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Ground Beef Taco Salad

Colorful ground beef taco salad with fresh lettuce and creamy avocado.
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This deconstructed taco in a bowl is the perfect weeknight meal, delivering a riot of textures and flavors in under 30 minutes. It features warm, spiced ground beef layered over crisp lettuce with fresh veggies, creamy avocado, and a zesty lime dressing. It’s a balanced, family-friendly dinner that feels like a treat, not a chore.

Ingredients

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  • 1 pound lean ground beef (90/10)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet (about 2 tablespoons) taco seasoning
  • 1/2 cup water
  • Salt and black pepper to taste
  • 1 large head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen/thawed, or canned/drained)
  • 1 large avocado, diced
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup sliced black olives
  • 1 cup tortilla strips or crushed tortilla chips
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1-2 tablespoons milk or buttermilk
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Cook the Taco Beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add ground beef, breaking it up with a spoon, and cook until no longer pink. Stir in minced garlic and cook for 1 minute. Sprinkle taco seasoning over the beef, pour in water, and stir well. Simmer for 3-5 minutes until liquid reduces. Season with salt and pepper. Remove from heat.
  2. Make the Creamy Dressing: While beef cooks, whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl. Add milk, one tablespoon at a time, until dressing reaches a drizzle-able consistency. Set aside.
  3. Assemble the Salad: In a large serving bowl or on individual plates, create a bed of chopped romaine lettuce. Arrange cherry tomatoes, black beans, corn, diced avocado, and black olives over the lettuce. Spoon the warm taco beef over the top. Sprinkle with shredded cheese and tortilla strips.
  4. Serve Immediately: Drizzle the creamy dressing over the assembled salad just before serving. Toss gently at the table or let everyone dig into their own layered creation.

Notes

For best results, assemble the salad just before serving to prevent wilting. Store components separately: cooked beef for up to 4 days in the fridge, dressing for up to 5 days, and prepped veggies in separate containers. The taco beef freezes well for up to 3 months. For a lower-carb version, omit black beans and corn.

Nutrition

Find it online: https://harmonymeal.com/ground-beef-taco-salad/