Mexican Beef And Salad Tacos Recipes
EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
MEXICAN BEEF AND SALAD TACOS
Tacos loaded with beef and salad.
Provided by Nish Kitchen
Categories Lunch, Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 180 C (160 C fan forced)
- Heat oil in a pan over medium-high heat. Add beef mince. Cook, stirring, for 5-6 minutes or until browned. Towards the end of cooking, add onion and garlic. Cook, stirring occasionally, for another 2-3 minutes. Reduce the heat and add paprika, ground coriander and ground cumin. Fry, stirring, for few seconds. Season with salt and ground black pepper. Remove from heat. Set aside.
- Meanwhile, heat tacos in the oven following packet directions. Divide lettuce evenly between the taco shells. Top with beef mince, cherry tomatoes, and cheese. Serve immediately.
Nutrition Facts : Calories 233 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 212 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
MEXICAN BEEF TACO SALAD
This hearty Mexican Beef Taco Salad is packed with spicy ground beef, cauliflower rice, chopped tomatoes, jalapenos, avocado and a zest cilantro sauce. It takes just 30 minutes to make and is perfect for a quick and easy weeknight meal.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Keto Paleo Specific Carbohydrate Diet Legal Whole30
Time 30m
Number Of Ingredients 20
Steps:
- In a large skillet heat the oil on medium heat. Add in the diced onion, garlic and salt and cook for 3-4 minutes until the onion begins to soften. Add in the ground beef and use a wooden spoon to break the meat up into a fine crumble.
- Cook the beef for 3 minutes before adding in the cumin, coriander, chili powder, chipotle powder and tomato paste. Continue to cook the beef until it begins to brown and then transfer it to a bowl and set aside, leaving any excess oil in the skillet.
- Add the cauliflower rice to the skillet, season with salt and leave to cook for 5 minutes until the cauliflower softens but be sure not to overcook it.
- While the cauliflower is cooking, make the sauce by combining in a blender or nutribullet the mayonnaise, lime juice, scallions and cilantro and blending until completely smooth.
- To assemble divide the lettuce between two bowls. Top each with the ground beef, cauliflower rice, chopped red onion and tomatoes, avocado and drizzle with the sauce before serving.
Nutrition Facts : Calories 487 kcal, Carbohydrate 23 g, Protein 44 g, Fat 23 g, Sodium 593 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
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