Paleo Taco Salad

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon California paprika
  • ½ teaspoon tomato powder
  • salt and ground black pepper to taste
  • 1 pound ground beef
  • ½ onion, diced
  • 1 clove garlic, minced
  • ½ cup salsa
  • ¼ cup plain coconut yogurt
  • 2 romaine hearts, shredded
  • 3 cups cherry tomatoes, halved
  • ¼ cup non-dairy, paleo Cheddar cheese (optional)
  • ¼ cup cilantro, chopped
  • ⅛ cup black beans (optional)

  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 and evenly browned, about 10 minutes. Drain grease out of skillet. Mix in onion and garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Stir spices into ground beef mixture and cook 2 to 3 more minutes. Stir salsa into meat mixture.
  3. To serve, spread shredded romaine lettuce onto a serving platter and top with meat mixture, cherry tomatoes, paleo Cheddar cheese, and chopped cilantro. Add the coconut yogurt on top.