Fiesta Taco Salad

The ground beef taco salad served in a white bowl set on an aqua colored table with a blue linen, a form, and a small dish with dressing in the background.

This fiesta taco salad is a quick and easy recipe that's perfect for weeknight dinners. With flavorful ground beef and all your favorite taco and salad toppings, it's a delicious meal that's sure to satisfy everyone at the table.

Course Salad

Cuisine American

Keyword easy salads, taco recipes

Prep Time 10

Cook Time 30

Le the meat cool off 15

Total Time 55

Servings

Calories 502kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Oil use a neutral oil with a high smoke point we used canola oil
1 pound Lean Ground Beef use 93/7 or 90/10 lean to fat ratio
½ tablespoon Chili Powder
1 teaspoon Salt we used kosher salt
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Cumin
¼ teaspoon Black Pepper or to taste
1 (8 ounce) can Tomato Sauce
2 tablespoons Beef Broth
12-16 ounces Lettuce chopped, divided (romaine, green leaf, and iceberg are good choices)
6-8 ounces Grape Tomatoes cut in halves or thirds, divided (or use another type of tomato, cut into bite sized pieces)
1 cup Shredded Cheddar Cheese divided
1 cup Tortilla Strips divided (or use crumbled corn tortilla chips)
½ cup Ranch Salad Dressing or your dressing of choice (good options include chipotle ranch and thousand island)

Instructions

Heat the oil in a large (preferably non-stick) skillet over medium-high heat. When the oil is hot, but not smoking, add the ground beef.
Sprinkle it with the chili powder, salt, garlic powder, onion powder, cumin, and black pepper. Stir well to combine the beef with the spices.
Arrange it in single layer. Cook for 2-3 minutes. Stir well and arrange in one layer again. Cook for another 2-3 minutes until no longer pink. Stir and break up any large pieces with a wooden spoon or spatula.
Add the tomato sauce and beef broth to the ground meat, stir. Then, lower the heat to medium-low, cover the skillet and cook for approximately 20 minutes until it is no longer saucy. Stir occasionally and keep it simmering, lower or raise the heat as needed.
Let the taco meat cool enough so it’s not piping hot when it is added to the salad. Stir it occasionally to release steam so it cools faster. In the meantime, gather and prep the ingredients for the salad.
Add about 3 ounces of lettuce to a large salad bowl. Divide the ground beef evenly into four servings.
Layer ¼ of the ground beef taco meat and ¼ of the tomatoes, cheese, and tortilla strips (or your chosen toppings) over the lettuce. Repeat with the remaining ingredients to build the other salads.
Add the salad dressing right before serving.

Nutrition