Beef Taco Salad with Chunky Tomato Salsa

Our recipes always have a vegetarian option, so sometimes “beef” means veggie ground round.

Makes 4 servings

Kitchen equipment:

  • Large frying pan
  • Measuring cups & measuring spoons
  • Large stirring spoon
  • Medium mixing bowl
  • Juicer
  • Can opener
  • Grater
  • Cutting board, cutting knife


For the meat

  • ¾ pound lean ground beef (90% lean or higher) OR 12 oz (340 g) package veggie ground round, preferably Mexican-style   Make sure it is gluten-free, if you need this recipe to be gluten-free.
  • 1  19-ounce can black beans
  • 2 cloves garlic
  • 1/3 cup water
  • 1 Tbs chili powder
  • 1/8 tsp cayenne pepper (or more, to taste)

For the salsa

  • 4 medium tomatoes
  • 2 Tbs extra-virgin olive oil
  • 2 Tbs fresh lime juice
  • ½ tsp salt
  • ¼ tsp freshly-ground pepper
  • ½ cup chopped cilantro (optional)

For the salad

  • 2 hearts of romaine lettuce, shredded
  • ½ cup grated cheddar or pepper jack cheese (2 ounces)
  • 2 ounces baked corn tortilla chips (about 32 chips)  Make sure they’re gluten-free, if you need this recipe to be gluten-free.

… and if you find perfect avocados on sale, as we did, they make a great addition.  Some of our members also insisted on sour cream to dollop on top of our salad.


1.  Grate the cheese (unless you’ve bought already-grated cheese).  Chop the garlic finely.

2.  Heat a large frying pan over medium-high heat.  Add the beef and cook until no longer pink, breaking up the meat with a spoon.  (If using veggie ground round, put a tablespoon of oil in the pan first, then add the ground round and break up with a spoon.)

3.  Drain and rinse the black beans, then add to the pan, along with the garlic.  Cook 2 minutes.

4.  Add the water, chili powder, and cayenne pepper.  Stir well.

5.  Heat to simmering, then remove from heat and allow to cool slightly.

6.  Chop the tomatoes and put them in a medium bowl, along with their juices.  Add olive oil, lime juice, salt & pepper, cilantro if you like it, and mix well.

7.  Chop up the romaine lettuce.

8.  To build your salad, place about 2 cups of shredded lettuce on each plate, top with one cup of the beef mixture, then sprinkle with 2 tablespoons of grated cheese.  Spoon on about ¾ cup salsa (and some chopped avocados, if you have them),then crush about 8 tortilla chips on top.  Add a dollop or two of sour cream, if you like.

Adapted from: So Easy, by Ellie Krieger (2009)



7 thoughts on “Beef Taco Salad with Chunky Tomato Salsa

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