This Beef Fajita Taco Salad is made easy using ground beef instead of steak, with all the fajita fixings and a homemade avocado dressing.
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 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
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.
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!
The Best Taco Recipes:
- Baked Chicken Tacos
- Tequila Lime Shrimp Tacos with Chipotle Cream
- Carne Asada Street Tacos
- Grilled Pork and Pineapple Soft Tacos
- Flank Steak Tacos
Ground Beef Fajita Taco Salad
Recipe Details
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
- ⅛ 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
- ⅔ 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.