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Taco Salad with Beef

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Taco Salad with Beef

Course: Salad
Keyword: dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 4
Calories: 342kcal


  • 1 lb Extra Lean Ground Beef
  • 2 tbsps Chili Powder
  • 1 tbsp Cumin
  • 1/2 tsp Sea Salt
  • 1 cup Cherry Tomatoes (chopped)
  • 1 Jalapeno Pepper (chopped)
  • 2 stalks Green Onion (chopped)
  • 3 tbsps Lime Juice (divided)
  • 2 heads Romaine Hearts (chopped)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Avocado (sliced)


  • In a pan over medium-high heat, brown the beef. Break the meat into very small pieces with a spatula and cook until no longer pink, about 5 minutes. Drain any excess drippings, but keep the beef in the pan.
  • Add the chili powder, cumin, salt, tomatoes, jalapeno and green onion to the beef. Stir to combine. Cook for another 5 minutes until tomatoes are very soft. Remove from heat and stir in half of the lime juice. Season with additional salt if needed.
  • In a large mixing bowl toss the chopped romaine lettuce with olive oil and remaining lime juice.
  • To assemble the salad, divide lettuce between plates and top evenly with beef and avocado. Serve immediately and enjoy.


  • Beef

    Nutrition info is for 96% lean beef. If you’re using a fattier cut, calorie and fat content will be higher.
  • Storage

    Refrigerate beef and lettuce separately in airtight containers for up to 3 days. Assemble salad just before serving.
  • More Flavor

    Top salad with additional tomatoes, sliced jalapenos, green onions, salsa, cilantro, lime juice or hot sauce.
  • Make it Vegan

    Use black beans instead of ground beef.


Serving: 4g | Calories: 342kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Cholesterol: 74mg | Sodium: 495mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3108IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 5mg

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