Description
This vibrant Taco Salad combines seasoned ground beef with fresh vegetables, cheese, and creamy toppings for a quick, flavorful meal perfect for any day of the week. Ready in just 20 minutes, it balances savory and fresh ingredients, delivering bold Tex-Mex flavors in a hearty salad format.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef
- 1 teaspoon avocado oil (or any oil of choice)
- 2 tablespoons taco seasoning (store-bought or homemade)
Salad Components
- 8 ounces romaine lettuce, chopped
- 1 â…“ cups grape tomatoes, halved
- ¾ cup shredded cheddar cheese
- 1 medium avocado, cubed
- ½ cup green onions, chopped
Toppings
- â…“ cup salsa
- â…“ cup sour cream
Instructions
- Brown and Season Beef: Heat avocado oil in a skillet over high heat. Add the ground beef, breaking it up with a spatula as it cooks. Continue cooking for 7-10 minutes until the beef is fully browned and most of the moisture has evaporated. Stir in the taco seasoning until the beef is evenly coated. Optionally, add ¼ cup water and simmer for a few minutes to create a saucier filling.
- Combine Ingredients: In a large mixing bowl, add chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions. Gently toss to combine these fresh ingredients evenly.
- Assemble Salad: Add the seasoned ground beef to the bowl containing the vegetables and cheese. Toss all ingredients together thoroughly until the mixture is well combined and evenly distributed.
- Serve: Drizzle the salad with salsa and sour cream, or serve these toppings on the side to allow individual customization at the table.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- To make it vegetarian, substitute beef with seasoned cooked lentils or plant-based meat alternatives.
- Use low-fat or Greek yogurt instead of sour cream for a healthier topping.
- Adding a squeeze of fresh lime juice before serving brightens the flavors.
- Store leftovers in an airtight container in the fridge for up to 2 days; add avocado fresh before serving to prevent browning.