Taco salad
Tex-Mex in salad form: everything you love about tacos, on crisp lettuce instead of in a tortilla. Ground beef fried with cumin, paprika and oregano, black beans, sweetcorn, tomatoes, avocado, cheddar and crushed tortilla chips, with a lime sour cream dressing. It is a full, filling meal in a bowl, ready in 35 minutes. The contrasts matter: warm meat and cold lettuce, creamy avocado and crunchy chips — so it is assembled just before serving.
Your own work in that: 10 min.
- Preparation 15 min
- Browning the beef 10 min
- Assembling 10 min
Step by step
0 / 8 doneMix the spices
Mix the cumin, paprika, chilli, oregano and salt, setting aside a pinch of the salt for the dressing. Chop the garlic.
Ingredients: 400 g ground beef · 1 tbsp oil · 1½ tsp ground cumin · 2 tsp sweet paprika · ½ tsp chilli flakes · 1 tsp dried oregano · 2 cloves garlic · 1 tsp salt
Homemade taco seasoning — straight from the spice rack.Prepare the vegetables
Rinse the lettuce, dry it thoroughly and cut into 2 cm strips. Dice the tomatoes and avocado and sprinkle the avocado with a tablespoon of the lime juice. Finely chop the onion. Rinse and drain the beans and corn.
Ingredients: 1 pcs romaine lettuce · 240 g canned black beans, drained · 150 g canned sweetcorn, drained · 2 pcs tomatoes · 1 pcs avocado · ½ pcs red onion · 80 g cheddar, grated · 60 g tortilla chips
Make the dressing
Mix the sour cream with the rest of the lime juice and the reserved pinch of salt.
Ingredients: 80 g sour cream (18%) · 1 pcs lime, juice
Brown the beef
Heat the oil in a large frying pan. Brown the beef over high heat, breaking it into small pieces with a spatula, about 6 minutes, until browned.
Ingredients: 400 g ground beef · 1 tbsp oil · 1½ tsp ground cumin · 2 tsp sweet paprika · ½ tsp chilli flakes · 1 tsp dried oregano · 2 cloves garlic · 1 tsp salt
High heat — the meat should brown, not stew.Add the spices
If the meat has released a lot of fat, pour off the excess. Add the garlic and spices, pour in 3 tablespoons of water and cook another 2–3 minutes, until the meat is fully cooked with no pink bits. Ground beef must be cooked right through.
Ingredients: 400 g ground beef · 1 tbsp oil · 1½ tsp ground cumin · 2 tsp sweet paprika · ½ tsp chilli flakes · 1 tsp dried oregano · 2 cloves garlic · 1 tsp salt
Lay out the lettuce
Spread the lettuce in a large bowl or on plates. Arrange the beans, corn, tomatoes, onion and avocado on top.
Ingredients: 1 pcs romaine lettuce · 240 g canned black beans, drained · 150 g canned sweetcorn, drained · 2 pcs tomatoes · 1 pcs avocado · ½ pcs red onion · 80 g cheddar, grated · 60 g tortilla chips
Vegetables in groups — everyone takes what they like.Add beef and cheese
Put the warm beef in the centre and scatter with cheddar — the heat of the meat melts it slightly.
Ingredients: 1 pcs romaine lettuce · 240 g canned black beans, drained · 150 g canned sweetcorn, drained · 2 pcs tomatoes · 1 pcs avocado · ½ pcs red onion · 80 g cheddar, grated · 60 g tortilla chips
Top with chips and serve
Crush the chips over the salad, add a spoonful of lime dressing and serve at once, before the chips soften.
Ingredients: 80 g sour cream (18%) · 1 pcs lime, juice
Before you start
With salsa
Instead of or alongside the sour cream dressing, serve pico de gallo or a hot tomato salsa. Fresh salsa adds tang to the salad.
Vegetarian version
Instead of beef, fry a second can of black beans with the same spices, crushing them lightly.
Making ahead
The spiced beef can be cooked a day ahead and kept in the fridge. Reheat it until piping hot before serving and assemble the salad fresh.
