Mexican · Lunch
Ground Beef Salad
Ground beef simmered with onion, garlic, cumin and chili powder, spooned warm over crisp romaine with black beans, corn, tomato, avocado and cotija cheese. Finished with lime juice and cilantro, it balances seared savory meat against cool, crunchy vegetables and tangy citrus.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
565Calories
36.8gProtein
35.9gFat
28.4gCarbs
6.9gSugar
9.8gFiber
520mgSodium
128mgChol
12.6gSat Fat
1180mgPotassium
230mgCalcium
5.4mgIron
2.9mcgVitamin B12
24mgVitamin C
protein-rich
low-carb
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice onion and garlic, chop romaine, dice tomato, slice avocado and lay everything near the stove.
2
Heat olive oil in a skillet over medium heat, add onion and sauté for 2 minutes until translucent.
3
Add ground beef and garlic, breaking meat apart with a spatula, and cook over medium-high heat for 6–7 minutes until no pink remains.
4
Stir in cumin, chili powder and smoked paprika, cooking for 1 minute until fragrant, then pile romaine on a plate and scatter beans, corn, tomato and avocado over it.
5
Spoon warm beef mixture over salad, squeeze lime juice over everything and scatter cotija cheese and cilantro on top.
6
Plate
Season with salt and black pepper to taste and serve immediately while beef is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 3.6 oz100g cooked black beans
- 2.8 oz80g corn kernels
- 6 oz170g romaine lettuce
- 11 small tomato
- 11 avocado
- 1.4 oz40g cotija cheese
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- salt, to taste
- black pepper, to taste
