Homemade Taco Salad
This paleo-friendly Homemade Taco Salad recipe is made with cumin, oregano, and red pepper flakes! It’s also topped with black olives, tomatoes, and avocado, to name a few! {Paleo-friendly and grain-free}
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
Scale
For the taco meat:
- 1 pound ground beef
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon onion salt
- 1/4 teaspoon onion powder
- 1 tablespoon Red pepper flakes
- 1/8 teaspoon sea salt
For the toppings:
- 6–8 cups greens or one head butterhead lettuce
- 1/2 cup green onion, diced
- 1 can black olives, sliced
- 1 pint grape tomatoes, sliced
- 1/2 – 1 whole avocado, diced
- Handful of walnuts or cashews, optional
Instructions
- Brown ground beef over a LOW to MEDIUM heat in a large sauté pan.
- While the ground beef is cooking, dice the green onion, black olives, tomatoes, and avocado. Set toppings aside.
- Once the beef is browned, add the oregano, cumin, onion salt, garlic powder, red pepper flakes, and sea salt. Cook on a LOW heat for about 3 more minutes. Set aside.
- Line bowls with lettuce or spinach. Layer with taco meat and sprinkle with toppings. Drizzle with dressing and serve up!
Notes
- Typically, as the ground beef cooks, juices will release, and the meat won’t dry out during cooking. However, if the ground beef starts to cook hot and dry out, then reduce the heat and add a tablespoon or two of olive oil (coconut oil will also work).
- Serve with Gluten-Free Enchilada Sauce, Gluten-Free Catalina Dressing, or Cilantro Lime Vinaigrette.
Find it online: https://www.spiritedandthensome.com/homemade-taco-salad-recipe/