All the flavors of your favorite tacos come together in this quick and hearty beef taco salad. With seasoned ground beef, fresh veggies, crunchy tortilla chips, and a zesty lime dressing, this recipe is perfect for a satisfying lunch or dinner in just 20 minutes.
Why You’ll Love This Recipe
- Fast and easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Bursting with flavor: Seasoned beef, zesty dressing, and fresh veggies pack each bite with flavor.
- Gluten-free: Naturally gluten-free with no specialty ingredients required.
- Customizable: Add or swap toppings to make it your own.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Beef
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1¼ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp dried coriander
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp tomato paste
- ¼ cup beef broth or water
For the Salad
- 1 head romaine lettuce, chopped
- 2 cups grape tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 cup cooked corn (canned or frozen)
- 1 cup cheddar cheese, shredded
- 1 avocado, medium ripe, diced
- 1 cup tortilla chips, lightly crushed
For the Dressing
- 2 tbsp freshly squeezed lime juice
- ¼ cup Greek yogurt
- 1 tbsp olive oil
- ½ cup fresh cilantro, loosely packed and finely chopped
- Pinch of salt
Directions
- Cook the Beef: Heat vegetable oil in a skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat if necessary.
- Season the Beef: Stir in the chili powder, cumin, paprika, garlic powder, coriander, salt, and black pepper. Add tomato paste and beef broth (or water). Cook for 2-3 minutes until the beef is fully coated and the liquid is absorbed. Remove from heat.
- Prepare the Salad Base: In a large bowl, combine chopped romaine lettuce, grape tomatoes, red onion, corn, and cheddar cheese. Toss lightly.
- Make the Dressing: In a small bowl, whisk together lime juice, Greek yogurt, olive oil, cilantro, and a pinch of salt until smooth.
- Assemble the Salad: Add the seasoned beef to the salad base and toss gently. Top with diced avocado and crushed tortilla chips. Drizzle the dressing over the salad just before serving.
- Serve: Divide into bowls and enjoy immediately.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Vegetarian option: Replace the ground beef with black beans, pinto beans, or a plant-based ground meat alternative.
- Add heat: Sprinkle on some sliced jalapeños or a dash of hot sauce for extra spice.
- Switch the cheese: Use Monterey Jack, pepper jack, or queso fresco for a different cheesy twist.
- Swap the dressing: Try a chipotle ranch or avocado lime dressing instead.
- Make it dairy-free: Use a dairy-free yogurt alternative and skip the cheese.
Storage/Reheating
- Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the beef in a skillet or microwave before adding it to the salad. Keep the dressing, chips, and avocado separate until ready to serve to maintain freshness.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey works well and is a leaner alternative to beef.
2. What’s the best way to keep the avocado from browning?
Toss diced avocado with a little lime juice before adding it to the salad to prevent browning.
3. Can I make this salad ahead of time?
You can prep the ingredients in advance, but assemble the salad and add the dressing just before serving to maintain freshness and texture.
4. Can I skip the tortilla chips?
Yes, but the chips add a nice crunch. You can replace them with crushed taco shells or crispy tortilla strips.
5. Is there a low-carb version of this recipe?
Yes, skip the tortilla chips and substitute the corn with chopped bell peppers for a low-carb option.
6. Can I use store-bought taco seasoning?
Absolutely! Replace the spices for the beef with 1-2 tablespoons of your favorite taco seasoning mix.
7. What can I serve with this salad?
Serve it with a side of guacamole, salsa, or a refreshing cucumber lime agua fresca.
8. Can I freeze the seasoned beef?
Yes, you can freeze the cooked and seasoned beef in an airtight container for up to 3 months. Thaw and reheat as needed.
9. How do I make this salad spicier?
Add extra chili powder or a pinch of cayenne pepper to the beef, and top the salad with sliced jalapeños or a spicy salsa.
10. What’s the best way to cook the corn?
You can use canned, frozen, or fresh corn. For extra flavor, grill or sauté the corn before adding it to the salad.
Conclusion
This quick beef taco salad recipe is a delicious and easy way to enjoy all your favorite taco flavors in a single dish. Perfect for busy weeknights or casual entertaining, it’s packed with seasoned beef, fresh veggies, and a zesty dressing that will leave everyone coming back for seconds. Customize it to your taste and make it your go-to taco salad recipe!
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Quick Beef Taco Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Enjoy all your favorite taco flavors in this hearty and satisfying Beef Taco Salad! Loaded with seasoned beef, fresh veggies, crunchy tortilla chips, and a tangy lime dressing, this gluten-free recipe is ready in just 20 minutes, perfect for a quick meal.
Ingredients
For the Taco Meat:
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1/4 cup beef broth or water
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 1/4 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried coriander
- 1/4 tsp black pepper
- 1/2 tsp salt
For the Salad:
- 1 head romaine lettuce, chopped
- 2 cups grape tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup cooked corn (canned or frozen, thawed)
- 1 medium ripe avocado, diced
- 1/2 cup fresh cilantro, loosely packed and chopped
- 1 cup tortilla chips, crushed
- 1 cup shredded cheddar cheese
For the Dressing:
- 2 tbsp freshly squeezed lime juice
- 1/4 cup Greek yogurt
- 1 tbsp olive oil
- 1 pinch salt
Instructions
- Cook the Taco Meat:
- Heat vegetable oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it into crumbles.
- Stir in tomato paste, beef broth or water, chili powder, cumin, paprika, garlic powder, coriander, black pepper, and salt. Simmer for 2-3 minutes until thickened. Remove from heat.
- Prepare the Dressing:
- In a small bowl, whisk together lime juice, Greek yogurt, olive oil, and a pinch of salt. Set aside.
- Assemble the Salad:
- In a large salad bowl, layer romaine lettuce, grape tomatoes, red onion, corn, avocado, and cilantro. Add the seasoned beef on top.
- Add Crunch and Flavor:
- Sprinkle shredded cheddar cheese and crushed tortilla chips over the salad.
- Dress and Serve:
- Drizzle the lime dressing over the salad just before serving. Toss gently to combine and enjoy immediately.
Notes
- For a spicier kick, add diced jalapeños or a sprinkle of red pepper flakes.
- You can substitute Greek yogurt with sour cream for a richer dressing.
- Use gluten-free tortilla chips to ensure the recipe remains gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
