Mar 9, 2014

Taco Salad (low fat, Paleo with dairy)

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 pound extra lean ground beef (or lean ground turkey)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup salsa
  • 1/4 cup fat free sour cream
  • 1 tablespoon lime juice
  • 2 romaine hearts, shredded
  • 3 cups cherry tomatoes, halved
  • 1/4 cup shredded fat free or reduced fat Cheddar cheese, or to taste (optional)
  • 1/3 cup cilantro, chopped
  1. Mix together chili powder, cumin, garlic powder, cayenne pepper, salt, and ground black pepper in a small bowl.
  2. Heat a large skillet over medium-high heat and cook ground beef, stirring often, until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. 
  3. Mix in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
  4. Stir spice mixture into ground beef mixture and cook until fragrant, 2 to 3 more minutes.
  5. Combine salsa, sour cream, and lime juice in a small bowl. 
  6. To serve, spread shredded romaine lettuce onto a serving platter and top with meat mixture, salsa mixture, cherry tomatoes, Cheddar cheese, and chopped cilantro.

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