Mexican · Lunch · Dinner
Taco Salad
Crisp romaine piled high with smoky spiced lean beef, black beans, juicy tomatoes and salsa, finished with crunchy oven-baked corn tortilla strips. It has all the fun of taco night in a lighter, veggie-packed bowl.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 35% · Fat 36% · Protein 29%
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Ingredients
For 4 servings- 4104 gcorn tortillas (6-inch)
- 2 tsp9 golive oil
- 1 lb450 glean ground beef (93% lean)
- 1 small70 gyellow onion, finely diced
- 2 cloves6 ggarlic, minced
- 1 tbsp8 gchili powder
- 1 tspground cumin
- 1 tspsmoked paprika
- 1/2 tspdried oregano
- 1/4 tspsalt
- 1/4 cup60 gwater
- 1 can (15 oz)240 gblack beans, canned, rinsed and drained
- 1 large head (about 8 cups)360 gromaine lettuce, chopped
- 1 cup150 gcherry tomatoes, halved
- 230 ggreen onions, sliced
- 1 medium140 gavocado, diced
- 3/4 cup195 gtomato salsa
- 2 tbsp (1 lime)30 glime juice
- 1/4 cupfresh cilantro, chopped
- 1/4 cup28 greduced-fat cheddar, shredded (optional)
- 1/2 cup120 gplain nonfat Greek yogurt (optional)
Steps
- 1
Heat the oven to 200 °C / 400 °F and line a baking sheet with parchment.
- 2
Cut the tortillas into thin strips, toss with 1 tsp of the olive oil and a pinch of the salt, and spread them on the sheet in one layer.
- 3
Bake the strips for 10-12 minutes, shaking once, until golden and crisp, then let them cool.
- 4
Meanwhile, heat the remaining 1 tsp olive oil in a large skillet over medium-high heat and cook the onion for 3 minutes until softened.
- 5
Add the beef and cook, breaking it up, for 5-6 minutes until no pink remains and it reaches 71 °C / 160 °F.
- 6
Stir in the garlic, chili powder, cumin, paprika, oregano and remaining salt and cook for 30 seconds.
- 7
Add the water and black beans and simmer for 2-3 minutes until the liquid mostly coats the meat, then take the pan off the heat.
- 8
Toss the romaine with the lime juice and divide it among four bowls.
- 9
Top each bowl with the beef and bean mixture, tomatoes, green onions, avocado and salsa.
- 10
Scatter over the cilantro, the cheddar and a spoonful of Greek yogurt if using, then finish with the baked tortilla strips just before serving.
Swaps, storage and make-ahead
Swaps
- Use 1 lb lean ground turkey or chicken instead of the beef for a milder flavour, cooking it until no pink remains and it reaches 74 °C / 165 °F.
- For a vegetarian bowl, replace the beef with a second can of rinsed black or pinto beans and simmer them with the spices and water.
- Make it dairy-free by leaving out the cheddar and Greek yogurt and adding extra avocado or a dairy-free yogurt.
- If you need it gluten-free, choose corn tortillas, spices and salsa labelled gluten-free.
Storage
Refrigerate the beef and bean mixture in an airtight container within 2 hours and use within 3 to 4 days, reheating until steaming hot; keep the lettuce, toppings and tortilla strips separate, since the assembled salad is best eaten fresh. The cooled tortilla strips keep in an airtight container at room temperature for 2 to 3 days.
Make ahead
Bake the tortilla strips and cook the beef and bean mixture up to 3 days ahead, storing them separately, and chop the romaine, tomatoes and green onions a day ahead. Dice the avocado and assemble just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (466 g) | Per 100 g | |
|---|---|---|
| Calories | 420 kcal | 90 kcal |
| Protein | 32.2 g | 6.9 g |
| Carbohydrates | 37.4 g | 8 g |
| of which sugars | 6.1 g | 1.3 g |
| Fiber | 12.7 g | 2.7 g |
| Fat | 17.1 g | 3.7 g |
| of which saturated | 4.5 g | 1 g |
| Sodium | 875 mg | 188 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
