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Taco Salad with Ground Beef, Fresh Vegetables, and Lime Vinaigrette Recipe

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4.3 from 11 reviews

This vibrant Taco Salad recipe combines seasoned ground beef, fresh vegetables, crunchy tortilla strips, and a zesty lime vinaigrette for a fresh and flavorful meal perfect for lunch or dinner. Ready in just 30 minutes, it features a crisp mix of romaine lettuce, tomatoes, jicama, corn, and avocado, topped with cheddar cheese and sour cream for a satisfying Tex-Mex inspired dish.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Ground Beef Taco Meat

  • 2 teaspoons olive oil
  • ½ yellow onion, diced
  • 1 pound lean ground beef
  • 2 tablespoons taco seasoning (or homemade taco seasoning)
  • 1 cup tomato sauce

For the Salad

  • 8 cups Romaine lettuce (or iceberg), chopped
  • 2 large tomatoes, cored, seeded, diced
  • ½ cup green onion, chopped
  • ½ cup black olives, halved
  • 1 medium jicama, peeled and chopped
  • 1 cup corn kernels
  • 1 cup tortilla strips
  • 1 cup cheddar cheese, shredded
  • 1 large avocado, peeled, pitted, and sliced (or homemade guacamole)
  • ½ cup sour cream
  • Optional toppings: salsa, black beans, diced bell pepper, jalapeño, Spanish rice

For the Lime Vinaigrette

  • ¼ cup olive oil
  • ¼ cup fresh lime juice (plus zest of one lime)
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh cilantro, minced
  • Salt and pepper, to taste

Instructions

  1. Sauté the onions: Heat a large skillet over medium-high heat. Add the olive oil and diced yellow onion and sauté for 4-5 minutes or until the onions soften, stirring often to prevent burning. Reduce heat to medium if needed.
  2. Cook the ground beef: Add the ground beef to the skillet with onions. Break the beef into small pieces using a wooden spoon or spatula and cook thoroughly. Once cooked, drain about three-quarters of the liquid and fat from the skillet.
  3. Add seasoning and tomato sauce: Return skillet to medium-high heat. Stir in the taco seasoning and tomato sauce with the beef. Cook for an additional 5 minutes, stirring frequently to combine flavors well.
  4. Prepare the vinaigrette: Combine olive oil, fresh lime juice, lime zest, honey, red wine vinegar, minced garlic, Dijon mustard, and fresh cilantro in a jar with a tight-fitting lid. Shake vigorously until emulsified. Season with salt and pepper to taste.
  5. Assemble the salad: In a large salad bowl, place the chopped lettuce. Top evenly with the cooked seasoned ground beef, diced tomatoes, green onions, black olives, chopped jicama, corn kernels, tortilla strips, shredded cheddar cheese, and sliced avocado. Add sour cream and any optional toppings you desire like salsa or black beans.
  6. Serve: Divide the salad into individual bowls. Drizzle each serving generously with the fresh lime vinaigrette or a dressing of your choice. Enjoy immediately.

Notes

  • Use lean ground beef for a healthier option and to reduce fat content.
  • Jicama adds a unique crunch, but can be substituted with cucumbers if unavailable.
  • Homemade taco seasoning can be used for better control of sodium and spice level.
  • If preferred, guacamole can replace sliced avocado for creaminess.
  • Salad is best served fresh to maintain crispness of vegetables and tortilla strips.
  • Store dressing separately and add just before serving to prevent sogginess.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://avascooking.com/taco-salad-with-ground-beef-fresh-vegetables-and-lime-vinaigrette-recipe/