Ground Beef Taco Salad

This Beef Taco Salad is light, delicious, full of flavor, and is easy to make. Making a taco salad for Taco Tuesday is a great alternative to your weekly dinner menu.

Course Salads

Cuisine Mexican/Tex-Mex

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 446kcal

Author Michelle Ordever

Equipment

Ingredients

3-4 cloves garlic minced
1 lb 450g lean ground beef (beef mince)
2 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
1½ tsp chipotle powder divided
½ tsp onion powder
Sea salt and black pepper to taste
4 large gluten-free corn tortillas cut into thin strips
3 Tbsp extra virgin olive oil divided
1 cup black beans drained and rinsed
½ head iceberg lettuce finely chopped
1 large ripe avocado chopped
2 cups cherry or grape tomatoes quartered
½ small red onion diced small
1 cup frozen sweet corn warmed
2 Tbsp fresh lime juice
¾ cup Mexican blend cheese finely shredded

Instructions

1.Preheat the oven to 200C/400F/Gas 6. Line a rimmed baking sheet with parchment paper or a non-stick baking mat. Set aside.
Heat a large skillet or frying pan over medium heat. Add the garlic and ground beef and season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.
Cook for 8-10 minutes, stirring occasionally, until the meat is browned. Break up the beef with a spatula into small chunks while it cooks.
While the beef is browning, arrange the tortilla strips on the prepared baking sheet and brush lightly with one tablespoon of olive oil. Place in the oven and cook for 6-8 minutes until slightly crispy.
Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.
Combine the lettuce, avocado, tomatoes, red onion, and corn in a large salad bowl. Sprinkle with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine.
To serve, transfer salad to a decorative serving platter and top with the seasoned beef and black beans, Mexican cheese, and crispy tortilla strips if desired. Enjoy!

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