Gluten Free Taco Salad

Gluten Free Taco Salad


  • 1 lb Grass Fed Ground Beef
  • 1/2 tbsp. Chili Powder
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Oregano
  • 1/2 tsp. Paprika
  • 2 tsp. Cumin
  • 1 tsp. Black Pepper
  • 1 tsp. Turmeric
  • 1/4 tsp. Onion Powder
  • 1/4 c. Water
  • 1 head of lettuce, washed and chopped
  • 1 tomato, chopped
  • 1 cucumber, peeled and chopped
  • 4 ounces sliced black olives (optional)
  • 6 oz. shredded Mexican cheese blend
  • 10 oz. Catalina Salad dressing
  • 1 bag Late July Nacho Chipotle tortilla chips


  1. In a large skillet sauté beef until browned and cooked thoroughly, drain grease. In a small dish combine chili powder, garlic powder, oregano, paprika, cumin, black pepper, turmeric, and onion powder. Sprinkle spice mixture over beef and add 1/4 c. water. Bring to a low boil, reduce heat and simmer for 10-15 minutes; or until most of the liquid has evaporated. Remove from heat and allow to cool.
  2. In a large bowl, gently mix lettuce, tomatoes, cucumbers, black olives, and taco meat until well combined. Add in dressing, shredded cheese, and tortilla chips, mix well.

* If you are not serving it right away you may want to add in chips to individual portions or mix in just before serving, as the chips will lose some of their crunch. I mix half the bag in at first and then add more chips to individual portions.

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