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Ground Beef Taco Salad

Ingredients · Serves 4 · Prep 15 min · Total 30 min

  • Taco beef
  • 1 tsp olive oil
  • 1 lb ground beef, 85% lean
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ cup tomato sauce
  • Dressing
  • ½ cup sour cream
  • ⅓ cup salsa
  • 1 tbsp lime juice
  • Salad
  • 1 large head romaine lettuce, chopped
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cheddar cheese, shredded
  • 2 cups tortilla chips, lightly crushed
  • 2 green onions, sliced (optional)
simmerbee.com/r/taco-salad-ground-beefSimmerbeeCard 1 · front

Ground Beef Taco Salad

Steps

  1. Heat the oil in a large skillet over medium-high heat. Add the ground beef.
  2. Cook, breaking the beef into small crumbles, until no pink remains and it reaches 160°F (71°C).
  3. Tilt the pan and spoon off most of the fat.
  4. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika and salt and cook for 1 minute.
  5. Stir in the tomato sauce and simmer until it thickens and clings to the beef.
  6. Whisk the sour cream, salsa and lime juice in a small bowl to make the dressing.
  7. Divide the romaine among 4 bowls.
  8. Top with the warm beef, black beans, tomatoes and cheese.
  9. Add the crushed chips and green onions right before serving so the chips stay crunchy. Drizzle with dressing.
  10. Cook to 160°F inside (check with a thermometer).