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Beef Taco Salad with Creamy Lime Dressing Recipe

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3.9 from 15 reviews

Beef Taco Salad is a quick and satisfying dish that combines seasoned ground beef, fresh vegetables, crunchy tortilla chips, and a zesty creamy lime dressing. Perfect for a weeknight meal, this recipe delivers bold taco flavors in a nutritious salad format, ready in just 20 minutes.

Ingredients

For the beef:

  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried coriander (or dried oregano)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • 2 tablespoons tomato paste
  • ¼ cup beef broth or water

For the salad:

  • 1 head romaine lettuce, chopped (about 6-7 cups)
  • 2 cups grape tomatoes, halved
  • ½ cup red onion, diced
  • 1 medium ripe avocado, diced
  • 1 cup cooked corn (canned or cooked from frozen)
  • 1 cup shredded cheddar cheese (or Tex-Mex blend)
  • ½ cup fresh cilantro, loosely packed
  • 1 cup tortilla chips, crushed (or tortilla strips)

For the dressing:

  • ¼ cup Greek yogurt (or sour cream)
  • 2-3 tablespoons lime juice

Instructions

  1. Prepare the beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
  2. Season the beef: Add 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon dried coriander (or oregano), ½ teaspoon salt, and ¼ teaspoon ground black pepper to the beef. Stir well to evenly coat the meat with spices.
  3. Add tomato paste and broth: Stir in 2 tablespoons tomato paste and ¼ cup beef broth or water to the skillet. Cook for an additional 2-3 minutes, allowing the flavors to meld and the mixture to thicken slightly.
  4. Assemble the salad base: In a large salad bowl, combine 6-7 cups chopped romaine lettuce, 2 cups halved grape tomatoes, ½ cup diced red onion, 1 diced ripe avocado, 1 cup cooked corn, 1 cup shredded cheddar or Tex-Mex cheese, and ½ cup loosely packed fresh cilantro.
  5. Prepare the dressing: In a small bowl, mix ¼ cup Greek yogurt (or sour cream) with 2-3 tablespoons fresh lime juice until smooth and creamy.
  6. Combine salad and beef: Add the cooked, seasoned beef to the salad mixture and toss gently to combine all ingredients evenly.
  7. Serve: Top the salad with 1 cup crushed tortilla chips or tortilla strips for added crunch. Drizzle the creamy lime dressing over the top and serve immediately.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • Use fresh lime juice for the dressing to enhance the tangy flavor.
  • Adjust the spice levels by increasing or decreasing chili powder according to taste.
  • If preferred, use sour cream instead of Greek yogurt for the dressing.
  • Serve immediately after adding tortilla chips to prevent sogginess.

Find it online: http://recipesbyliza.com/beef-taco-salad-with-creamy-lime-dressing-recipe/