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

Active: 30 min Total: 30 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

  1. Broccoli / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. 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)
  3. 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)
  4. Lettuce - Chop lettuce.

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Make

  1. Heat oven to 400F / 204C.
  2. 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.
  3. Roast broccoli, shaking the pan halfway through cooking, until golden brown and tender, ~20 minutes.
  4. 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.
  5. When broccoli is done roasting, squeeze lemon juice over top.
  6. Let beef and broccoli both cool slightly before assembling salads.
  7. 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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