Beef Taco Salad
Seasoned beef, black beans, juicy grape tomatoes, creamy avocado and sweet corn, fresh lettuce, cheese, and crispy tortilla strips are all combined to perfection in this easy Beef Taco Salad recipe.
Ingredients
- 1 lb ground beef lean
- 4 large gluten-free corn tortillas cut into thin strips
- 1 cup black beans drained, rinsed
- ½ head iceberg lettuce finely chopped
- 1 large ripe avocado chopped
- 2 cups cherry or grape tomatoes quartered
- ½ small red onion diced, small
- 1 cup frozen sweet corn warmed
- ¾ cup Mexican Blend Cheese finely shredded
- 3-4 cloves garlic minced
- 2 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil divided
- ½ tsp onion powder
- 1½ tsp chipotle powder halved
- ½ tsp chili powder
- 1 tsp smoked paprika
- 2 tsp ground cumin
- sea salt and black pepper to taste
Instructions
- Preheat the oven to 450°F and line a rimmed baking sheet with either a Silpat mat or parchment paper. Set aside.
- Heat a large skillet over medium heat then add the garlic and ground beef. Season with the cumin, chili powder, paprika, onion powder, and 1 teaspoon of chipotle powder, Season with salt and pepper to taste. Mix well to combine.
- Cook, stirring occasionally until the meat is browned, about 8-10 minutes. Be sure to break up the beef into small chunks with a spatula while stirring.
- While beef is browning, arrange strips of tortilla on the prepared baking sheet. brush lightly with 1 tablespoon of olive oil. Place in oven until crispy - about 6-8 minutes.
- Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat, drain excess fat from skillet, and set aside.
- In a large salad bowl, combine the lettuce, avocado, corn, tomatoes, and onion. Sprinkle with remaining olive oil, chipotle, and fresh lime juice. Liberally season to taste with black pepper and salt, then toss to combine.
- To serve, transfer salad to platter and top with the seasoned beef black bean mixture, the Mexican Cheese, and tortilla strips.