Healthy Beef Taco Salad

By Rena |

This healthy ground beef taco salad is filling, easy to make and so tasty! Made with a creamy cilantro lime dressing and needs only 30 minutes to put together. Perfect for lunch, dinner, or meal prep and take to work for lunch the next day!
top view taco salad in a bowl and garnishes on side of bowl
Say goodbye to takeout and say hello to this homemade healthy taco salad recipe that is much healthier than what you would buy at your favorite restaurant with the same great taste! Made with lean ground beef, corn, beans, romaine lettuce, tomatoes, avocado, and tossed in with a delicious creamy cilantro lime dressing. Easy to make, filling, and so delicious. Enjoy over lunch, dinner, or pack it up for lunch the next day! Don’t like beef? Also, for an even healthier option, swap it with ground turkey or make it vegetarian by skipping on the meat and use tofu instead.

Why you should make this taco salad

  • Easy! Seriously, it only needs cooking the beef, making the dressing, and setting everything up.
  • Healthy: knowing how you make your meals at home and what ingredients you add is key to a healthy lifestyle. Also, use lean ground beef or for an even healthier option, try ground turkey.
  • Delicious: This healthy taco salad is seriously so good and filling.

beef taco salad in a bowl top view

Ingredients you will need:

Olive oil
Ground beef
Low-sodium taco seasoning
Bone broth or water
Romaine lettuce
Cherry tomatoes
Red onion
Ripe avocado
Shredded cheese blend
Corn (frozen or fresh)
Black beans
Optional: 1 cup corn tortilla chips, crushed

For the Creamy Taco Dressing

Greek yogurt
Extra virgin olive oil
Lime
Fresh cilantro leaves
Salt and pepper
chopped tomatoes and sliced red onion

How to make this taco salad

  • First, cook the ground beef: Heat oil in a large skillet over medium-high heat. Add ground beef and mix well breaking it apart with a wooden spoon to crumble. Cook until browned about 5-7 minutes. Once browned, sprinkle with the taco seasoning and stir well to combine. Remove from the heat and allow to cool at room temperature.
  • Next, cut up veggies: Meanwhile, tear the lettuce into large pieces and dice the tomatoes and avocados into 1- inch pieces.
  • Combine veggies in a bowl: Next, in a large salad bowl, combine, lettuce, tomatoes, onion, avocado, cheese, corn, black beans, and crushed tortillas if using.
  • Make the dressing: In another small mixing bowl, whisk together all the creamy dressing ingredients.
  • Add beef to the taco salad: Add the chilled cooked beef to the salad and drizzle dressing on top. Finally, prior to eating toss well and enjoy!

cooked ground beef in skillet with red spatula in it

FAQ’s and tips

  • Nutrition facts do not include tortilla chips
  • Serving size- one bowl
  • Use ground turkey or tofu in place of ground beef
  • Frozen, canned, or fresh corn
  • black beans or any other beans of choice
  • Avocado oil in place of olive oil
  • Dairy-free yogurt in place of Greek yogurt
  • Place leftovers in an airtight container and store in the fridge for up to 5 days. Do not reheat or freeze.

close up taco salad in a bowl

What goes in a taco salad

The base of a taco salad is usually chopped romaine lettuce which is then topped with some sort of beans like black beans, corn, avocado, tomatoes, sliced red onions, shredded cheese, and your choice of protein. Your protein could be ground beef or turkey. For a vegetarian option skip the meat or use tofu.

Is a taco salad good for you

Taco salads could easily be high in calories depending on the ingredients added to it. Always make your own at home to reduce unnecessary calories usually found in takeout taco salads. Making a healthier taco salad would be a better alternative. Also, go for fat-free cheese, healthier taco dressing, and lean ground beef.

is taco salad served hot or cold

Taco salads should not be heated in the microwave. They are served mostly cold. But you may serve the ground beef more on the warm side over the salad. The preferred way or serving taco salads is cold.

closeup top view of taco salad

Other healthy salads to check out

 

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top view of taco salad in bowl

Healthy Beef Taco Salad

Healthy Taco Salad made with lean ground beef and a creamy cilantro lime dressing.
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 560kcal
Author: Rena

Ingredients

  • 2 tbsp olive oil
  • 1 pound ground beef I used 90% lean
  • 2 tbsp low-sodium taco seasoning
  • 1/4 cup bone broth or water
  • 4 cups romaine lettuce
  • 2 cups cherry tomatoes halved
  • 1/2 medium red onion thinly sliced
  • 1 medium ripe avocado peeled and diced
  • 1 cup Low-fat Mexican shredded cheese blend
  • 3/4 cup corn I used frozen, fresh may be substituted
  • 3/4 cup canned black beans drained and rinsed
  • Optional: 1 cup corn tortilla chips crushed

Creamy Dressing:

  • 2/3 cup plain Greek yogurt
  • 1 Tbsp extra virgin olive oil
  • juice & zest of 1 lime
  • 1/4 cup fresh cilantro leaves finely minced
  • 2/3 teaspoon kosher salt or to taste
  • 1/3 teaspoon ground pepper or to taste

Instructions

  • First, heat oil in a large skillet over medium-high heat.
  • Add ground beef and mix well breaking it apart with a wooden spoon to crumble. Cook until browned about 5-7 minutes.
  • Once browned, sprinkle with the taco seasoning and stir well to combine. Remove from the heat and allow to cool at room temperature.
  • Meanwhile, tear the lettuce into large pieces and dice the tomatoes and avocados into 1-inch pieces.
  • Next, in a large salad bowl, combine, lettuce, tomatoes, onion, avocado, cheese, corn, black beans, and crushed tortillas if using.
  • In another small mixing bowl, whisk together all the creamy dressing ingredients.
  • Add the chilled cooked beef to the salad and drizzle dressing on top.
  • Prior to eating toss well and enjoy!

Notes

  • Nutrition facts do not include tortilla chips
  • Serving size- one bowl
Substitutes:
  • Use ground turkey or tofu in place of ground beef
  • Frozen, canned, or fresh corn
  • black beans or any other beans of choice
  • Avocado oil in place of olive oil
  • Dairy-free yogurt in place of Greek yogurt
Storage:
Place leftovers in an airtight container and store in the fridge for up to 5 days. Do not reheat or freeze. 
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 560kcal | Carbohydrates: 25g | Protein: 39g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 939mg | Potassium: 1142mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4956IU | Vitamin C: 28mg | Calcium: 415mg | Iron: 5mg
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