Taco Salad (low fat, Paleo with dairy)

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 pound extra lean ground beef (or lean ground turkey)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup salsa
• 1/4 cup fat free sour cream
• 1 tablespoon lime juice
• 2 romaine hearts, shredded
• 3 cups cherry tomatoes, halved
• 1/4 cup shredded fat free or reduced fat Cheddar cheese, or to taste (optional)
• 1/3 cup cilantro, chopped

1. Mix together chili powder, cumin, garlic powder, cayenne pepper, salt, and ground black pepper in a small bowl.
2. Heat a large skillet over medium-high heat and cook ground beef, stirring often, until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. 
3. Mix in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
4. Stir spice mixture into ground beef mixture and cook until fragrant, 2 to 3 more minutes.
5. Combine salsa, sour cream, and lime juice in a small bowl. 
6. To serve, spread shredded romaine lettuce onto a serving platter and top with meat mixture, salsa mixture, cherry tomatoes, Cheddar cheese, and chopped cilantro.