This recipe makes a beef taco salad bowl that includes seasoned minced beef that is served with a healthy salad and pieces of corn taco shells to add some crunch to the salad.

With summer around the corner, why not add this beef taco salad bowl to the list of salads you can enjoy during the warmer months ahead. This healthy salad is low in calories and high in protein which is important for your muscles. It is relatively low in in carbs and most of the carbs come from the taco shell which for me is the star of the show in this salad.

I love the crunchiness of the taco shells which goes perfectly with the seasoned beef. The seasoned beef is served with a crunchy fresh salad, some cheddar cheese and avocados. Optionally, it can be topped with some soured cream which goes nicely with this salad and is part of the recipe.

Ingredients for Beef Taco Salad Bowl

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Beef Filling

Oil - use any oil for cooking.
Beef mince - also known as ground beef. I use lean mince 5% fat for this taco salad recipe.
Onion – I use a brown onion but you can also use a red onion.
Garlic – use fresh garlic cloves.
Seasonings - salt, black pepper, garlic powder, onion powder, chilli powder, paprika and oregano.
Tomato puree - I use double concentrated.
Stock cube – use a chicken or beef stock cube dissolved in 500ml water. Try and go for a low salt version.

Salad

Crunchy taco shells – or you can also use tortilla chips.
Lettuce – I use romaine lettuce.
Onion – I use a red onion for the salad
Tomatoes – I use cherry tomatoes.
Cheese – I use cheddar cheese but you can use any cheese you prefer.
Avocado – I use a hass avocado.

Sour Cream Dressing

Soured cream - use fresh soured cream.
Mayonnaise - I use reduced fat mayonnaise.
Chives - use dried or fresh. This is optional.

How to Make Beef Taco Salad Bowl

1. Add the oil to the frying pan or skillet and place the pan on a medium to high heat. Once the oil has heated, add in the mince and start to break up the meat. Cook for 2 minutes then add in the chopped onions and chopped garlic. Keep turning the mince until all the beef is brown and you can no longer see any pink.

2. To the beef, add the salt, black pepper, garlic powder, onion powder, paprika and oregano then mix them into the beef. Mix in the tomato puree then pour in the stock. Reduce the heat to low to medium and allow to cook for 25 minutes. After 25 minutes, increase the heat and continue to cook until all the water evaporates. When the water has completely dried out, remove the pan from the heat and set aside while you prepare the taco shells and salad.

3. Warm the taco shells in the oven according to the instructions on the packaging. Remove from the oven and break them up into pieces. To assemble the salad, add the romaine, red onions and cherry tomatoes to the bowls. Top with the beef then sprinkle the cheese onto the beef. Add the sliced avocados and add in the broken taco shells. Mix together the soured cream, mayonnaise and chives then add to the salad and serve immediately.

Recipe Tips

You can use any type of lean mince or lean ground meat for this taco salad recipe including turkey, chicken or pork. Lamb doesn’t work as well as it tends to be quite greasy.
You can easily half the recipe if you only need 2 servings or you can divide the ingredients by 4 to make 1 serving.

Nutrition

Storage

You can prepare the beef in advance and store in the fridge for up to 3 days.

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Beef Taco Salad

This beef taco salad is made with seasoned beef that is served with a healthy salad and pieces of corn taco shells to add some crunch to the salad.

Prep Time10

Cook Time35

Total Time45

Yield: 4 servings

Calories: 522kcal

Ingredients

For the Beef Filling

1 teaspoon sunflower oil
400g beef mince 5% fat
1 medium onion chopped
2 cloves garlic cloves chopped
½ tsp salt optional
½ teaspoon black pepper
1 teaspoon garlic powder/granules
1 teaspoon onion powder/granules
½ teaspoon chilli powder
¾ teaspoon paprika
½ teaspoon oregano
2 tablespoon tomato puree
500ml chicken or beef stock cube (low sodium) (or 1 stock cube dissolved in 500ml water)

For the Salad

4 crunchy taco shells or tortilla chips
250g romaine lettuce chopped
1 medium red onion finely chopped
200g cherry tomatoes halved
80g cheddar cheese grated
1 large avocados stone removed and sliced

For the Sour Cream Dressing

80g soured cream
80g mayonnaise reduced fat
1 teaspoon chives dried or fresh

Instructions

Add the oil to the frying pan or skillet and place the pan on a medium to high heat. Once the oil has heated, add in the mince and start to break up the meat. Cook for 2 minutes then add in the chopped onions and chopped garlic. Keep turning the mince until all the beef is brown and you can no longer see any pink.
To the beef, add the salt, black pepper, garlic powder, onion powder, paprika and oregano then mix them into the beef. Mix in the tomato puree then pour in the stock. Reduce the heat to low to medium and allow to cook for 25 minutes. After 25 minutes, increase the heat and continue to cook until all the water evaporates. When the water has completely dried out, remove the pan from the heat and set aside while you prepare the taco shells and salad.
Warm the taco shells in the oven according to the instructions on the packaging. Remove from the oven and break them up into pieces. To assemble the salad, add the romaine, red onions and cherry tomatoes to the bowls. Top with the beef then sprinkle the cheese onto the beef. Add the sliced avocados and add in the broken taco shells. Mix together the soured cream, mayonnaise and chives then add to the salad and serve immediately.