Healthy Taco Salad Recipe

Introduction

Taco Salad is a vibrant, flavorful dish that brings all the best elements of tacos into a fresh and healthy salad form. It’s quick to prepare, packed with protein and veggies, and perfect for an easy lunch or dinner.

Ingredients

• 1 lb Ground beef
• 1 tsp Avocado oil (or any oil of choice)
• 2 tbsp Taco seasoning (store-bought or home-made)
• 8 oz Romaine lettuce (chopped)
• 1 1/3 cup Grape tomatoes (halved)
• 3/4 cup Cheddar cheese (shredded)
• 1 medium Avocado (cubed)
• 1/2 cup Green onions (chopped)
• 1/3 cup Salsa
• 1/3 cup Sour cream

Instructions

1. Step 1: Heat oil in a skillet over high heat. Add ground beef and stir fry, breaking up the pieces with a spatula, for about 7-10 minutes until the beef is browned and moisture has evaporated.
2. Step 2: Stir taco seasoning into the ground beef until well combined. Optionally, add 1/4 cup of water with the seasoning and let it simmer briefly to enhance the flavor.
3. Step 3: Meanwhile, combine romaine lettuce, grape tomatoes, cheddar cheese, avocado, green onions, salsa, and sour cream in a large bowl.
4. Step 4: Add the seasoned ground beef to the bowl and toss everything together until well mixed. Serve immediately and enjoy!

Tips & Variations

• Use ground turkey or chicken for a leaner protein alternative.
• Add black beans or corn for extra texture and fiber.
• Swap cheddar cheese for a Mexican blend or pepper jack for a little spice.
• For a dairy-free version, replace sour cream with a vegan alternative or Greek yogurt.

Storage

Store leftover taco salad and beef separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving to keep the lettuce fresh. Reheat the ground beef in the microwave or on the stovetop before adding to the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but keep the cooked beef and salad ingredients separate until serving to prevent the lettuce from becoming soggy.

What can I use instead of avocado oil?

Any neutral cooking oil like canola, vegetable, or olive oil will work well for browning the beef.

Healthy Taco Salad Recipe

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★★★★★

4.6 from 51 reviews

A quick and healthy Taco Salad recipe combining seasoned ground beef with fresh vegetables and classic toppings. This easy-to-make dish delivers bold flavors with a nutritious twist, perfect for a satisfying weeknight meal or light lunch.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 1 lb Ground beef
• 1 tsp Avocado oil (or any oil of choice)
• 2 tbsp Taco seasoning (store-bought or homemade)

Vegetables and Toppings

• 8 oz Romaine lettuce (chopped)
• 1 1/3 cup Grape tomatoes (halved)
• 3/4 cup Cheddar cheese (shredded)
• 1 medium Avocado (cubed)
• 1/2 cup Green onions (chopped)
• 1/3 cup Salsa
• 1/3 cup Sour cream

Instructions

1. Heat the oil and cook ground beef: Heat avocado oil in a skillet over high heat. Add ground beef and stir fry, breaking up the pieces with a spatula, for 7-10 minutes until the beef is fully browned and moisture has evaporated.
2. Season the beef: Stir the taco seasoning into the browned beef until well combined. Optionally, add 1/4 cup water and let the mixture simmer briefly to enhance flavor.
3. Prepare the salad base: While the beef cooks, combine chopped romaine lettuce, halved grape tomatoes, shredded cheddar cheese, cubed avocado, and chopped green onions in a large bowl.
4. Assemble the taco salad: Add the cooked and seasoned ground beef to the bowl of vegetables and toppings. Toss everything together gently to evenly distribute ingredients.
5. Add salsa and sour cream: Serve the taco salad with salsa and sour cream on the side or spooned on top, according to preference.

Notes

• For added moisture and flavor, simmer the beef with the seasoning and 1/4 cup water as suggested.
• Use avocado oil or another high smoke point oil for best results when cooking beef.
• Customize your taco salad by adding black beans, corn, or jalapeños as preferred.
• This recipe is easily doubled for larger servings.
• Leftover salad can be kept in the fridge for up to 2 days, but avocado may brown.

Keywords: Taco Salad, Ground Beef Salad, Easy Taco Recipe, Healthy Salad, Mexican Salad