Name: Easy Hearty Beef Taco Salad
Prep time: 15 min
Cook time: 15 min
Ingredients: 3-4 cloves garlic (minced); 1 lb ground beef; 2 tsp cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 1 1/2 tsp chipotle powder (divided); 1/2 tsp onion powder; 4 large gluten-free corn tortillas (cut into thin strips); 3 tbsp extra virgin olive oil (divided); 1 cup black beans (drained and rinsed); 1/2 head iceberg lettuce (finely chopped); 1 large ripe avocado (chopped); 2 cups cherry or grape tomatoes (quartered); 1/4 small red onion (finely diced); 1 cup frozen sweet corn (warmed); 2 tbsp fresh lime juice; 3/4 cup Mexican blend or Monterey Jack cheese (finely shredded)

Who doesn’t love tacos? I don’t think I’ve ever met anyone who doesn’t love tacos, have you? If such a unicorn exists would you let me know? Anyways, my family and especially my kids, love “Taco Tuesday” and really almost any Mexican food is a hit around our house. Here’s the thing though, sometimes you just want a lighter version of a taco but still with all the flavours and yummy goodness of a hearty beef taco, enter, my easy hearty beef taco SALAD recipe.

I just have to say that this beef taco salad recipe is a really great way to use a ton of your homestead harvested food. If you raise your own beef, this is an easy way to use up some of that ground beef in the freezer. Use whatever harvested veggies tickle your fancy. You could even use some canned ingredients as well like pickled jalapeños if that’s your jam. If have your own source of dairy and you make your own cheese and sour cream, add that too!

Look for the printable recipe card at the bottom.

Beef Taco Salad Recipe

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4

Ingredients:

3-4 cloves garlic, minced
1 lbs. lean ground beef
2 t. ground cumin
1 t. smoked paprika
½ t. chili powder
1½ t. chipotle powder, divided
½ t. onion powder
Sea salt and black pepper, to taste
4 large gluten-free corn tortillas, cut into thin strips
3 T. extra virgin olive oil, divided
1 c. black beans, drained and rinsed
½ head iceberg (or any kind really) lettuce, finely chopped
1 large ripe avocado, chopped
2 c. cherry or grape tomatoes, quartered
½ small red onion, diced small
1 c. frozen sweet corn, warmed
2 T. fresh lime juice
¾ c. Mexican blend cheese, finely shredded

Directions:

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Heat a large skillet over medium heat. Add the garlic and ground beef and season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the meat is browned, approximately 8-10 minutes. Break up the beef with a spatula into small chunks while it cooks.
While the beef is browning, arrange the tortilla strips on the prepared baking sheet and brush lightly with one tablespoon olive oil. Place in the oven until slightly crispy, approximately 6-8 minutes.
Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.
Combine the lettuce, avocado, tomatoes, red onion, and corn in a large salad bowl. Sprinkle with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine.

To serve, transfer salad to a decorative serving platter and top with the seasoned beef and black beans, Mexican cheese, and crispy tortilla strips, if desired. Enjoy!