In a medium bowl, combine all the ingredients for the Catalina sauce and season with salt and pepper to taste. For a smoother sauce, combine in a food processor and blend.
1 cup of extra virgin olive oil, ½ cup homemade ketchup, ½ cup red wine vinegar, ½ cup grated onion or onion powder, ½ tsp. Worcestershire sauce, ⅓ cup honey, 2 tsp. paprika, Sea salt and freshly ground black pepper
In a small bowl, combine all the ingredients for the taco seasoning, and season again with salt and pepper to taste.
1 tsp. paprika, 2 tbsp. chili powder, 1 tsp. onion powder, 1 tsp. garlic powder, 2 tsp. ground cumin, 1 tsp. dried oregano, Sea salt and freshly ground black pepper
Over medium-high heat, melt some Paleo cooking fat and toss in the ground beef. Cook until well done (about ten minutes). While the beef is cooking, break it apart with a wooden spoon.
1 lb. ground beef, Cooking fat
When the beef is almost done, add the taco seasoning and mix well, making sure all the meat is covered. You can also add a little bit of water if it looks dry. Let the meat cool down until it’s at room temperature.
1 large head of romaine lettuce, 4 tbsp. taco seasoning
In a big salad bowl, combine the bell peppers, cucumbers, tomatoes, green onions, and beef. Top with the Catalina dressing. Gently mix everything and serve.
2-3 Roma tomatoes, 1 bell pepper, 1 cucumber, 5 green onions