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Hearty Beef Taco Salad is a quick and easy gluten-free meal that incorporates all of your favorite taco ingredients in a salad!
Hearty Beef Taco Salad
Prep time: 15 minutes
Cook time: 15 minutes
Hearty Beef Taco Salad is a quick and easy gluten-free meal that incorporates all of your favorite taco ingredients in a salad. This Beef Taco Salad is super simple to make, making it a go to for busy nights. You can customize this recipe to suit your preferences by swapping ground turkey or ground chicken for the ground beef. Here’s how to make it.
- baking sheet
- parchment paper OR silicone baking mat
- large skillet
- measuring cups
- measuring spoons
- basting brush
- large bowl
- 3-4 cloves garlic, minced
- 1 lbs lean ground beef
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1½ tsp chipotle powder, divided
- ½ tsp onion powder
- sea salt and black pepper, to taste
- 4 large gluten-free corn tortillas, cut into thin strips
- 3 tbsp extra virgin olive oil, divided
- 1 cup black beans, drained and rinsed
- ½ head iceberg lettuce, finely chopped
- 1 large ripe avocado, chopped
- 2 cups cherry or grape tomatoes, quartered
- ½ small red onion, diced small
- 1 cup frozen sweet corn, warmed
- 2 tbsp fresh lime juice
- ¾ cup Mexican blend shredded cheese
Preheat the oven to 400° f.
Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
Heat a large skillet over medium heat. Add the garlic and ground beef to the skillet, then season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the meat is browned, approximately 8-10 minutes. Break up the beef with a spatula into small chunks while it cooks.
While the beef is browning, arrange the tortilla strips on the prepared baking sheet and brush lightly with one tablespoon olive oil. Place the sheet into the oven and bake until the tortilla strips ae slightly crispy, approximately 6-8 minutes.
Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.
Combine the lettuce, avocado, tomatoes, red onion, and corn in a large salad bowl. Sprinkle with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine.
To serve, transfer salad to a decorative serving platter and top with the seasoned beef and black beans, Mexican cheese, and crispy tortilla strips, if desired.
Serve and enjoy!