Luckily for our house, this family favorite didn’t have to go extinct when we went Primal. Just leave out the tortilla chips and beans and you’ve got a quick and easy crowd-pleasing meal. If you’d like something that approximates those long-gone corn products, I highly recommend Purely Primal’s Almond Muffins as an accompaniment. They’re so close to cornbread that non-Paleos would be hard-pressed to know the difference. If you’re totally dairy free, just omit the sour cream from the dressing and use the salsa with lime juice on its own.
Paleo Taco Salad
1 onion, diced
2 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. cumin
2 tsp. garlic powder
1/2 tsp. cayenne
kosher salt and fresh ground pepper, to taste
1/2 cup fresh salsa
1/4 cup sour cream
juice of 1 lime
2 romaine hearts, shredded
1/2 pint cherry or grape tomatoes, halved
1 avocado, diced
sliced black olives
shredded cheese, cheddar or Mexican-style blend
1) Cook ground buffalo or beef in a sauté pan over medium-high heat, breaking up large chunks with a spoon. As fat begins to render (add more cooking fat if there’s not enough), stir in onion and garlic. Add chili powder, cumin, garlic powder, cayenne, and S & P.
2) Meanwhile, in a small bowl, stir together salsa, sour cream, and lime juice.
3) In a large bowl, combine romaine, tomatoes, and avocado.
4) When ground meat is ready and onions are translucent, toss salad with dressing. Pile salad mixture on plates, then top with healthy helpings of meat mixture. Garnish as desired.
NOTES: For some reason, I find that ground meat requires copious amounts of seasoning. Be sure to taste and adjust as the meat mixture cooks. And don’t be tempted to rely on those packets of seasoning—almost all contain wheat products or other chemical lab ingredients, even the organic ones.