Ground beef taco salad puts well-seasoned beef over crisp romaine with avocado, cheddar and a tangy salsa dressing. A small measured handful of chips adds the crunch people expect.
Tips for ground beef taco salad
Let beef stop steaming heavily before adding it to lettuce. Simmer away most of the seasoning water so the salad does not become soggy. Add chips at the table for the best texture.
Substitutions and serving ideas
Choose mild American-style chili powder rather than a tablespoon of pure hot chile. Ground turkey works after recalculating the estimate. The chips are included; extra shells, beans or corn are not.
Helpful equipment: a large nonstick skillet is useful for browning and seasoning the taco beef.
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Ground Beef Taco Salad
Ingredients
- 1 1/2 lb 93% lean ground beef raw
- 1 tbsp mild chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/4 tsp table salt
- 1/3 cup water
- 8 cups romaine lettuce washed, dried and chopped
- 2 medium tomatoes diced
- 1 medium avocado peeled, pitted and diced
- 3 oz cheddar shredded
- 1/2 cup tomato salsa
- 1/3 cup sour cream
- 2 tbsp lime juice
- 1 oz corn tortilla chips lightly crushed
Instructions
- Brown beef in a large skillet over medium-high heat 8–10 minutes, breaking it into small crumbles, until several spots reach 160°F. Retain the pan juices for this estimate.
- Lower heat to medium. Stir in chili powder, cumin, garlic powder and salt for 30 seconds. Add the measured water and simmer 2–3 minutes until it mostly evaporates and the seasoning coats the beef. Let cool slightly while preparing bowls.
- Mix salsa, sour cream and lime juice for the dressing. Divide lettuce, tomatoes, avocado and cheddar among four bowls.
- Add one quarter of the warm beef to each bowl. Divide all dressing and tortilla chips among them and serve immediately. For meal prep, keep beef, dressing, chips and lettuce separate until eating.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Refrigerate cold vegetables and dressing separately and use within 3 days. Do not freeze the assembled salad. Reheat beef to 165°F before adding it to fresh greens.
More meal ideas
For another option, try High Protein Chicken Burrito Bowls. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One quarter of all salad components, beef, dressing and chips. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.