Day: September 5, 2017

Taco Salad

Enjoy this recipe from



  • 1 pound ground beef
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 5 oz package of mixed greens or romaine lettuce
  • 8 cherry tomatoes, halved
  • 2 green onions, sliced thinly
  • 2 avocados, diced
  • ½ cup canned jalapenos
  • dash hot sauce
  • 1 cup sour cream
  • 1 cup salsa, such as Pace Picante Sauce
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 1 cup olive oil
  • ½ -1 cup vinegar, such as balsamic, apple cider or white wine vinegar


  1. Brown the ground beef in a skillet at medium-high heat. Stir in the salt, pepper, and the rest of the spices. Reduce heat to low, cover and cook for about 10-15 minutes, stirring occasionally.
  2. Prep the vegetables and assemble the salad. The recipe makes about 8 servings. There are no rules for how to plate your salad, but you can spoon one-eighth of the taco meat onto a plate first, followed by the cheese, hot sauce, mixed greens and toppings. Finish by drizzling each salad with 2 tablespoons of the olive oil and 1-2 tablespoons of the vinegar. You can also use your favorite low-carb salad dressing.
  • Yield: 8

Brandon McDearis is the owner of Your Way Cuisine,, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.