Tex Mex Salad with Ground Beef
and spicy cumin broccoli / bell peppers / pepitas

Name: Tex Mex Salad with Ground Beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tsp Cumin, ground; 2 tsp Chili powder; 1 tsp Salt; 1/2 tsp Coriander, ground; 1/2 tsp Oregano, ground; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 1 Bell peppers, any color, chopped; 8 oz Lettuce, romaine, chopped; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; ~2 Tbsp Tex Mex Spice Mix (ingredients listed separately); 1/4 cup Pepitas / pumpkin seeds; 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1/2 tsp Red pepper flakes (opt); 1 tsp Lemon juice; 2 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 1/2 tsp Paprika; 1/2 tsp Honey; 3 Tbsp Oil, olive

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

$Tex Mex Salad with Ground Beef$

This quick and easy weeknight salad is inspired by classic tacos with spiced ground beef, spicy roasted broccoli, and pepitas for crunch.
Smarts: Be sure to let the meat and broccoli cool slightly before assembling the salads. The hot ingredients can cause the lettuce to wilt.

Ingredients

Metric

Servings:

Tex Mex Spice Mix:

Cumin, ground - 3 tsp
Chili powder - 2 tsp
Salt - 1 tsp
Coriander, ground - 1/2 tsp
Oregano, ground - 1/2 tsp
Black pepper - 1/2 tsp
Garlic powder - 1/2 tsp

Tex Mex Salad with Ground Beef:

Bell peppers, any color - 1 , chopped
Lettuce, romaine - 8 oz , chopped
Oil, cooking - 1 Tbsp
Beef, ground and lean - 1 lb
Tex Mex Spice Mix (ingredients listed separately) - ~2 Tbsp
Pepitas / pumpkin seeds - 1/4 cup

Spicy Cumin Broccoli:

Broccoli - 1 lb , florets
Oil, cooking - 1 Tbsp
Cumin, ground - 1 tsp
Red pepper flakes (opt) - 1/2 tsp
Lemon juice - 1 tsp

Paprika Vinaigrette:

Vinegar, red or white wine - 2 Tbsp
Mustard, Dijon - 2 tsp
Paprika - 1/2 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp

Prep

Broccoli / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, paprika, and honey. Add olive oil while whisking. Season vinaigrette with some salt and pepper. (Can be done up to 5 days ahead)
Make spice blend - Combine cumin (portion for spice blend), chili powder, salt, ground coriander, oregano, black pepper, and garlic powder. (Can be done up to 5 days ahead)
Lettuce - Chop lettuce.

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Make

Heat oven to 400F / 204C.
On a sheet pan, toss broccoli with cooking oil (portion for broccoli). Season with cumin (portion for broccoli), red pepper flakes, and some salt and pepper.
Roast broccoli, shaking the pan halfway through cooking, until golden brown and tender, ~20 minutes.
While broccoli roasts, heat a skillet with cooking oil (portion for salad) over medium heat. Add beef and spice mix and cook, breaking beef apart, until cooked through, 6 to 8 minutes.
When broccoli is done roasting, squeeze lemon juice over top.
Let beef and broccoli both cool slightly before assembling salads.
Assemble salads with a bed of lettuce, topped with bell peppers, broccoli, beef, and pepitas on top. Serve with vinaigrette. Enjoy!

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Tex Mex Salad with Ground Beef and spicy cumin broccoli / bell peppers / pepitas