Ten Minute Taco Salad
This healthy, brightly-colored taco salad is sure to be a hit with the family! The recipe you need to know for the nights when you don’t feel like cooking.
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salads
Ingredients
Scale
- 1 lb grass-fed ground beef
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp seasoning salt
- 8 cups baby romaine lettuce
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, warmed
- 1 cup thinly sliced radishes
- ½ cup chopped white onion
- ½ cup shredded cheese *
- 1 avocado, thinly sliced
- 1 lime, cut into wedges
- Your favorite salsa
Instructions
- Season beef with paprika, cumin, and seasoning salt. Brown the meat over medium heat, crumbling as it cooks. Remove from heat after it is cooked through.
- To assemble salads, split romaine, corn, beans, radishes, onion, and cheese between 4 plates and toss together. Top with ground beef, avocado slices, and a lime wedge. Use salsa as your dressing!
Notes
*To make this dish dairy-free, use vegan or almond cheese.
Find it online: http://samanthaelaine.net/ten-minute-taco-salad/