Ground Beef Taco Salad Recipe
This Ground Beef Taco Salad is made with homemade taco seasoning, fresh pico de gallo, and sliced avocado over crisp romaine. No seasoning packet, no bottled salsa, and ready in 20 minutes.
Servings: 4 people
Ingredients
For the Taco Ground Beef
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 cup white onion diced
- ½ cup red bell pepper
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 tablespoon onion powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 tablespoon dried oregano
- 1/2 teaspoon cayenne pepper optional
- Salt and ground black pepper to taste
- 1 cup chicken broth
For the Salsa
- 2 medium tomatoes diced
- ¼ cup red onion diced
- 1 green bell pepper diced
- 1 teaspoon jalapeno chopped (remove seeds for less heat)
- Fresh cilantro chopped (optional)
- 1 tablespoon fresh lime juice
- 1 small garlic clove minced
- Salt and pepper to taste
For the Salad
- 4-6 cups romaine lettuce chopped
- half avocado sliced
- lime wedges – for garnish
- salt and pepper to taste
- cilantro for garnish
Instructions
For the Taco Ground Beef
- In a large pot or Dutch oven, heat olive oil over high heat. Add the ground beef and cook it until it gets completely brown. Set it aside.
- Reduce the heat to medium-low, add onion and bell pepper. Cook until onions are soft and translucent. It’s about 5 to 8 minutes.
- Add garlic and sauté for 30 seconds. Add all the spices (paprika, onion powder, coriander powder, chili powder, cumin powder, dried oregano, cayenne pepper, salt and black pepper).
- Stir everything together and bring cooked ground beef to the pot. Give a stir and add chicken stock.
- Bring the ground beef mixture to a boil and then, lower the heat to low, cover with a lid and simmer for 20-30 mins (the longer, the better), stirring occasionally to avoid burning.
For the Salsa
- Combine all the ingredients in a bowl. Cover tightly and refrigerate for up to 5 days.
For the Salad
- In a large salad bowl, add lettuces, sliced avocado, salsa and half of the cooked ground beef.
- Squeeze some lime on top of the salad and season it with salt and pepper if necessary.
- Garnish with fresh cilantro. Enjoy!
Video
Notes
To store: Keep the beef and pico in separate airtight containers in the fridge for up to 4 days. Store the chopped lettuce in a dry container with a paper towel to absorb moisture. Do not combine everything until you are ready to eat or the salad will get soggy.
To reheat: Reheat the beef in a skillet over medium heat with a splash of broth to loosen it up, or in the microwave in a covered container. Assemble fresh each time with cold lettuce, fresh pico, and avocado sliced to order.
To freeze: The seasoned beef freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. The salsa and lettuce do not freeze.
Nutrition
Serving: 1/4 | Calories: 348kcal | Carbohydrates: 18g | Protein: 26g | Fat: 18g | Cholesterol: 78mg | Sodium: 382mg | Potassium: 856mg | Fiber: 7g | Sugar: 7g | Calcium: 60mg | Iron: 4.7mg