Taco Salad Recipe

Taco Salad Recipe

Taco Salad Recipe.

Maybe it’s the fun of filling your own shell exactly to your taste, or maybe it’s the fresh, juicy salsa setting off the richness of the meat, but whatever the reason, taco night is a dinner tradition that families love – and a tradition you don’t have to give up when you ditch the corn tortilla. Re-creating the shell with Paleo ingredients is always an option (some people make shells out of mashed plantains for example), but it’s even easier to do away with the shell entirely and enjoy the taco experience with a more sophisticated presentation.

Taco Salad Recipe


  • 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;
  • 1/2 to 1 cup homemade Catalina dressing (recipe below);
  • 4 tbsp. taco seasoning (recipe below);
  • Cooking fat;
  • Ingredients for the Catalina vinaigrette
  • 1 cup of extra virgin olive oil;
  • 1/2 cup homemade ketchup;
  • 1/2 cup red wine vinegar;
  • 1/2 cup grated onion or onion powder;
  • 1 tsp. paprika;
  • 1/2 tsp. Worcestershire sauce; (optional)
  • 1/3 cup. honey; (optional)
  • Sea salt and freshly ground black pepper;
  • Ingredients for the 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;


  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 everything and serve.


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