GROUND BEEF TACO SALAD WITH KALE, TOMATOES, AND AVOCADO

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GROUND BEEF TACO SALAD WITH KALE, TOMATOES, AND AVOCADO

prep time 15 MINUTES
cook time 12 MINUTES
total time 27 MINUTES

Ground Beef Taco Salad with Kale, Tomatoes, and Avocado also has chopped red pepper, sliced olives, Queso Fresco cheese, and a delicious green chile and lime dressing. This has has all my favorite taco salad flavors in a nutritious salad with kale!

INGREDIENTS

SALAD INGREDIENTS:

  •  1 1/3 lbs. ground beef
  •  1 T olive oil
  •  2 T Kalyn’s Taco Seasoning (see notes)
  •  1 cup water
  •  5 oz. baby kale leaves
  •  1 small red bell pepper, chopped
  •  1 cup cherry tomatoes, cut in half
  •  one 6.5 oz. can sliced olives
  •  2 small avocados, diced
  •  1 T fresh squeezed lime juice (see notes)
  •  1 cup crumbled Queso Fresco cheese

DRESSING INGREDIENTS:

  •  2 T fresh squeezed lime juice (see notes)
  •  1/2 tsp. Kalyn’s Taco Seasoning
  •  1/2 tsp. Spike Seasoning
  •  4 T Herdez Salsa Verde (or other green chile salsa)
  •  6 T mayo

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INSTRUCTIONS

  1. Cook ground beef in a little olive oil until it’s nicely browned, breaking apart with a turner as it cooks.
  2. Then add 2 tablespoons of Kalyn’s Taco Seasoning and a cup of water and let the meat simmer until all the liquid is evaporated. Be sure to cook until the bottom of the pan looks dry, or the salad will be soggy!
  3. Turn off heat and let the meat cool slightly in the pan while you prep other ingredients
  4. Soak the baby kale in ice cold water in a salad spinner if needed to crisp the kale. (You can cut off the stems if you like; I always do that!
  5. Whisk together the 2 T lime juice, 1/2 tsp. Kalyn’s Taco Seasoning, 1/2 tsp. Spike Seasoning, 4 T Herdez Salsa Verde, and 6 T mayo to make the lime and chile dressing.
  6. Drain a can of sliced olives (or use regular olives and slice them.)
  7. Crumble one cup of Queso Fresco cheese
  8. Chop up the red peppers and slice cherry tomatoes
  9. Cut up the avocados into chunks and toss with 1 T lime juice
  10. Spin kale until it’s VERY dry (blot dry with paper towels if needed) and then coarsely chop the kale and transfer a bowl that’s big enough to toss all the ingredients
  11. Add the chopped red pepper, tomatoes, sliced olives, and taco meat and toss with desired amount of dressing.
  12. Then add the diced avocado and crumbled Queso Fresco cheese and gently toss to combine (I save a few avocado pieces and a little cheese to garnish the top of the salad.
  13. Serve right away and enjoy!

NOTES

 

I use my fresh-frozen lime juice for recipes like this.

If this makes more than you can use at one meal, prepare all the ingredients, then refrigerate the ingredients separately and toss ingredients with the dressing right when you’re ready to eat. You may want to let the dressing and taco meat come to room temperature for a few minutes if it’s been refrigerated.

There are ingredients in this salad that have some carbs, but many ingredients are high in fiber, so it’s quite low in net carbs.

Recipe created by Kalyn.

 

NUTRITION INFORMATION

Yield

4

Serving Size

1Amount Per ServingCalories647Total Fat50gSaturated Fat14gTrans Fat1gUnsaturated Fat32gCholesterol114mgSodium1045mgCarbohydrates15gFiber7gSugar4gProtein35g

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