Tacoless Taco Salad

It seems that the weekend comes and then right as I am getting settled into it, it goes. I can remember when I was younger there seemed to be so much time between Friday afternoon and Sunday night. What happened?  Is it just getting old or is it because now the weekend means additional work we don't get done during the week.  I vote for a Friday-Sunday moratorium on anything but fun.  Who's in?

We had to run down to the lake today to check on a few things. We came back home to do a few pesky chores and suddenly it was time to cook__again. I was in the mood for some intense flavors and a little heat, and the others were hungry for something quick and easy to eat, so they could get back to the TV and basketball playoffs.  When I looked at my menu, I saw I had planned a taco meal, I had everything I needed, (I thought) and could easily make mine paleo.

I found this at a place called Paleo Leap, read it and took what worked for me and kind of ignored the rest. So this uses the bones of the recipe, but, at the same time, it is different.

1 1/2 pound very lean ground beef
1 small onion chopped
1 small can diced chili peppers, drained
2 medium zucchini, peeled and grated (for additional vegetables, but optional)*
1 tablespoon chili powder
1 teaspoon chipotle powder ( I like food hot so consider this optional)
1/2 teaspoon powdered coriander
1 teaspoon cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste

In a large pan begin to brown the ground beef until it loses its color, add the onions and zucchini and cook until they are both wilted.  Add the chili peppers and stir to mix well.  Stir in all the spices and blend well.  Cook on low heat for about 30 minutes.

Toppings:  Use as desired
chopped tomatoes
chopped onions
chopped green onions*
shredded lettuce
chopped green peppers
chopped jalapeno peppers
shredded cheese (non-paleo)
chopped avocado
black beans (non-paleo)
refried beans (non-paleo)
sour cream (non-paleo)
salsa
pico de gallo
salsa verde

I am not going to insult you by telling you to crisp your taco shells (non-paleo) in the oven, or to warm your tortillas (non-paleo) before serving.  If you are paleo and want an almost taco shell  check out this cauliflower based option.  I intended to make this for me, but the head of cauliflower I thought was in the crisper turned out to be a head of cabbage, so I had to punt (yes, punting again!) and have mine over leftover tossed salad.  And you know what?  It was fantastic!  This is one of the tastiest meals I have had since beginning the paleo plan.  It had nice spice, decent heat, crunch, coolness and creaminess (thanks to the avocados). Additionally it had a fabulous taste!

I added the zucchini and chili peppers just to add more vegetables to the dish.  I wish I had tried this using the chopping blade of the food processor when my sons were small.  They would have never known vegetables were in it and would have thought I was great for serving tacos more often.  The next time I make them whether I am still eating paleo foods or not, I am going to chop the zucchini very fine and also add grated carrots.  I might as well sneak in as many vegetables as possible, right?

This is something everyone could enjoy, and I recommend it highly.  It was chowing down on good for you not so junky food, and I am not sure it gets any better than that!  Go try it, you might love it too!


Does anyone but me immediately think "Booker T & The MG's when they see the words green onions? https://www.youtube.com/watch?v=_bpS-cOBK6Q