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Tex Mex Salad with Ground Beef
and honey-adobo dressing

Active: 30 minTotal: 30 min

A classic taco salad is one of our favorite back-pocket meals. This paleo-friendly version is made with ground beef, olives, avocados, and a sweet and spicy dressing. It's a great meal if you're cooking for one or two, but you can also set everything out like a taco bar, making it an easy meal to DIY if you've got a house full of people.
Smarts: Don't hesitate to customize this meal. Taco salad makes a great base for leftover vegetables, your favorite protein, and extra toppings.

Tags

Ingredients

Servings:
4
Metric
Honey-Adobo Dressing:
  • Vinegar, red wine - 1 1/2 Tbsp
  • Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
  • Honey - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 3 Tbsp
Tex Mex 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 - 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
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make honey-adobo dressing - Whisk together vinegar, adobo sauce, honey, paprika (portion for dressing), and oil (portion for dressing). (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. Season ground beef - Combine beef with spice mix. (Can be done 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 beef and pepitas.
  3. Dress salads with honey-adobo dressing. Enjoy!

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Nutrition Facts

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

This meal has 14 reviews

We love it! Going in the regular rotation.

By: Alyssa
Posted: Feb 22, 2020
Diet: Vegetarian

I had extra meat so I doubled the spice mix and the dressing amount, which gave plenty of flavor to the dish. My husband, who usually is so-so on Mexican food, gave this high marks and by making extra portions I had an easy quick salad option for another meal.

By: Jessica
Posted: Feb 11, 2020
Diet: Paleo

I was skeptical about how filling this would be, but I was surprisingly full. I will definitely do this again and make a little more sauce.

By: Christian
Posted: Feb 04, 2020
Diet: Vegetarian

Finally a vegetarian taco salad that my kids would eat. The flavors were great. Delicious. Great leftovers for work.

By: Christy
Posted: Feb 02, 2020
Diet: Original

Really tasty. Easy and different!

By: Laura
Posted: Jan 12, 2020
Diet: Original

Quick, easy and tasty. I loved the dressing. Some of my kids dressed the salad with ranch instead of the adobo dressing.

By: Judith
Posted: Jan 06, 2020
Diet: Original