Taco Salad with Beef

I’m always looking for quick and easy dinner ideas. In fact, ‘quick and easy’ is my mantra when it comes to cooking. If that’s you, check out this Taco Salad with Beef. Super-delicious and can be made in under 30 minutes. You can also meal prep it and enjoy later. (My kind of cooking!)
If you’re vegan, don’t fret. Check the notes section on how you can easily make this salad vegan.


Taco Salad with Beef
2 servings

8 ozs Extra Lean Ground Beef
1 tbsp Chili Powder
1 1/2 tsps Cumin
1/4 tsp Sea Salt
1/2 cup Cherry Tomatoes (chopped)
1/2 Jalapeno Pepper (chopped)
1 stalk Green Onion (chopped)
1 1/2 tbsps Lime Juice (divided)
1 head Romaine Hearts (chopped)
1 tbsp Extra Virgin Olive Oil
1 Avocado (sliced)

In a pan over medium-high heat, brown the beef. Break the meat into very small pieces with a spatula and cook until no longer pink, about 5 minutes. Drain any excess drippings, but keep the beef in the pan.

Add the chili powder, cumin, salt, tomatoes, jalapeno and green onion to the beef. Stir to combine. Cook for another 5 minutes until tomatoes are very soft. Remove from heat and stir in half of the lime juice. Season with additional salt if needed.

In a large mixing bowl toss the chopped romaine lettuce with olive oil and remaining lime juice.

To assemble the salad, divide lettuce between plates and top evenly with beef and avocado. Serve immediately and enjoy.

Storage - Refrigerate beef and lettuce separately in airtight containers for up to 3 days. Assemble salad just before serving.
More Flavor - Top salad with additional tomatoes, sliced jalapenos, green onions, salsa, cilantro, lime juice or hot sauce.
Make it Vegan - Use black beans instead of ground beef.