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+ servings
taco salad on a marble surface next to a wooden cutting board topped with chopped cilantro, a halved avocado, sliced red onion, and diced tomatoes
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4.20 — Votes 5 votes

Beef Taco Salad

This beef taco salad is a perfect last-minute dinner that the whole family will love!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Author: Brandi Schilhab

Ingredients

For the Ground Beef:

For the Dressing:

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
  • 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