground beef is cooked through? According to Pillsbury in the post Optimal Ground Beef Cooking Time Guide, 160℉ is an ideal internal temperature for ground beef.
• Can I make a Homemade Taco Salad ahead of time? Yes, this recipe can be made ahead of time. Brown and season the meat as instructed and add the garlic, onion, and tomato. Then prepare the remaining ingredients separately. Leave the avocado and lettuce until just prior to serving. Assemble when you’re ready to eat!
• What dressings can I enjoy with a paleo taco salad? There are so many ways to enjoy this salad, the dressings get their own section! See below for more tasty inspiration!

Paleo sauces and dressings

If you are in the market to keep your Homemade Taco Salad paleo, then fear not, because we have a whole host of tasty options from which to choose!

• Cilantro Lime Vinaigrette
• Roasted Salsa Verde
• Spicy Chimichurri Verde Sauce
• Homemade Pico de Gallo
• Cucumber Pico De Gallo

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Homemade Taco Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This paleo-friendly Homemade Taco Salad recipe is flavored with cumin, oregano, and red pepper flakes! It’s also prepared with black olives, tomatoes, and avocado! And if it’s sauces you want, to complement your salad, then boy, do we have you covered! {Paleo}

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• Coconut oil, optional
• 1 pound ground beef
• 2 cloves fresh garlic, pressed
• 1 medium white onion, diced
• 1 pint grape tomatoes, sliced

Spice mix:

• 1 tablespoon cumin
• 1/2 tablespoon dried oregano
• 1/2 – 1 tablespoon red pepper flakes
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion powder
• Sea salt, to taste

Toppings and greens:

• 1/2 cup green onion, diced
• 1 (6 ounce) can black olives, sliced
• 1 small to medium avocado, diced
• 1–2 heads butterhead lettuce or 4–6 cups loosely packed lettuce or spinach

Cook Mode Prevent your screen from going dark

Instructions

1. To a skillet, add 1-2 dollops of coconut oil and melt on a LOW to MEDIUM heat. Add the ground beef and let it cook. Use a turner to break the meat into smaller pieces. Once the meat has browned, then add the spice mix, followed by the pressed garlic, onion, and tomatoes. Simmer until the onions are translucent and the tomatoes have softened, or until desired doneness and consistency are reached.
2. While the taco meat simmers, thinly slice the green onion, slice the black olives, and dice the avocado. Set toppings aside.
3. Line bowls with lettuce or spinach. Layer with taco meat and sprinkle with toppings. Drizzle with dressing and serve up!

Notes

• Whether you cover the skillet while the taco meat cooks or not is entirely up to you. I typically cover the taco mixture while it cooks if I feel like it’s cooking hot. If it looks runny or soupy, I’ll leave the lid off. Whether it cooks dry or runny can depend on several factors, including the ground beef itself, how fresh it is, and how much fat it contains.
• If the ground beef dries out or scorches while it cooks, then reduce the heat and add a dollop of coconut oil. 
• How do I know when the ground beef is cooked through? According to Pillsbury in the post Optimal Ground Beef Cooking Time Guide, 160℉ is an ideal internal temperature for ground beef.
• This recipe can be made ahead of time. Brown and season the meat as instructed and add the garlic, onion, and tomato. Then prepare the remaining ingredients separately. Leave the avocado and lettuce until just prior to serving. Assemble when you’re ready to eat! 
• Please see blog post for sauces and spreads that are excellent paleo complements for this dish.