Taco Salad

by V. DeLeeuw; Recipe may contain ads or affiliate links.

taco salad

Taco salad makes a quick, tasty weeknight dinner. Simply sauté the beef with some onions, add spices, then build your salad. Bagged salad greens and store-bought salsa make this taco salad recipe especially fast, and you could obviously use store-bought taco seasoning too.

Taco Salad
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Primal/Paleo, Gluten-Free, Low-Carb
Cuisine: Mexican
Yield: 4 servings
Ingredients
Taco seasoning:
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
Taco Salad:
  • 1 tablespoon olive oil
  • 1 lb. lean ground beef
  • 1 onion, chopped (6 oz)
  • 1 tablespoon minced garlic
  • ¼ cup tomato paste
  • 2 (5 oz) bags mixed salad greens
  • ¼ cup chopped cilantro
  • 1 cup cherry tomatoes
  • 1 cup shredded sharp cheddar cheese
  • 1 cup salsa
Instructions
  1. In a small bowl, mix together the taco seasoning ingredients. Set aside.
  2. 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.
  3. Add the garlic, the seasoning mix and the tomato paste. Cook, stirring, 2 more minutes, until beef is well-coated. Turn heat off.
  4. Divide the salad greens among 4 plates. Top with the beef mixture, the tomatoes and the cheese. Drizzle with the salsa.
Nutrition Per Serving
Calories: 458; Fat: 30g; Carbohydrates: 16g; Sugar: 2g; Fiber: 5g; Protein: 32g
 
Taco Salad

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