Taco Salad

This easy and flavorful classic beef taco salad is made with seasoned ground beef, fresh vegetables, and a zesty dressing for a wholesome, satisfying meal. Perfect for weeknight dinners, this taco salad recipe is gluten-free, protein-packed, and full of Tex-Mex flavor.

COOK TIME: 15 minutes

PREP TIME: 20 minutes

SERVINGS: 4

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INGREDIENTS

• 1 tablespoon olive oil

• 1 pound ground beef (80% lean)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• ⅓ cup water

• 1 head romaine lettuce

• 1 cup cherry tomatoes

• 1 cup canned black beans (drained and rinsed)

• 1 cup canned corn (drained)

• 1 avocado

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• ¼ cup salsa

• 1 lime

• 1 cup tortilla chips

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INSTRUCTIONS

1. Wash your hands and clean all surfaces before beginning.

2. In a large skillet over medium heat, heat the olive oil. Add the ground beef and cook, breaking it apart with a spoon, for 6–8 minutes, or until it reaches an internal temperature of 160°F (71°C) as measured with a food thermometer.

3. Stir in chili powder, cumin, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and water. Simmer for 3–5 minutes, stirring occasionally, until the liquid has reduced and the beef is well coated. Remove from heat and set aside.

4. While the beef is cooking, rinse and chop the romaine lettuce into bite-sized pieces. Rinse the cherry tomatoes and cut them in half.

5. Rinse and drain the black beans and corn.

6. Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado.

7. In a small bowl, stir together the sour cream and salsa. Cut the lime in half and squeeze the juice into the bowl. Mix well to form the dressing.

8. In a large serving bowl or individual bowls, layer the lettuce, seasoned beef, cherry tomatoes, black beans, corn, avocado, cheddar cheese, and tortilla chips.

9. Drizzle the dressing over the top or serve on the side.

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Storage Note
Store leftover components separately in airtight containers in the refrigerator. Cooked beef is safe to eat for up to 4 days, and chopped vegetables should be used within 2–3 days for best quality. Do not store assembled salad once dressed, as it will become soggy.

Ingredient Substitution Notes

• Ground turkey or chicken can be used in place of beef; ensure it reaches 165°F (74°C).

• Greek yogurt may be substituted for sour cream.

• Shredded Monterey Jack or a Mexican blend cheese can replace cheddar.

• If fresh corn is available, it can be cooked and used instead of canned.
  
  

Disclaimer
Always cook ground meats to a minimum internal temperature of 160°F (71°C). Consuming raw or undercooked meat may increase your risk of foodborne illness.