Taco Salad Recipe (with homemade seasoning)

by Sarah Pope MGA Affiliate linksGrass Fed Beef Recipes, Salad RecipesComments: 4

taco salad recipe, homemade taco seasoning
After a long holiday weekend, there are sometimes a lot of leftovers from the backyard picnic or barbecue. This easy taco salad recipe is a great way to use some of them up in a hurry.

If you eat grain free, you will love that the recommended tortilla chips are made from cassava flour and cooked in avocado oil.

To make the dish even easier, the recommended beans are prepared traditionally. This means that they are already soaked and cooked so you can drain and use right out of the glass jar. 

Some companies are really starting to get it! It’s not just about the food itself and whether it is organic and/or sustainably produced, but also how a dish is prepared and cooked that matters just as much.

Homemade Taco Seasoning

It is very important to make your own taco seasoning for this recipe. The reason is that commercial versions typically contain irradiated herbs and/or additives and other substances that are best to avoid.

The taco seasoning recipe below is courtesy of Paula Jager, founder and head trainer at Crossfit Jaguar in Tampa, Florida. Thanks Paula!

Taco Salad Recipe (with easy homemade taco seasoning)

Easy, whole food taco salad recipe using fresh ingredients and grassfed meat to maximize nutrition. Includes recipes for homemade taco seasoning and dressing. Recommended tortillas are cooked in a healthy fat and suitable for those avoiding grains or corn as well.

Course Main Course, Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Sarah Pope MGA


Homemade Seasoning



  1. Cook the ground beef over medium heat in a large skillet. Drain the juices into a second skillet and saute the chopped onion with the homemade seasoning until slightly caramelized. 

  2. Mix the onion/seasoning mixture into the skillet with the ground beef and set aside.

  3. While the ground beef mixture is cooling, chop the lettuce, drain and rinse the jarrred beans and crush the tortilla chips (before opening the bag).

  4. Add lettuce, tortilla chips pieces, beans and optional cheese to a large bowl. 

  5. Mix in the meat mixture and serve with dressing and optional sour cream, and salsa.

  6. Refrigerate leftovers.

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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