Quick Description
A crunchy, fresh, high-protein taco salad packed with seasoned ground beef, crisp lettuce, juicy tomatoes, black beans, crunchy tortilla bits, and a creamy dressing. Perfect for meal prep or a filling lunch without the carbs of a tortilla.
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients List
For the Salad
- 1 lb lean ground beef (90–93% lean)
- 1 tablespoon taco seasoning
- 4 cups chopped romaine or iceberg lettuce
- 1 cup diced tomatoes
- ½ cup diced red onion
- ½ cup black beans (drained & rinsed)
- ¼ cup shredded cheddar (optional)
- ¼–½ cup crushed tortilla chips (for topping)
For the Dressing
- ½ cup Greek yogurt or light mayo
- 1 tablespoon taco seasoning
- 1 teaspoon lime juice
- 1–2 tablespoons water to thin (optional)
Instructions
-
Cook the beef
Brown ground beef in a skillet over medium heat. Add taco seasoning and a splash of water. Cook until absorbed and beef is fully seasoned. Let cool slightly. -
Prep the vegetables
Chop lettuce, dice tomatoes, and red onion. Rinse black beans. -
Make the dressing
In a small bowl, whisk Greek yogurt/light mayo, taco seasoning, and lime juice. Adjust thickness with water if needed. -
Assemble the salad
Add lettuce to a large bowl. Top with tomatoes, red onion, black beans, and seasoned beef. -
Add crunch & serve
Drizzle with dressing. Sprinkle crushed tortilla chips and cheddar on top. Enjoy immediately.
Additional Notes
- Add jalapeños for heat.
- Add avocado for healthy fats.
- Double the beef for even higher protein.
Dietary Info
- High-protein
- Moderate carb (tortilla chips optional)
- Gluten-free if using GF chips
- Meal-prep friendly
Flavor Tips & Variations
- Add corn, salsa, or pico de gallo.
- Use chicken or turkey instead of beef.
- Add ranch seasoning to the dressing for a Tex-Mex twist.
Ingredient Substitutions
- Ground beef → ground turkey or chicken
- Black beans → pinto beans or kidney beans
- Greek yogurt → sour cream
Recipe Variations & Serving Suggestions
- Serve over cauliflower rice for more volume.
- Wrap in a low-carb tortilla for a taco wrap.
- Make mini bowls for a party appetizer.
Storage & Make-Ahead
- Store beef separately from veggies.
- Salad stays fresh 2–3 days.
- Add chips just before serving to keep them crunchy.
