Description

This ground beef taco salad is a fresh, hearty, and zesty meal packed with bold Southwest flavors. Seasoned beef, crisp lettuce, creamy avocado, and a vibrant cilantro lime vinaigrette make it a fast, flavorful dinner or lunch option.

Ingredients

Scale

For the Salad:

2 teaspoons oil
1 lb ground beef
1½ 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 medium red onion, thinly sliced
1 cup crispy tortilla strips

For the Cilantro Lime 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

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Instructions

Cook the Beef: Heat oil in a skillet over medium heat. Add ground beef and taco seasoning. Cook for 7–8 minutes until browned. Drain excess fat and set aside.
Make the Dressing: Blend olive oil, vinegar, lime juice, garlic, honey, and cilantro until smooth. Season with salt and pepper.
Assemble Salad: Divide romaine lettuce among six bowls. Top with avocado, cheese, salsa, cherry tomatoes, and red onion.
Add Beef & Tortilla Strips: Spoon cooked beef on top. Sprinkle with tortilla strips.
Dress & Serve: Drizzle with cilantro lime vinaigrette just before serving.

Notes

For a vegetarian version, skip the beef and double the beans or add grilled vegetables.

Keep dressing and tortilla strips separate if prepping ahead.

Adjust heat with jalapeños or hot sauce if desired.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Salad
Method: Stovetop / Assembled
Cuisine: Southwest / Mexican-Inspired