50 min 4
Ground Beef Taco Salad
Taco salad is one of the easiest recipes to whip up on a busy weeknight. The best part about this recipe is that the taco meat can be doubled and reserved for other dishes, such as the Cheesy Taco Shells. This recipe freezes well, but be sure to thaw completely before reheating.
FOR THE TACO MEAT: 2 tablespoons olive oil
½ cup diced onion
2 garlic cloves, minced
1 green bell pepper, diced
1 jalapeño pepper, diced
6 ounces diced tomatoes, divided
1 pound 80-percent lean ground beef
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 avocado, diced
FOR THE TOPPINGS: ½ cup shredded Cheddar cheese
¼ cup sour cream
Fresh cilantro, chopped
Directions Preparing:30 minCooking:20 min
Step 1TO MAKE THE TACO MEAT: In a large skillet over medium-high heat, heat the olive oil for about 1 minute. Add the onion and garlic. Cook for 2 minutes, until tender.
Step 2Add the bell pepper, jalapeño pepper, and 3 ounces of diced tomatoes to the skillet. Cook for 3 to 4 more minutes.
Step 3Transfer the mixture to a large bowl. Set aside. Reserve any liquid left in the skillet and place back over the heat.
Step 4Add the ground beef to the skillet. Cook for 8 to 10 minutes, crumbling the meat, until browned.
Step 5Add the cumin, paprika, salt, and pepper. Stir to combine.
Step 6Transfer the beef to the large bowl with the onion and pepper mixture. Toss to combine.
Step 7Mix in the remaining 3 ounces of tomatoes.
Step 8Gently stir in the avocado. Do not over mix.
Step 9Plate each serving of taco salad with a portion of the Cheddar cheese, sour cream, and cilantro toppings.
Nutrition Facts (per serving of 3:1)