Taco Salad

Taco Salad

taco Salad

Taco Salad Recipe

Serves 4
Prep Time: 25 min.
Cooking Time: 10 min.


  • 1 lb. ground beef;
  • 1 large head romaine lettuce, coarsely chopped;
  • 2-3 Roma tomatoes, diced;
  • 5 green onions, thinly sliced;
  • 1 bell pepper, chopped; (an orange or yellow pepper adds more color to the dish)
  • 1 cucumber, chopped;
  • ½ to 1 cup homemade Catalina dressing (recipe below);
  • 4 tbsp. taco seasoning (recipe below);
  • Cooking fat;

Catalina Vinaigrette


  • 1 cup of extra virgin olive oil;
  • ½ cup homemade ketchup;
  • ½ cup red wine vinegar;
  • ½ cup grated onion or onion powder;
  • 1 tsp. paprika;
  • ½ tsp. Worcestershire sauce; (optional)
  • 1/3 cup. honey; (optional)
  • Sea salt and freshly ground black pepper;

Taco Meat Seasoning


  • 2 tbsp. chili powder;
  • 2 tsp. paprika;
  • 1 tsp. onion powder;
  • 1tsp. garlic powder;
  • 2 tsp. ground cumin;
  • 1 tsp. dried oregano;
  • Sea salt and freshly ground black pepper;
Salad preparation


  1. In a medium bowl, combine all the ingredients for the Catalina sauce, and season with salt and pepper to taste. For a smoother sauce, combine in a food processor and blend.
  2. In a small bowl, combine all the ingredients for the taco seasoning, season again with salt and pepper to taste.
  3. Over a medium-high heat, melt some Paleo cooking fat and toss in the ground beef. Cook until well done (about ten minutes). While the beef is cooking, break it apart with a wooden spoon.
  4. When the beef is almost done, add the taco seasoning and mix well, making sure all the meat is covered. You can also add a little bit of water if it looks dry. Let the meat cool down until it’s at room temperature.
  5. In a big salad bowl, combine the bell peppers, cucumbers, tomatoes, green onions, and beef. Top with the Catalina dressing. Gently mix food.
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