Beef Taco Salad with Chunky Tomato Dressing

  • Level: Easy
  • Yield: 4 servings
  • Total: 57 min
  • Prep: 35 min
  • Inactive: 10 min
  • Cook: 12 min


For the Meat:

3/4 pound lean ground beef (90 percent lean or higher)

2 cloves garlic, minced

1 (15.5-ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1/4 teaspoon cayenne pepper, plus more to taste

1/3 cup water

For the dressing:

4 medium tomatoes, diced

2 tablespoons olive oil

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the salad:

2 hearts romaine lettuce, chopped

1/2 cup grated Cheddar

2 ounces baked corn tortilla chips (about 32 chips)


  1. To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
  2. To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
  3. Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
  4. Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
  5. Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
  6. Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
  7. Good source of: Riboflavin, Vitamin K, Manganese
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56 Reviews


Absolutely our FAVORITE taco salad, now. Even my husband loved it. Made it according to the recipe ... except, I used some packaged taco seasoning I had left over (couple of heaping tablespoons). I did add avocado and diced onions on top, just because I needed to use the fresh avocado and we like onion on our tacos. Perfectly delicious and light! We LOVED the fresh tomato/lime dressing and will use that on other things!!

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