Dairy-Free Beef Taco Salad
Transform your taco night into a wholesome, dairy-free feast with this vibrant Dairy-Free Beef Taco Salad. Perfectly seasoned ground beef, infused with aromatic spices like chili powder and cumin, is layered atop a bed of crisp romaine lettuce, crunchy red bell peppers, and juicy cherry tomatoes. Sweet corn, protein-packed black beans, and creamy diced avocado add texture and flavor, while a zesty lime dressing ties everything together. This 30-minute recipe is a refreshing, gluten-free, and lactose-free twist on the classic taco salad, making it ideal for quick weeknight dinners or meal prep. Serve with a sprinkle of fresh cilantro and lime wedges for a satisfying, nutritious meal packed with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 15-ounce can black beans, rinsed and drained
- 4 cups romaine lettuce, chopped
- 1 large avocado, diced
- 0.5 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 0.25 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper (for dressing)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spoon, about 5-7 minutes.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes, stirring frequently to ensure the spices are evenly distributed.
Remove the skillet from heat and set the seasoned beef aside to cool slightly.
In a large bowl, combine the cherry tomatoes, red bell pepper, corn, black beans, and chopped romaine lettuce.
In a small bowl, whisk together the lime juice, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Drizzle the dressing over the salad mixture and toss to coat.
Add the cooled beef to the salad and gently toss to combine.
Top with diced avocado and chopped cilantro.
Serve immediately with lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3477 mg | 151% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 35.5 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5035 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
