This Beef Fajita Taco Salad is made easy using ground beef instead of steak, with all the fajita fixings and a homemade avocado dressing.

ground beef fajita taco salad in a bowl

This is a super easy way to make a taco salad! It could be called a regular ‘ol beef taco salad except that there are peppers and onions and all the good fajita stuff to make it more like beef fajitas instead. So it’s a ground beef fajita taco salad. It’s delicious!

ingredients displayed for making ground beef fajita taco salad

Ingredients needed:

  • avocado
  • sour cream
  • milk
  • lime juice
  • fresh cilantro
  • olive oil or vegetable/canola oil
  • salt, ground cumin and cayenne pepper
  • bell peppers
  • onion
  • ground beef
  • taco seasoning
  • romaine lettuce
  • tomato
  • shredded cheddar cheese
  • tortilla chips

four photos showing how to make ground beef fajita taco salad

How to make Ground Beef Fajita Taco Salad:

The complete, printable recipe is at the end of this post.

The first step is preparing the avocado salad dressing. In a blender (or food processor), add all of the dressing ingredients. Cover, and blend on medium speed for 30 seconds or until smooth. Pour the dressing into a small bowl. Cover, and refrigerate until serving time.

In a 12-inch nonstick skillet, heat the oil over medium-heat. Add the bell peppers and onion; cook for 6 minutes, stirring occasionally, until tender. Remove the vegetables from the skillet; set aside.
 
In the same skillet, cook the beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add the taco seasoning and water; heat as directly on the package.

ground beef fajita taco salad in a bowl

Place 1 cup of lettuce on each of 6 plates or bowls. Top with the beef mixture, vegetables, tomato, cheese and chips. Drizzle the avocado dressing on top.

ground beef fajita taco salad in a bowl

Toss the salad a bit to incorporate that delicious dressing into all of the ingredients. And there you have a very yummy beef fajita taco salad. Enjoy!

fork full of salad

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ground beef fajita taco salad in a bowl
5 from 1 vote

Ground Beef Fajita Taco Salad

Perfect, easy weeknight dinner!
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 6 servings
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Ingredients

CREAMY AVOCADO DRESSING:

  • 1 medium ripe avocado (pitted, peeled and cut into chunks)
  • ¼ cup sour cream
  • 3 tablespoons milk
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons olive or vegetable/canola oil
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • teaspoon ground red cayenne pepper

SALAD:

  • 2 teaspoons vegetable or canola oil
  • 2 medium bell peppers (any color), cut into bite-sized strips
  • 1 medium onion, cut into thin wedges
  • 1 pound lean ground beef
  • One 1-ounce package taco seasoning mix
  • cup water
  • 6 cups torn romaine lettuce
  • 1 medium tomato, chopped
  • 1 cup shredded cheddar cheese
  • 2 cups crushed tortilla chips

Instructions 

PREPARE THE DRESSING:

  • In a blender, add all of the dressing ingredients. Cover, and blend on medium speed for 30 seconds or until smooth. Pour the dressing into a small bowl. Cover, and refrigerate until serving time.

PREPARE THE SALAD:

  • In a 12-inch nonstick skillet, heat the oil over medium-heat. Add the bell peppers and onion; cook for 6 minutes, stirring occasionally, until tender. Remove the vegetables from the skillet; set aside.
  • In the same skillet, cook the beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add the taco seasoning and water; heat as directly on the package.
  • Place 1 cup of lettuce on each of 6 plates. Top with the beef mixture, vegetables, tomato, cheese and chips. Drizzle dressing on top.

Notes

  • If you are preparing this recipe as gluten-free, just be sure to use brands of tortilla chips and taco seasoning that are known to be GF.

Nutrition

Serving: 1serving, Calories: 532kcal, Carbohydrates: 40g, Protein: 26g, Fat: 32g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 891mg, Potassium: 817mg, Fiber: 8g, Sugar: 6g, Vitamin A: 6292IU, Vitamin C: 64mg, Calcium: 231mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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