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Taco Salad · Ground Beef

Ground Beef Taco Salad

Seasoned beef, black beans, cheddar and crunchy tortilla chips piled over cool romaine with a creamy salsa dressing. A build-your-own lunch or dinner the whole family likes.

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Prep
15 min
Cook
15 min
Total
30 min
Serves
4 · 4 large salads
Level
Easy

Ingredients

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)

Cook to 160°F inside (check with a thermometer).

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.

Tip: Set the toppings out in bowls and let everyone build their own salad.

Tip: Ground turkey works too. Cook it to 165°F (74°C).

Storage: Refrigerate the beef up to 4 days; reheat to 165°F (74°C). Keep the lettuce, chips and dressing separate.

Make ahead: Cook the taco beef up to 3 days ahead, or freeze it up to 3 months.

Estimated nutrition per serving: 680 calories · protein 37 g · carbohydrates 39 g · fiber 12 g · sugars 6 g · fat 43 g (saturated 18 g) · sodium 1,040 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.