Ground Beef Taco Salad
Southwest salad fixings and zesty seasoned ground beef, topped with stunning cilantro lime vinaigrette; this fresh Taco Salad is a quick recipe that can be a side or main dish!
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Servings: 6
Ingredients
- 2 teaspoons oil of your choice
- 1 lb. ground beef
- 1 ½ Tablespoons taco seasoning
- 2 romaine lettuce hearts (chopped)
- 2 avocados (pitted and sliced)
- ½ cup shredded Mexican blend cheese
- 1 cup black bean and corn salsa
- 1 cup cherry tomatoes (halved)
- ½ red onion (thinly sliced)
- 1 cup crispy tortilla strips (store bought or homemade)
For the vinaigrette:
- ½ cup olive oil
- 3 Tablespoons red wine vinegar
- Juice of 1 lime
- 1 garlic clove (minced)
- 2 teaspoons honey
- ½ cup packed cilantro leaves
- Salt and pepper (to taste)
Instructions
- In a large skillet, heat the oil over medium heat. Add the ground beef, sprinkle on the taco seasoning, and cook, breaking up any large chunks, until the meat is browned and no pink remains, about 7-8 minutes. Drain any excess fat, then remove from heat and set aside.
- Meanwhile, prepare the vinaigrette. In a food processor, combine olive oil, vinegar, lime juice, garlic, honey, and cilantro. Pulse until the mixture is well combined. Taste and add salt and pepper as needed.
- Divide the lettuce evenly among four bowls. Top each with ½ an avocado, scoop of cheese, scoop of salsa, several cherry tomato halves, and red onion. Serve with vinaigrette.
Notes
- If you prefer NOT to make the salsa, it can be substituted with ½ cup black beans and ½ cup fresh corn kernels, seasoned with salt.
- 1 packet of taco seasoning can be used in place of the homemade taco seasoning.
- Dressing and salsa can be made up to 3 days in advance and stored in the fridge.