Beef Taco Salad

Surprise surprise another taco inspired meal! lol I promise we will go for a different type of cuisine next week 😉 I dont know about you guys but when spring/summer hits we start to get excited to have main course salads again. It’s hard to want cold salad in the winter but we are ready to get some ideas out there as things warm up!

Beef Taco Salad (makes 4 servings):

Taco Meat

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 tsp dried oregano
1/2 teaspoon cayenne powder
1 pound extra lean ground beef

1 tsp coconut oil
3 tablespoons Kirkland Organic salsa


6 cups chopped romaine lettuce
1 medium avocado, cubed
2 cups diced cherry tomatoes, sliced in half
1/4 red onion, finely chopped
1/4 cup jalapeños (optional)

120g Allegro 4% Lactose free cheese (super high protein!)
1/2 cup chopped cilantro
1/2 cup chopped green onions 

400g white potatoes (diced, boiled, drained and seasoned w 1 tsp Montreal steak spice or other spices of your choice)

1) In a small bowl combine the spices and sprinkle in with the meat. Mix to combine. Heat the coconut oil over medium heat and cook beef until browned, about 7-10 minutes. Drain off the fat from the pan then add in salsa and mix to combine.

2) Assemble your salad in one large dish or 4 separate bowls as we did. Put the lettuce in a bowl, top with taco meat, tomato, avocado, onion, jalapeños, cheese, and garnish with green onions and cilantro. Choose a salad dressing of choice (not included in macros, we used left over Caesar dressing we had from our Chicken Caesar Burger recipe). Try making your own with olive oil, red wine vinegar, dijon and salt and pepper (and you don’t need much as this is so flavourful as is) or use salsa as your dressing!

Macronutrient Breakdown (per salad):





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