Taco Salad Recipe
This Taco Salad recipe will become your go-to meal when you want something quick and easy for lunch. It is loaded with tomato salsa, avocado slices, lettuce, and, of course, taco-seasoned ground beef. It’s gluten-free, low-carb, dairy-free, Whole30, and made in just 20 minutes!
Servings: 4 people
Ingredients
For the Taco Ground Beef
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 cup white onion diced
- ½ cup red bell pepper
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 tablespoon onion powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper optional
- Salt and ground black pepper to taste
- 1 cup chicken broth
For the Salsa
- 2 medium tomatoes diced
- ¼ cup red onion diced
- 1 green bell pepper diced
- 1 teaspoon jalapeno chopped (remove seeds for less heat)
- Fresh cilantro chopped (optional)
- 1 tablespoon fresh lime juice
- 1 small garlic clove minced
- Salt and pepper to taste
For the Salad
- 4-6 cups romaine lettuce chopped
- half avocado sliced
- lime wedges – for garnish
- salt and pepper to taste
- cilantro for garnish
Instructions
For the Taco Ground Beef
- In a large pot or Dutch oven, heat olive oil over high heat. Add the ground beef and cook it until it gets completely brown. Set it aside.
- Reduce the heat to medium-low, add onion and bell pepper. Cook until onions are soft and translucent. It’s about 5 to 8 minutes.
- Add garlic and sauté for 30 seconds. Add all the spices (paprika, onion powder, coriander powder, chili powder, cumin powder, dried oregano, cayenne pepper, salt and black pepper).
- Stir everything together and bring cooked ground beef to the pot. Give a stir and add chicken stock.
- Bring the ground beef mixture to a boil and then, lower the heat to low, cover with a lid and simmer for 20-30 mins (the longer, the better), stirring occasionally to avoid burning.
For the Salsa
- Combine all the ingredients in a bowl. Cover tightly and refrigerate for up to 5 days.
For the Salad
- In a large salad bowl, add lettuces, sliced avocado, salsa and half of the cooked ground beef.
- Squeeze some lime on top of the salad and season it with salt and pepper if necessary.
- Garnish with fresh cilantro. Enjoy!
Video
Notes
- Chop ingredients up nice and small so you get a bit of everything in each bite.
- If you want to use pre-made taco seasoning, make sure to get a whole30 approved one with no filler ingredients.
- If making this ahead of time, you should hold off slicing the avocado as it'll brown as it oxidizes.
- For the best flavour use fresh lime juice.
- To store: If this salad will be your lunch at work, bring the salsa and avocado in a separate container to avoid the salad getting soggy. Everything will keep well when separate for up to 4 days.
- To reheat: You can reheat the beef separately in the microwave from the salsa and lettuce.
Nutrition
Serving: 1/4 | Calories: 348kcal | Carbohydrates: 18g | Protein: 26g | Fat: 18g | Cholesterol: 78mg | Sodium: 382mg | Potassium: 856mg | Fiber: 7g | Sugar: 7g | Calcium: 60mg | Iron: 4.7mg