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Beef Taco Salad Recipe: Quick, Flavorful, and Family-Friendly
Maya Bennett

Beef Taco Salad Recipe

A hearty beef taco salad combining bold Mexican flavors with crisp lettuce and fresh toppings. Perfect for backyard gatherings or quick weeknight meals with customizable dietary adaptations.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb. lean ground beef (85/15 ratio)
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons taco seasoning
  • 2 tablespoons tomato paste
  • 2 cups vegetable oil
  • 2 (4-inch) corn tortillas
  • 2 heads romaine lettuce
  • 2 1/2 cups cherry tomatoes
  • 1 (15-oz.) can black beans, rinsed
  • 1 cup shredded cheddar cheese
  • 1/2 cup pico de gallo

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Coarsely chop romaine lettuce and season with salt
  3. B Browna ground beef in a skillet, adding taco seasoning, tomato paste, salt, and pepper
  4. Add crumbled black beans to beef mixture
  5. Cut tortillas into 1/4-inch strips, toss with 1 tbsp oil, and bake until golden (10-12 minutes)
  6. Assemble salad with lettuce, beef mixture, cherry tomatoes, tortilla strips, cheese, and pico de gallo
  7. Optional: dress with lime juice or ranch-style dressing

Notes

Substitute halal/vegetarian ground beef or tofu for a plant-based version
Use gluten-free/rice tortillas for dietary restrictions
Store leftover salad components separately for freshness up to 3 days