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Hi everyone! My name is Kylie Walker from Kylie Walker Wellness, and I’m very excited to be guest posting on Eat Something Delicious. First off, congratulations to my dear friend Meagan on the arrival of baby Lenn. Secondly, thanks to Meagan for the opportunity to fill in while she changes diapers, records milestones and singlehandedly nourishes a tiny little human. Mom and dad should be very proud of themselves… and exhausted! So, it is my pleasure to fill in and bring my grain-free nacho chip taco salad recipe to Meagan’s loyal Eat Something Delicious readers.
Before I dive in, I wanted to tell you a little bit about myself. I am a certified nutritional therapy practitioner and owner of Kylie Walker Wellness, which is my private nutritional therapy practice as well as a healthy living blog that includes many delicious and nutritious recipes (including Meagan’s Sweet and Savory Thanksgiving Sweet Potatoes from when she guest posted in 2016!) It is my mission to reconnect women with healing foods and vibrant health through my nutritional therapy services and blog. My foundational holistic approach to nutrition focuses on the importance of properly prepared, nutrient-dense, whole foods that are delicious, nourish our bodies and restore good health. And this grain-free nacho chip taco salad recipe, despite what the name implies, is no different.
I made sure this nacho chip taco salad stays true to the core principals of Eat Something Delicious… it is celiac-friendly and well, delicious! It is completely grain-free and can be made paleo-friendly and dairy-free by simply omitting the cheese. This recipe is right up Meagan’s alley, and I know she is going to love it!
After a long and grueling winter, spring is finally here, which means it’s officially picnic time! I love the idea of taking traditional nacho chip taco salad made with Catalina dressing and Doritos to summer picnics because people always rave about it, but it’s not the healthiest of potluck dishes. Luckily, it was easy to transform this tangy dish into a nutrient-dense salad that you can feel good about. A few key things differentiate this recipe from a traditional Dorito taco salad:
- The taco meat is made with Meagan’s taco seasoning and skips the conventional junk-filled seasoning packet.
- The dressing is made with simple and clean ingredients instead of store-bought Catalina dressing, which is often filled with sugar, bad oils and preservatives.
- It is topped with Siete Foods Nacho Grain-Free Tortilla Chips, a healthy alternative to Doritos. These chips are the real deal and the perfect addition to any Tex-Mex meal.
Whether you’re heading to a Memorial Day picnic or just a family picnic in the park, this grain-free nacho chip taco salad is the perfect accompaniment! You can prepare the taco meat, salad dressing and salad ingredients as separate components ahead of time so that you can toss everything together when it’s time to serve. I recommend serving the tortilla chips on the side and have people top their own salad with them to retain their crunch, which is an important texture for this salad. The final product is a true delight that is not only delicious but also healthful… so indulge away!
- 1 lb. grass-fed/grass-finished beef
- 1 batch taco seasoning
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ⅛ cup tomato paste
- 2 tablespoons raw honey
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 2 romaine hearts or 1 medium head of iceberg lettuce
- 1 cup raw shredded cheese (omit for dairy-free version)
- 1 cup diced tomatoes
- 1 cup minced green onion
- 1 cup crushed Siete Foods Nacho Grain-Free Tortilla Chips
- Brown the ground meat in a skillet on the stovetop (do not drain the fat).
- Add taco seasoning and let cook for another minute or so to combine the flavors.
- Make the dressing by combining the extra virgin olive oil, red wine vinegar, tomato paste, onion powder, paprika and salt in a small dish and set aside.
- Roughly chop the lettuce and place into a medium size serving dish.
- Top the lettuce with beef, cheese, tomatoes and green onion and toss together.
- Just before serving, combined the dressing with the salad and mix well.
- Serve the crushed tortilla chips on the side and top individual portions as they are served. If you mix the chips into the big batch of salad prior to serving they will lose their crunch.
You can prepare the taco meat, salad dressing and salad ingredients as separate components ahead of time so that you can toss everything together when it’s time to serve.