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Taco Salad

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Prep 30 minutes
Cook 15 minutes
Total 45 minutes
This classic taco salad is made with perfectly seasoned ground beef and fresh crisp vegetables. Serve it with ranch or your favorite dressing and this salad will be healthy meal for any day of the year! The recipe costs $2.75 per serving and $11 for the whole recipe
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

Taco Meat
  • 1 lb Ground Beef
  • .5 Onion Chopped
  • 1 tsp Cumin
  • 1.5 tsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Dried Oregano
  • 2 tbsp Olive Oil
Salad
  • 1 Green Leaf Lettuce Head
  • 2 Tomatoes
  • 1 Onion
  • .5 Cilantro Divided Bunch
  • 1 Avocado
  • 2 oz Colby Jack Cheese Shredded
  • 1 Tortilla Chips Handful Crushed
  • 4 oz Ranch Dressing

Method

  1. Cook Taco Meat: Heat olive oil in a pan over medium high heat until very hot. Add onion and saute until translucent. Add ground beef and cook for 2-3 minutes while stirring and chopping the meat into small pieces with your spoon. Add cumin, paprika, garlic powder and oregano and stir to combine. Once meat is fully cooked and there is no longer any pink, remove from heat and set aside to cool.
  2. Prepare Pico de Gallo: Dice tomatoes and onion and place into bowl. Chop cilantro into small pieces and add to bowl. Cut lime in half and juice both halves into bowl and mix everything together. Season with salt to taste.
  3. Prepare Ingredients: Clean and chop lettuce into 1/2 inch ribbons. Cut avocado into fourths and scoop out of shell. Take each fourth and slice thinly.
  4. Serving: Put an equal amount of lettuce into each of four bowls or containers. Top with equal amounts of meat, pico de gallo, avocado, cheese and tortilla chips. Serve with ranch or your favorite dressing.
  5. Meal Prep Tip: This salad keeps very well in the refrigerator for 2-3 days. Make sure you store the dressing in a separate container but otherwise, enjoy!