Taco Salad

This one is a staple in the Ostman household. It feels indulgent, but is full of fresh ingredients, so I usually end up eating a gigantic portion without feeling heavy or gross afterwards! It is easily grain free, unless you add tortilla chips (and if you do, I suggest these). And it can be dairy free as well, without feeling like you are missing out. 

Experiment with this one and let me know what your favorite ingredients are! I never skip the secret ingredient: MANGO! And I usually get rave reviews from the fam because of the mango :)


Serves 4-6ish


  • 2 lbs grass-fed beef
  • Taco Seasoning (this is enough for 2 pounds of meat)
    • 2 tbsp chili powder
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp dried oregano
    • 1 tsp paprika
    • 3 tsp ground cumin
    • 2 tsp salt
    • 2 tsp black pepper
    • 1/4 tsp cayenne (optional)
  • 2 hearts of romaine, chopped
  • Toppings
    • 1 red bell pepper, diced
    • 1 can black beans, rinsed and drained
    • 1 can of sweet yellow corn
    • 1 mango, diced (the secret ingredient!)
    • Sliced black olives
    • Avocado
    • Salsa
    • Sour cream, shredded cheese (if choosing to add dairy)


  1. Mix the taco seasoning in a small bowl. Brown the meat in a large skillet. Add up to 1 cup of water and taco seasoning, simmer until the water is absorbed, stirring often. 
  2. While meat is cooking, chop the romaine and dice the veggies
  3. Assemble taco salad: bed of romaine, ground beef, toppings. I like to use the salsa as the "dressing".