Beef Taco Salad

By lihui

4 Person

20 Minutes

0 Calories

Ground Beef Taco Salad is one of my favorite ways to eat salad and to taste the wonderful flavors of Mexican cuisine in a very healthy way. This Ground Beef Taco Salad recipe will become your to-go meal when you want a quick and easy meal for lunch. It is loaded with tomato salsa, lettuces and of course taco seasoned ground beef. It’s gluten-free, low-carb, dairy-free, Whole30 and made in just 20 minutes!

Ingredients

1/4 c. Fresh chopped cilantro
Sour cream
1 c. Pico de Gallo
1 c. Shredded Cheddar
1 can Black beans, drained and rinsed
1 packet Cherry tomatoes, halved
2 heads Romaine lettuce, chopped
2 Corn tortillas, cut into 1/4" strips
Vegetable oil
2 tbsp. Tomato paste
2 tbsp. Taco Seasoning
Freshly ground black pepper
Kosher salt
1 pound Ground beef

Method

01

In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon. Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
02

In a sauté pan, add about 1/2" of vegetable oil. Heat until hot but not smoking, then fry tortilla strips until golden brown. Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.
03

Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat. Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.

Related Tags

Beef Taco Salad

4.9

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Total Time 20 Mins

02 Ingredients

1/4 c. Fresh chopped cilantro

Sour cream

1 c. Pico de Gallo

1 c. Shredded Cheddar

1 can Black beans, drained and rinsed

1 packet Cherry tomatoes, halved

2 heads Romaine lettuce, chopped

2 Corn tortillas, cut into 1/4" strips

Vegetable oil

2 tbsp. Tomato paste

2 tbsp. Taco Seasoning

Freshly ground black pepper

Kosher salt

1 pound Ground beef

03 Method

Step 1

In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon. Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

Step 2

In a sauté pan, add about 1/2" of vegetable oil. Heat until hot but not smoking, then fry tortilla strips until golden brown. Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.

Step 3

Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat. Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.

04 Author