Fully Loaded Taco Salad
All the fixings of tacos without the shells! A beef taco in a bowl. Simple, tasty, and nutritious.
For the taco meat:
- 1 lb ground beef
- 2-3 tbsp taco seasoning see recipe below
- 1/2 cup water
For the salad:
- 1 container mixed greens
- 1/2 bell pepper sliced lengthwise
- 1 handful cherry tomatoes sliced in half
- 2 green onions diced
- 1 avocado pitted and sliced
- 1/4 cup cilantro roughly chopped
- 1 jalapeno pepper sliced
- 1 cup cheddar cheese grated
- 2 cups fire roasted tomato salsa recipe below
Additional salad toppings:
- sour cream
- corn chips
On the stove top, heat a skillet on medium heat. Add the ground beef and cook until no longer pink, about 5 minutes. Drain the excess fat and return to the stove. Add taco seasoning and water, and simmer until the water has reduced by half and it is starting to thicken. About 5 minutes.
On a large serving plate, scatter the mixed greens. Add the beef, bell pepper, cherry tomatoes, green onions, avocado, cilantro and jalapeno pepper. Serve the cheddar cheese and salsa and any additional toppings alongside the salad.
Homemade Taco Seasoning
Avoid store-bought taco seasoning that's chock-full of salt and ingredients that no one can pronounce. Make a double batch and store it along with your spices for easy weeknight tacos.
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp dried red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
Measure all the ingredients into a small jar or air tight container. Shake it up to give it a good mix. Store until ready for use.
Use 2-3 tbsp per 1 lb of meat.
For ground beef tacos: once the meat is cooked, add 2-3 tbsp of seasoning and 1/2 cup of water. Cook until water has reduced to half and is thickened.
If you are sensitive to heat, omit the red pepper flakes. If you like a little bit of a kick, add another 1/4 tsp!
Fire Roasted Tomato Blender Salsa
Inspired by authentic Mexican salsa, this salsa is bright, fresh, and only takes 5 minutes to prepare.
- 1 can fire roasted diced tomatoes
- 1 tbsp tomato paste
- 1/4 cup cilantro
- 1 clove garlic roughly chopped
- 1/2 white onion roughly chopped
- 2 chipotle peppers in adobo seeds scraped and removed
- 1 tsp chipotle adobo sauce
- 1/2 tsp ground cumin
Put all ingredients in a food processor and pulse about 10 times, until all the ingredients are diced. Don't over blend or your salsa will become soupy!
Store in an air tight container in the fridge for up to a week. (If it lasts that long).
This is versatile recipe so make it your own!
If you like a spicier salsa, keep the seeds in the chipotle peppers. Feel free to add more garlic or cilantro. Or a squeeze of lime.