American · Lunch
Taco Salad
Tex-Mex composed salad of seasoned ground beef browned with chili powder and cumin, served over crisp lettuce with black beans, tomato, cheddar, avocado and crushed tortilla chips, finished with sour cream, salsa and lime wedges.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
768Calories
34.4gProtein
54.4gFat
34.9gCarbs
7.1gSugar
10.4gFiber
712mgSodium
163mgChol
18.6gSat Fat
823mgPotassium
287mgCalcium
3.8mgIron
1.2mcgVitamin B12
28mgVitamin C
gluten-free
high-fiber
spice-route
all-time-classics
gluten-free
thirty-min-meals
Instructions
1
Prep
Dice the onion, mince the garlic, shred the lettuce, dice the tomato, slice the avocado, crush the tortilla chips and drain the black beans.
2
Sauté
Heat the vegetable oil in a skillet over medium heat and cook the onion 3 minutes until translucent, then add the garlic 30 seconds until fragrant.
3
Fry
Raise to medium-high and add the ground beef, breaking it apart and cooking 5 to 6 minutes until browned with no pink remaining and fat rendered clear.
4
Bloom
Stir the chili powder, cumin, smoked paprika and salt into the beef over medium heat, cooking 1 minute until the spices darken and smell toasty, then drain fat.
5
Plate
Spread lettuce in a bowl, scatter black beans, tomato and cheddar, spoon the beef in, fan avocado, add tortilla chips, dollop sour cream and salsa, tuck lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 11 onion (120g)
- 2 clove2 clove garlic
- 2 tbsp30ml vegetable oil
- 4 cups150g romaine lettuce
- 2/3 cup120g canned black beans, drained
- 11 medium tomato (120g)
- 2/3 cup70g shredded cheddar
- 11 avocado (140g)
- 2 oz56g tortilla chips
- 4 tbsp60g sour cream
- 4 tbsp60g tomato salsa
- 11 lime, cut into wedges
- a pinch of salt
