Easy Beef Taco Salad
This Easy Beef Taco Salad is a great family meal for a quick weeknight solution. This delicious recipe is in our rotation frequently as it is under 30 minutes to pull together, and everyone can build their own to how they like it.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salads
Cuisine: Mexican/American
Keyword: beef, beef taco salad, Easy Dinner, salad, taco salad
Servings: 4 Servings
Calories: 761kcal
- 1 lb lean ground beef
- 1 Tbsp chili powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp fresh ground pepper
- Kosher salt to taste
- 1/2 cup of water
- 6 cups romaine lettuce chopped
- 1/4 cup bottled oil and vinegar dressing
- 3/4 cup grape tomatoes sliced in half
- 1 cup shredded Tex-Mex cheese blend
- 1 avocado sliced
- Corn chips like Fritos
- 3/4 cup sour cream for serving
- 3/4 cup salsa for serving
- 1/2 cup guacamole for serving (optional)
In a small bowl, mix the chili powder, onion powder, cumin, garlic powder, paprika and pepper together and set aside.
In a large skillet over medium-high heat, cook the ground beef until it is cooked through using a wooden spoon to break it up as it cooks.
After the beef has browned, add the spice mixture and stir for 1 minute to coat the beef.
Then add the 1/2 cup water and stir while the water evaporates, season with salt if desired.
Once the beef is done, allow it to cool for a few minutes.
Prepare the salads by dividing the lettuce between four plates and drizzle with salad dressing.
Spoon the beef over the lettuce, top with cheese, add a dollop of sour cream and salsa to each plate and guacamole if using.
Divide the tomatoes between the plates, garnish with some slices of avocado and a handful of corn chips and serve.
Serving: 1 | Calories: 761kcal | Carbohydrates: 28g | Protein: 45g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 901mg | Fiber: 10g | Sugar: 7g