Easy Weeknight Grass-Fed Beef Taco Salad

taco salad (640x480)

Make life easy on yourself during the week with this easy beef taco salad! Cook the ground beef, add seasoning and water, cover and let it simmer. Then prep your veggies, pull out the organic non-GMO (recommended) chips and salsa and there you go!

Source: http://allrecipes.com//Recipe/taco-seasoning-i/Detail.aspx


* 1 tablespoon chili powder

* 1/4 teaspoon garlic powder (optional)

* 1/4 teaspoon onion powder (optional)

* 1/4 teaspoon crushed red pepper flakes (optional)

* 1/4 teaspoon dried oregano

* 1/2 teaspoon paprika

* 1 1/2 teaspoons ground cumin

* 1 teaspoon sea salt

* 1 teaspoon black pepper


1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Taco Salad:


1# ground beef (preferably grass-fed beef or organic – no added hormones or antibiotics!)

1 batch Taco seasoning from recipe above

Lettuce – romaine, mixed field greens

Avocado, cut into chunks

Salsa of choice, Drew’s brand is really great or Publix Greenwise

Plain Greek yogurt as substitute for sour cream, can also mix with salsa – very yummy!

Tortilla Chips or tortillas if making tacos (whole grain)

Shredded cheese (optional)

1 can or 2 cups cooked Pinto beans


1. Cook beef thoroughly in deep skillet on medium heat.

2. Add prepared taco seasoning plus ¾ cup water (just like the packets!)

3. Bring to a boil, then turn down to simmer. Cover and let simmer for about 10-15 minutes or until water is absorbed.

4. For salad, spread lettuce onto place and top with beans, meat, avocado, cheese, and salsa.

5. For tortillas, fill with lettuce, beans, meat, salsa, avocado, and cheese.


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