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+ servings
taco salad with ground beef veggies and tortilla strips on a large white platter

Healthy Beef Taco Salad

Published By Stephanie
This beef taco salad recipe is a great way to get your protein and veggies all in one meal. It’s simple, quick and perfect for any day of the week. Makes for a great meal prepping option.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine Mexican
Servings 4
Calories 597 kcal


  • 3-4 cloves garlic minced
  • 1 pound lean ground beef
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • teaspoon chipotle powder divided
  • ½ teaspoon onion powder
  • Sea salt and black pepper to taste
  • 4 large gluten-free corn tortillas cut into thin strips
  • 3 Tablespoon extra virgin olive oil divided
  • 1 cup black beans drained and rinsed
  • ½ head iceberg lettuce finely chopped
  • 1 large ripe avocado chopped
  • 2 cup cherry or grape tomatoes quartered
  • ½ small red onion diced small
  • 1 cup frozen sweet corn warmed
  • 2 Tablespoon fresh lime juice
  • ¾ cup Mexican blend cheese finely shredded


  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • Heat a large skillet over medium heat. Add the garlic and ground beef and season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.
  • Cook, stirring occasionally, until the meat is browned, approximately 8-10 minutes. Break up the beef with a spatula into small chunks while it cooks.
  • While the beef is browning, arrange the tortilla strips on the prepared baking sheet and brush lightly with one tablespoon olive oil. Place in the oven until slightly crispy, approximately 6-8 minutes.
  • Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.
  • Combine the lettuce, avocado, tomatoes, red onion, and corn in a large salad bowl. Sprinkle it with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine.
  • To serve, transfer salad to a decorative serving platter and top with the seasoned beef and black beans, Mexican cheese, and crispy tortilla strips, if desired. Enjoy!


Calories: 597kcalCarbohydrates: 44gProtein: 39gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 90mgSodium: 272mgPotassium: 1285mgFiber: 12gSugar: 7gVitamin A: 1578IUVitamin C: 30mgCalcium: 232mgIron: 6mg
Keyword beef taco salad
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