Ground Beef Taco Salad

This Ground Beef Taco Salad is everything I want in a weeknight dinner. Seasoned ground beef cooked with homemade taco spices, piled over crisp romaine with fresh pico de gallo and creamy avocado. It comes together in 20 minutes, uses no store-bought seasoning packet, and the fresh salsa doubles as the dressing so there is nothing extra to make.

Key Ingredients:

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Ground Beef: I like using 85/15 ground beef for this recipe. That fat percentage means the meat browns with flavor and stays juicy without leaving a greasy pan. You can use leaner 90/10 if you prefer, though I find it can dry out a bit more once it simmers with the broth. I have also made this with ground turkey and it works well. The seasoning is bold enough to carry either protein.

Homemade Taco Seasoning: This is where the recipe earns its flavor. I use a blend of paprika, onion powder, coriander, chili powder, cumin, dried oregano, and a pinch of cayenne. It takes less than a minute to mix and gives you full control over the salt level and heat. If you need to use a store-bought packet, just make sure it does not have added cornstarch or fillers, as those will change the texture of the beef.

Pro Tip: Make a double or triple batch of the dry seasoning and keep it in a jar. It lasts for months and saves you time on taco nights, ground beef bowls, and this salad.

Chicken Broth: I add a cup of broth to the seasoned beef and let it simmer. This is what gives the taco meat that saucy, almost stewy texture that coats the lettuce rather than sitting dry on top. Vegetable broth works as a substitute.

Roma Tomatoes: I prefer Roma tomatoes for the pico de gallo because they have less water than beefsteak tomatoes and hold their shape after chopping. Cherry tomatoes work in a pinch but the salsa will be a bit wetter. Whatever you use, chop everything small so you get a bit of every ingredient in each bite.

Romaine Lettuce: Romaine is my first choice for this salad because it stays crisp even once the warm beef goes on top. Iceberg is a close second. I would avoid mixed greens or spinach here since the heat from the beef wilts them quickly.

Avocado: Half an avocado sliced over the top adds creaminess that balances the spiced beef. I always add it last, right before serving, so it does not brown. If you are making this for meal prep, store the avocado separately and slice it fresh when you are ready to eat.

How to Make Ground Beef Taco Salad

Step 1: I heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, I add the ground beef and break it up with a wooden spoon. I let it cook without stirring for the first two minutes so it actually browns on one side and gets a few darker, crispier edges. Those caramelized bits add a lot of flavor.

Step 2: Once the beef is mostly browned, I reduce the heat to medium-low. Set it aside and I drain any excess fat if there is a lot, then add the diced white onion and red bell pepper right into the same pan. I cook everything together for about 5 to 8 minutes, stirring occasionally, until the onion turns soft and translucent. I add the minced garlic and sauté for 30 seconds just until it smells fragrant. At this point I add all the dry spices at once: the paprika, onion powder, coriander, chili powder, cumin, dried oregano, and cayenne.

Step 3: Bring the cooked ground beef back to the pot. I stir everything quickly to coat the meat evenly. The spices will bloom in the residual heat of the pan, which deepens their flavor. I pour in the chicken broth and stir to combine. I bring the mixture to a boil, then lower the heat to low, cover with a lid, and simmer for 20 to 25 minutes. I stir every few minutes to prevent the bottom from sticking. The broth reduces down and you are left with a saucy, deeply flavored beef that coats every leaf of lettuce.

Step 4: While the beef simmers, I make the pico de gallo. I combine the diced Roma tomatoes, red onion, green bell pepper, minced jalapeño, fresh cilantro, lime juice, and a clove of finely minced garlic in a bowl. I season with salt and pepper and give it a good stir. I let it sit while the beef finishes so the flavors come together.

Step 5: To assemble, I add chopped romaine to each bowl, spoon the warm beef over the top, and add a generous scoop of pico. I finish with sliced avocado, a squeeze of fresh lime, and a pinch of salt. Serve immediately.