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