Flavorful taco salad makes a great, healthy alternative to traditional tacos. My family loves our weekly “make your own taco salad” night!
When you crave tacos and don’t feel like making cheddar taco shells, a taco salad is a great option. You get all the wonderful flavors, without the unnecessary carbs and calories from the taco shells.
Taco salad makes a quick, tasty weeknight dinner. Simply sauté the beef with onions and spices, then build your salad.
Bagged salad greens and store-bought salsa make this taco salad recipe especially quick, and you could obviously use store-bought taco seasoning too.
In my high-carb past, my family used to have a weekly “build your own taco” night. These days, we have a weekly “build your own taco salad” night, and it’s just as delicious, just as fun, and so much healthier.
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 lb. lean ground beef (85/15)
- 1 onion, chopped (6 oz)
- 1 tablespoon minced garlic
- 1/4 cup tomato paste
- 2 (5 oz bags) mixed salad greens
- 1/4 cup chopped cilantro
- 1 cup cherry tomatoes
- 1 cup shredded sharp cheddar cheese
- Your toppings of choice (salsa, sour cream, guacamole)
- In a small bowl, mix together the taco seasoning ingredients. Set aside.
- Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the beef and the onion and cook, stirring and breaking up the meat as you cook, 5-7 minutes, until beef is browned.
- Add the garlic, the seasoning mix and the tomato paste. Cook, stirring, 2 more minutes, until beef is well-coated. Turn heat off.
- Divide the salad greens among 4 plates. Top with the beef mixture, the tomatoes and the cheese. Serve, if desired, with salsa, sour cream and guacamole.
Nutrition info does not include the extra toppings (salsa, sour cream, guacamole).