Easy Taco Salad
User Reviews
5
Easy Taco Salad
Description
This salad features a cooked mixture of lean ground beef browned with diced onion and optionally shredded zucchini, seasoned with taco spices and combined with black beans for added protein and texture. The warm beef mixture is served over a bed of crisp romaine lettuce and complemented by multiple fresh toppings such as shredded cheese, halved cherry tomatoes, diced avocado, sliced green onions, and olives. Crunchy tortilla strips add texture contrast while salsa and sour cream provide moistness and tang.
The inclusion of optional shredded zucchini helps add moisture and vegetables to the dish without overpowering flavors. The salad balances cooked and fresh ingredients to deliver a meal with a mixture of savory, creamy, tangy, and crunchy elements common to Tex-Mex cuisine. It can be enjoyed as is or with additional salad dressings.
Using homemade taco seasoning can make this salad gluten-free, and removing black beans and tortilla strips reduces carbohydrates. Leftovers store well refrigerated, making the salad practical for make-ahead meals.
Ingredients
- 1 pound ground beef lean
- 1 onion diced
- 1 zucchini shredded, optional (see tip above)
- 2 tablespoons taco seasoning (get the link to our homemade seasoning below)
- 1 ounce can black beans drained and rinsed
- 1 pound romaine lettuce washed and rinsed, chopped
- 1 cup cheese shredded
- 1 cup cherry tomato halved
- 1 avocado diced
- 1/2 cup green onion sliced
- 1/3 cup olives sliced
- 2 cups tortilla strips crunchy
- 1 cup salsa
- 2/3 cup sour cream
Instructions
- In a large skillet, brown ground beef with chopped onion and shredded zucchini (optional) on medium-high heat.
- When onion becomes soft and transparent and beef is cooked through, stir in taco seasoning and black beans and cook on low until heated through.
- If the mixture becomes too dry, add a few tablespoons of water. Keep on warm until ready to serve.
- Place lettuce in a large bowl (or individual bowls). Top with ground beef mixture and remaining toppings.
- Serve plain or with salad dressing (see options above).
Notes
- Use homemade taco seasoning to make this recipe gluten-free.
- Remove black beans and tortilla strips to prepare a low-carb version of the salad.
- Keep leftovers refrigerated and consume within a safe time frame.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 694mg | 29% |
| Potassium | 897mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 21mg | 23% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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