Description
This vibrant Taco Salad combines seasoned ground beef simmered to perfection with a fresh, zesty salsa and crisp romaine lettuce. Topped with creamy avocado and fresh cilantro, it’s a flavorful, wholesome meal perfect for a quick lunch or a satisfying dinner.
Ingredients
Scale
For the Taco Ground Beef
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 cup white onion, diced
- ½ cup red bell pepper, diced
- 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
- ½ 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
- Cook the Ground Beef: In a large pot or Dutch oven, heat olive oil over high heat. Add the ground beef and cook until browned thoroughly. Remove and set aside.
- Sauté Vegetables: Reduce heat to medium-low, add diced onion and red bell pepper to the pot. Cook for 5 to 8 minutes until onions become soft and translucent.
- Add Garlic and Spices: Stir in minced garlic and sauté for 30 seconds. Add paprika, onion powder, coriander powder, chili powder, cumin powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well to combine.
- Simmer Beef Mixture: Return the browned ground beef to the pot, stir everything together, then pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-30 minutes, stirring occasionally to prevent sticking.
- Prepare Salsa: Combine diced tomatoes, red onion, green bell pepper, jalapeno, cilantro (if using), lime juice, minced garlic, salt, and pepper in a bowl. Cover and refrigerate for up to 5 days to let flavors meld.
- Assemble the Salad: In a large salad bowl, combine chopped romaine lettuce, sliced avocado, prepared salsa, and half of the cooked ground beef. Squeeze lime juice over the top and season with salt and pepper as needed.
- Garnish and Serve: Sprinkle fresh cilantro over the salad for garnish. Serve immediately with lime wedges on the side. Enjoy your flavorful Taco Salad!
Notes
- For more salad recipes, explore options that are low-carb, gluten-free, and Whole30 compliant to fit your dietary preferences.
- Chop ingredients finely for balanced bites with every forkful.
- If using pre-made taco seasoning, ensure it’s Whole30 approved with no fillers.
- If preparing ahead, wait to slice avocado to prevent browning.
- Fresh lime juice adds the best flavor to this salad.
- To store, keep salsa and avocado separate from lettuce to avoid sogginess; ingredients can be stored distinctly for up to 4 days.
- To reheat, warm the beef mixture separately from salsa and lettuce to preserve freshness.
