Taco Salad

Name: Taco Salad
Cook time: 30 min
Yield: 4 servings
Ingredients: Plain Greek Yogurt; Lime Juice; Cumin; Chili Powder; Garlic Powder; Kosher Salt; Black Pepper; Fresh Cilantro; Lean Ground Beef; Extra-Virgin Olive Oil; Cumin; Chili Powder; Garlic Powder; Oregano; Ancho Powder; Sea Salt; Black Pepper; Romaine Lettuce; Tomatoes; Radishes; Avocado; Red Onion; Cheddar Cheese; Tortilla Chips; Cilantro

Recipe by Fran Allen

Ingredients

Time

30m

Serves

This is one of my go-to summer recipes. Crispy lettuce, cool and refreshing dressing and satisfying spiced beef. This low effort meal is refreshing while also being hearty and filling. It’s a great meal prep for the week or make for those busy weeknights. My favorite part is the creamy cilantro, lime dressing.

Gluten-Free

Kid-Friendly

30-Minute Meal

Ingredients

4 oz

Plain Greek Yogurt

2 tsp

Lime Juice

1/8 tsp

Cumin

1/4 tsp

Chili Powder

1/4 tsp

Garlic Powder

1/4 tsp

Kosher Salt

1/4 tsp

Black Pepper

4 Tbsp

Fresh Cilantro

1 lb

Lean Ground Beef

1/2 Tbsp

Extra-Virgin Olive Oil

1 Tbsp

Cumin

1 Tbsp

Chili Powder

1 Tbsp

Garlic Powder

1 tsp

Oregano

1 tsp

Ancho Powder

1 tsp

Sea Salt

1/2 tsp

Black Pepper

2 heads

Romaine Lettuce

cleaned and chopped

1/2 cup

Tomatoes

diced

1/2 cup

Radishes

sliced

Avocado

sliced

1/4 cup

Red Onion

finely sliced

1/2 cup

Cheddar Cheese

grated

1 cup

Tortilla Chips

broken into smaller pieces

1/4 cup

Cilantro

chopped

Instructions

In a Blender combine the yogurt, lime juice, cumin, ⅛ teaspoon cumin,¼ teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper and 4 Tablespoons fresh cilantro. Blend until smooth and slowly add 1-2 Tbsp of cold water if needed.

In a skillet on medium heat add your olive oil and beef. Cook until browned and cooked through, drain any excess fat from the pan and add your remaining spices and continue to cook until spices are fragrant. Set aside until read to assemble your salads.

Layer lettuce among individual plates. Top each with chips, beef mixture, cheese, tomatoes, radishes, avocado, red onion and a drizzle of the dressing. Add chopped cilantro on top and serve immediately.

Notes: You may substitute a leaner ground meat like Turkey or chicken if you wish. Skip the spice. If you’re not a fan of spicy food, feel free to leave out the jalapeño and chili powder. Make it ahead. If you prep the components ahead of time and store them separately, this recipe is a great choice for a make-ahead lunch. Assemble the salad in the morning, and toss on the dressing and the avocado right before you’re ready to eat!