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Taco Salad with Ground Beef
with creamy paprika dressing

Active: 30 minTotal: 30 min

We have featured several versions of taco salads in the past, and many of our community members say they turn to them when they need a quick, customizable meal. This one is classic with seasoned ground beef, avocados, and a creamy paprika dressing. Toss all of the salad components together or just set everything out and customize the salads as you go.

Tags

Ingredients

Servings:
4
Metric
Creamy Paprika Dressing:
  • Garlic - 1 clove, chopped
  • Vinegar, red wine - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 2 Tbsp
Taco Salad with Ground Beef:
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Bell peppers, any color - 1, diced
  • Beef, ground and lean - 1 lb
  • Lettuce, any crisp variety like iceberg or Boston leaf - 8 oz, shredded
  • Tomatoes, Roma - 4, chopped
  • Avocados - 1, diced
  • Olives, black and sliced (4 oz / 113 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cheese, shredded Mexican blend - 4 oz
  • Tortilla chips - 4 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make dressing - Chop garlic. Whisk garlic with vinegar, mustard, sour cream, paprika (portion for dressing), and cooking oil (portion for dressing). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
  3. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
  4. Stir spice mix into ground beef. (Can be done up to 1 day ahead)
  5. Lettuce / Tomatoes / Avocados - Prep as directed.
  6. Olives - Drain and rinse.

Make

  1. Heat a skillet with oil (portion for taco salad) over medium-high heat. Add ground beef and saute until beef is cooked through, 6 to 8 minutes. Set aside and allow to cool slightly.
  2. Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with meat and cheese.
  3. Dress salads with creamy paprika dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!

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Reviews

This meal has 10 reviews

The dressing was inedible for us- too much vinegar!

By: Nicki
Posted: Dec 14, 2019
Diet: Vegetarian

The vinegar in the dressing threw off this otherwise good salad. Vinegar doesn’t belong on tacos.

By: Ashley
Posted: Dec 06, 2019
Diet: Original

Simple recipe and so delicious.

By: Dianna
Posted: Dec 06, 2019
Diet: Vegetarian

Quick and easy, not exactly what I was craving on a cold winter day.

By: Caitlin
Posted: Dec 04, 2019
Diet: Vegetarian

This was good and quick to make! We enjoyed it.

By: Chris
Posted: Nov 29, 2019
Diet: Vegetarian

Easy, tasty and quick! Will save this one for sure.

By: Tiffany
Posted: Nov 28, 2019
Diet: Vegetarian