Spicy Taco Salad

Growing up, my mother made this dish all of the time because it’s one of the quickest and cheapest meals that you can make to feed a big family. I used to believe my mom made this recipe up because I never saw or knew anyone that ate “Taco Salad” the way that we did growing up. I didn’t realize until a few years ago that this isn’t true. I mean, I’ve never seen the term “Taco Salad” on a menu! It’s insane how you don’t realize your life wasn’t so different compared to other people the way that you thought it was growing up until you talk to other people. I’d be here for hours if I told you all of the dishes my mom made that I thought were her innovations. I appreciate my mother’s knowledge of food, if it wasn’t for her showcasing so many different meals growing up - I probably wouldn’t be running this food blog today!

Taco Salad - blog_-5.jpg

This recipe for Taco Salad is very spicy. So if you cannot handle too much spice, I strongly suggest you use less of the spiciest seasonings. But, you cannot change the amount of chili powder & cumin because it is necessary to get that delicious Taco seasoning taste that you get from the seasoning packets in the grocery store. I prefer to use my own spices instead of purchasing those packages because I already have all of the seasonings that are in the package, plus it’s way cheaper to do it yourself!

As far as the avocado mixture here, I didn’t have all of the ingredients necessary to make my guacamole as delicious as I normally do. I also don’t have any lemons or limes in the house since I haven’t purchased any in awhile. If you have some guacamole, feel free to use it - or cut the time and make the recipe that I included below.

Also, feel free to add more vegetables to this taco salad. Taco salads are supposed to be loaded with beans, jalapenos, queso, or even butternut squash. I keep my taco salads super simple since I like it to resemble the nachos that I order whenever I’m out at restaurants. Plus, I’ve never actually seen jalapenos in a grocery store. Haha.

Spicy Taco Salad


  • 1 lb Grass Fed Ground Beef
  • 1 tsp Ghee 
  • 1/4 White Onion, diced
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1/2 tbsp Onion Powder
  • 1/4 tsp White Pepper 
  • 1/2 tsp Chipotle Seasoning
  • 1/2 tbsp Herbs de Provence 
  • 1 tsp Sriracha
  • Handful of Green Cabbage or Iceberg Lettuce
  • 1/4 cup Lite Mexican Cheese
  • 1 tbsp Greek Yogurt 
  • 1/2 cup Water
  • Siete Sea Salt Tortilla Chips, optional for topping
Lazy Avocado Dip
  • 1 Avocado
  • 1 tbsp Mild Traditional Salsa
  • Dash of Salt & Pepper 


  1. Get out a skillet and add the ghee and diced white onion. Saute until onions are slightly brown, but not too brown. Add the grass fed ground beef and break up the beef with a spoon. Stir beef periodically to make sure that it cooks evenly. Cook until brown.
  2. After the beef is completely browned, add your spices and water to bloom the spices. Continue to stir. Allow to cook for five minutes. 
  3. While the spices are blooming, get out your avocado and mix in salsa & salt + pepper. Set aside. 
  4. Remove the beef from the pan and place on a plate. Top with cheese and microwave for 1 minute to allow the meat to melt. Then top with green cabbage, avocado mixture, sriracha, and greek yogurt. Serve with Siete Sea Salt Tortilla Chips. 
  5. Enjoy.