Easy Beef Taco Salads
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
For the beef:
- 2 T olive oil
- 1 lb grass-fed ground beef
- 1/4 yellow onion, diced
- 5 cloves garlic, minced
- 1/2 tsp cumin
- 2 T chili powder
- 1/2 tsp paprika
- 1/2 tsp salt, more to taste
- 1/4 tsp ground black pepper
For the Salad:
- 6 c Chopped Romaine
- 1/2 c cherry tomatoes, halved
- 1 avocado, diced
- Fresh Jalepeno, sliced
- Watermelon radish, sliced
- Lime wedges, for serving
- Tortilla chips, for serving (optional)
- Green onions, for serving
- Salsa, for serving
CHOLULA LIME DRESSING (OPTIONAL: can also use salsa as dressing)
- 1/4 c extra virgin olive oil
- 1 T Cholula Hot Sauce (I used Chili Garlic but the Original is also delicious)
- salt and pepper to taste
- 2 T fresh lime juice
- 2 T chopped cilantro
Instructions
- In a small bowl, combine all dressing ingredients and whisk together; set aside.
- Heat the oil in a skillet over medium-high heat, add onion and garlic and sauté for 2-3 minutes.
- Add the meat and cook, breaking up with the back of your spoon until cooked and no longer pink. Drain any excess grease and add spices. Stir to combine.
- To assemble the salads, place 2 c chopped romaine into serving bowls, followed by ground beef and toppings of choice.
- Drizzle with dressing, cilantro, green onions, and serve with lime wedges and tortilla chips.
