Beef Taco Salad

Beef Taco Salad is a quick, flavorful, and filling meal that combines all your favorite taco ingredients in one bowl. Topped with a creamy lime dressing, it’s perfect for busy weeknights or a fun family dinner. Ready in just 20 minutes, this dish offers a satisfying mix of textures and bold flavors.

Why You’ll Love This Recipe

• Quick and Easy: On the table in just 20 minutes.
• Customizable: Easily adapt the ingredients to suit your preferences.
• Balanced Meal: Packed with protein, veggies, and healthy fats.
• Crowd-Pleaser: Perfect for a casual dinner or a festive gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

• 1 lb ground beef
• 1 tbsp vegetable oil
• 1 tsp chili powder
• 1 tsp cumin, ground
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp coriander, dried
• 1/2 tsp salt
• 1/4 tsp black pepper, ground
• 2 tbsp tomato paste
• 1/4 cup beef broth or water
• 1 head Romaine lettuce, chopped
• 2 cups grape tomatoes, halved
• 1/2 cup red onion, diced
• 1 cup cooked corn (canned or cooked from frozen)
• 1 medium ripe avocado, diced
• 1 cup cheddar cheese, shredded
• 1 cup tortilla chips, crushed

For the Dressing:

• 1/4 cup Greek yogurt
• 2 tbsp lime juice
• 1/2 cup fresh cilantro, loosely packed

Directions

1. Cook the Ground Beef:
   • Heat vegetable oil in a skillet over medium heat.
   • Add ground beef, breaking it apart with a spoon. Cook until browned.
   • Stir in chili powder, cumin, paprika, garlic powder, coriander, salt, and black pepper. Cook for 1 minute until fragrant.
   • Add tomato paste and beef broth. Stir well and simmer for 3-4 minutes until the beef is evenly coated and liquid has reduced. Remove from heat.
2. Prepare the Dressing:
   • In a blender or food processor, combine Greek yogurt, lime juice, and cilantro. Blend until smooth.
3. Assemble the Salad:
   • In a large bowl, layer Romaine lettuce, grape tomatoes, red onion, corn, avocado, cheddar cheese, and cooked ground beef.
   • Top with crushed tortilla chips.
4. Serve:
   • Drizzle with the creamy lime dressing, toss, and serve immediately.

Servings and Timing

• Servings: 6
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes

Variations

• Vegetarian: Substitute ground beef with black beans or plant-based protein.
• Spicy Twist: Add diced jalapeños or a splash of hot sauce to the dressing.
• Low-Carb Option: Omit the tortilla chips and use lettuce wraps instead.
• Cheese Swap: Try Monterey Jack, Pepper Jack, or Cotija for a different flavor.

Storage/Reheating

• Storage: Store salad components and dressing separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat ground beef in a skillet or microwave before assembling the salad.
• Leftovers: Assemble fresh portions as needed to keep the salad crisp.

FAQs

1. Can I make this salad ahead of time?

Yes, prep the components in advance and assemble just before serving.

2. Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well as a leaner alternative.

3. What can I use instead of Greek yogurt in the dressing?

You can substitute sour cream or a dairy-free yogurt for a similar texture.

4. How do I keep the avocado from browning?

Toss avocado pieces in lime juice to prevent browning.

5. Can I make this salad dairy-free?

Omit the cheese and use a dairy-free yogurt for the dressing.

6. Are canned tomatoes okay for this recipe?

Fresh grape tomatoes are best, but diced canned tomatoes can work in a pinch.

7. What’s a good substitute for tortilla chips?

Crushed crackers, fried wonton strips, or baked pita chips are great alternatives.

8. Can I add more vegetables?

Yes! Bell peppers, cucumbers, or shredded carrots are tasty additions.

9. What’s the best way to crush tortilla chips?

Place them in a zip-top bag and crush with your hands or a rolling pin.

10. Is this salad gluten-free?

Yes, as long as your tortilla chips and other ingredients are certified gluten-free.

Conclusion

This Beef Taco Salad is a delicious, hearty, and versatile meal that’s easy to whip up for lunch or dinner. With its flavorful seasoned beef, crisp vegetables, and creamy lime dressing, it’s sure to become a family favorite. Try it today and enjoy a fresh take on taco night!

Beef Taco Salad

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Print Recipe

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Description

This Beef Taco Salad is a quick, flavorful, and hearty meal loaded with seasoned ground beef, crisp veggies, tortilla chips, and a creamy lime dressing. Ready in just 20 minutes, it’s perfect for a satisfying lunch or dinner!

 

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Ingredients

Units USM Scale 1x2x3x

For the Beef

• 1 lb ground beef
• 1 tbsp vegetable oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried coriander
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 2 tbsp tomato paste
• 1/4 cup beef broth or water

For the Salad

• 1 head romaine lettuce, chopped
• 2 cups grape tomatoes, halved
• 1/2 cup red onion, diced
• 1 cup cooked corn (canned or frozen, thawed)
• 1 cup cheddar cheese, shredded
• 1 medium ripe avocado, diced
• 1 cup tortilla chips, crushed
• 1/2 cup fresh cilantro, loosely packed

For the Creamy Lime Dressing

• 1/4 cup Greek yogurt
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• Pinch of salt

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Instructions

1. Cook the Ground Beef:
   • Heat vegetable oil in a skillet over medium heat.
   • Add ground beef and cook until browned, breaking it into small pieces with a spatula.
   • Stir in chili powder, cumin, paprika, garlic powder, coriander, black pepper, and salt. Cook for 1 minute.
   • Add tomato paste and beef broth (or water). Simmer for 3–4 minutes until the sauce thickens. Set aside to cool slightly.
2. Make the Dressing:
   • In a small bowl, whisk together Greek yogurt, lime juice, olive oil, cumin, and a pinch of salt until smooth.
3. Assemble the Salad:
   • In a large salad bowl, layer romaine lettuce, grape tomatoes, red onion, cooked corn, cheddar cheese, avocado, and cilantro.
   • Add the cooked ground beef and sprinkle crushed tortilla chips on top.
4. Dress and Serve:
   • Drizzle the creamy lime dressing over the salad just before serving. Toss gently to combine.

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Notes

• Protein Swap: Use ground turkey or chicken for a lighter version.
• Add Spiciness: Include diced jalapeños or a dash of hot sauce for extra heat.
• Make Ahead: Prep the salad ingredients and dressing separately, and assemble just before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days, but add tortilla chips and dressing fresh.