This flavorful Ground Beef Taco Salad is packed with veggies and protein, making it the perfect choice for satisfying taco cravings with fewer carbs.
I rarely complain about food, especially tacos. However, while ground beef tacos are tasty, they’re kind of a high-maintenance dish—both to prepare and to eat. For one, they’re messy, since the toppings tend to fall out. Plus, I really don’t want to have to assemble my meal after cooking it and then deal with cleaning up all the extra dishes for the toppings afterward. That’s why I love this ground beef taco salad. You can create your taco in one big bowl and then relax, enjoying the delicious flavors of a handheld taco dinner without all the fuss.
I remember the first time I tried this dish. My friends and I had spent a summer day lounging in Central Park, and we decided to visit a Mexican spot for lunch. However, the place was packed! So, we opted to head to my apartment and make tacos instead. Seeking something lighter and less time-consuming, we opted for this beef taco salad. We collectively chopped all the veggies, cooked the beef to perfection, and enjoyed it all piled on top of a bed of lettuce. This easy, breezy salad was made for that day—a perfect summer afternoon sharing a lovely meal with friends.
This recipe is a delightful and refreshing dish that will satisfy all your taco cravings. It features crunchy romaine lettuce, juicy fresh tomatoes, buttery avocados, along with a spice from green onions and taco seasoning. This salad features layers of savory ground beef, black beans, tangy salsa, and cool sour cream, creating the perfect combination of flavors. While layering this salad gives it a more handheld taco vibe, I also love it chopped, as you get the perfect bite every time.
Ways to customize your taco salad
You can easily customize this beef taco salad to meet your dietary preferences. If you’re looking for something leaner, consider substituting the ground beef with ground turkey or chicken, grilled chicken, or even shrimp. You could also sauté onions and bell peppers along with your protein. For a healthier option, omit the cheese and use plain Greek yogurt instead of sour cream. For the seasoning, consider making your blend rather than using a store-bought packet, or try a flavorful Whole30 taco seasoning.
For a vegetarian twist, incorporate chickpeas along with black beans. I actually make this for my daughter weekly! Start with some olive oil in a pan over medium heat, then add the drained and rinsed chickpeas and black beans. After that, sprinkle in the taco seasoning. Stir everything together with a spatula and mash some of the beans to create a different texture.
How do I store leftovers?
Storing leftover ground beef taco salad can be done, but with consideration. If you haven’t tossed all the ingredients together, it’s best to store the ingredients separately until you’re ready to serve. This will prevent the lettuce from getting soggy and the avocados from turning brown. If you’ve already tossed the salad, transfer the leftovers to an airtight container and store in the fridge for 1-2 days.
Serving suggestions
This ground beef taco salad is a complete meal in itself, but you can make a whole fiesta with some perfect additions. If the taco salad is your main course, start with Grilled Mexican Quesadillas With Lentils or this colorful Mexican Dip as an appetizer. Both are lighter, meatless options. As a side with your taco salad, you can serve Tamales, Mexican Street Corn Pasta Salad, or Cheesy Mexican Rice. And, of course, this meal would not be complete without a refreshing Classic Margarita!
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons taco seasoning
- 6 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- 3/4 cup black beans drained and rinsed
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- 1 avocado cubed
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef with a pinch of salt and pepper. Cook, stirring occasionally, until the beef browns and no pink remains.
- Stir in the taco seasoning along with 1/4 cup water. Reduce the heat to medium and let the mixture simmer for 2-5 minutes until the liquid mostly evaporates.
- In a large bowl, add the chopped romaine lettuce, grape tomatoes, black beans, and green onions. Top with the seasoned beef, shredded cheddar cheese, and cubed avocado. Drizzle with sour cream and salsa, then toss lightly to combine and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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