Mix together all of the taco seasoning ingredients in a small glass jar.
Heat a 9" cast iron skillet over low heat with 1 tsp. of bacon fat in it. When you can see some steam rising off the pan, add the ground meat.
Use a spatula to break up the ground meat and cook it completely (no pink showing). It usually takes about 5-7 minutes.
Add the taco seasoning blend and 1/4 cup of water. Use the spatula to incorporate everything. Let the meat simmer for 3-4 minutes or until moist of the water has been absorbed.
Remove the seasoned meat from the cast iron skillet and clean the skillet immediately.
Fill a small saucepan with enough water to cover the Banza pasta, but don't add the pasta yet! Bring the water to boil over high heat.
Once the water is boiling, turn down the heat and add the Banza pasta. Cook for 9-11 minutes. Test with a fork to see if the pasta is tender. Strain the water from the pasta and add the olive oil to the pasta. Sprinkle on some herb seasoning blend to add flavor.
Gather the washed lettuce, sliced carrots, shredded cheese, and pickle slices and divide them up between 4 salad bowls. Serve with the cooked taco meat, seasoned pasta, plantain chips, Cataline dressing, and any other taco salad toppings of your choice!