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Ground beef taco salad with romaine, tomatoes, avocado, cheddar, salsa dressing and crushed tortilla chips in a red bowl.

Ground Beef Taco Salad

Ground beef taco salad puts well-seasoned beef over crisp romaine with avocado, cheddar and a tangy salsa dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 equal portions
Calories 562 kcal

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

One quarter of all salad components, beef, dressing and chips. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.