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


  • 1 pound grassfed ground beef
  • 1 small onion chopped
  • 1-2 jars white kidney beans cannellini beans, soaked and cooked
  • 1 head iceberg lettuce preferably organic
  • 1 bag grain free tortilla chips
  • shredded cheese optional
  • sliced olives optional
  • sour cream optional
  • salsa optional

Homemade Seasoning

  • 2-6 tsp chili powder use more or less depending on desired spiciness
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • t tsp dried oregano or 3 tsp freshly chopped
  • 1 tsp sucanat optional
  • 2 tsp raw apple cider vinegar
  • 1-3 cloves garlic minced
  • 1.5 cups diced tomatoes


  • 1/2 cup extra virgin olive oil
  • 1/4 - 1/3 cup fresh lime juice
  • sea salt
  • pepper
  • 2 Tbl chopped cilantro


  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.