Beef Taco Salad
This beef taco salad is a perfect last-minute dinner that the whole family will love!
Servings: 6 servings
Ingredients
For the Ground Beef:
- 2 pounds ground beef
- 3 tablespoons mild chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- Juice of one lime - AFTER meat is cooked and heat is turned off
For the Dressing:
- Juice of two limes ¼ cup lime juice
- 1/4 cup extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ ground black pepper
For the Salad Base:
- 2 heads of romaine lettuce thinly sliced
- 3 medium tomatoes cut into ½-inch chunks
- Half of a red onion thinly sliced
- 1, 8.5- ounce can corn drained and rinsed
- 1, 15.5- ounce can black beans drained and rinsed
- 1 head cilantro roughly chopped
- 1½ cups shredded Mexican-blend cheese - omit for dairy-free
For the Garnishes:
- Guacamole
- Sour cream - omit for dairy-free
- Pickled jalapenos
- Lime wedges
Instructions
- Add the ground beef and seasonings to a skillet over medium heat, then break up the beef to combine with the seasonings. Cook for 8-10 minutes, crumbling as it cooks until the beef is browned. Remove from heat, then squeeze over the lime juice and stir to combine.
- To make the dressing, add all ingredients to a mason jar or other small container with a matching lid, and shake for about 15 seconds until fully combined.
- In a large bowl, toss the beef with the lettuce, tomatoes, onion, corn, black beans, cilantro, shredded cheese, and dressing, then serve with guacamole, sour cream, jalapenos, and lime wedges.
Notes
- For Paleo, Whole30, Grain-Free, or Low-Carb: Omit the corn, black beans, cheese, and sour cream. You can eat the salad as-is, or you can add more veggies to replace the corn and black beans. A diced red bell pepper or sauteed zucchini would work great here! If low-carb isn't a concern for you, crushed plantain chips are a great way to add crunch and healthy carbohydrates.
- For Low-FODMAP: Omit the chili powder, garlic powder, and onion powder. Replace with 1 teaspoon of ancho chile powder and 1 teaspoon garlic-infused olive oil. Omit the black beans and corn, replacing with diced bell pepper or zucchini, if desired. Omit the red onion and replace with 1/4 cup thinly-sliced green onion.
Nutrition
Calories: 849kcal | Carbohydrates: 69g | Protein: 42g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 125mg | Sodium: 1408mg | Potassium: 1474mg | Fiber: 12g | Sugar: 42g | Vitamin A: 20150IU | Vitamin C: 25mg | Calcium: 481mg | Iron: 8mg