This satisfying Beef Taco Salad combines spicy ground beef, cauliflower rice, chopped tomatoes, jalapeño, avocado and a bright cilantro-lime sauce. Ready in about 30 minutes, it makes a quick, flavorful weeknight meal. It also fits Paleo, Whole30, grain-free, gluten-free, dairy-free and many low-carb plans.
This ground beef taco salad layers Mexican-spiced beef with quick cauliflower rice, crunchy red onion, juicy tomatoes and creamy avocado, all finished with a zesty cilantro-mayonnaise dressing. The ingredients are easy to prepare in advance: cook the beef and cauliflower rice a day ahead, keep the chopped vegetables chilled, then reheat the warm components and assemble when you’re ready. Leftovers also make a great filling for lettuce wraps.
WHY YOU’LL LOVE THIS MEXICAN BEEF TACO SALAD
- Fast: from start to finish it takes about 30 minutes, ideal for busy weeknights.
- Hearty: despite being called a salad, it’s a substantial meal that satisfies even big appetites.
- Customizable: everyone can build their own bowl and leave out toppings they don’t like.
- Great for meal prep: make components ahead and assemble daily for quick lunches or dinners.
- Diet-friendly: naturally grain-free, gluten-free and dairy-free while still full of flavor.
Can I use store-bought taco seasoning?
I recommend making the spice mix yourself. Prepackaged taco seasonings often contain fillers, thickeners or preservatives that change the texture and flavor, and they can include ingredients some diets avoid. A simple blend of cumin, coriander, chili and smoked chipotle delivers better, fresher flavor.
Can I use a different type of meat?
Yes. Ground turkey, chicken or pork all work well in this salad. Lean poultry can dry out slightly, so consider adding a splash more oil when cooking, or remove it from heat just before it’s fully dry to keep the meat moist.
Which lettuce should I use?
Romaine or iceberg are the best choices because they’re crisp and stand up to the weight of the toppings. Shred them with a knife for bite-sized pieces. Spring mix tends to wilt under heavy toppings; if you prefer a substitute, coleslaw mix can also hold up well.
How spicy is this salad?
On a scale of 1 to 10, this recipe is about a 6 by default, but you can easily adjust it. Increase chili powder to 1/2–1 tsp or add a finely chopped jalapeño while sautéing the onion for more heat. To keep it mild, omit the chili powder and chipotle.
Can I add other toppings?
Absolutely. This salad is versatile—add any combination of the following based on taste and dietary needs:
- Sour cream or a dairy-free alternative
- Grated cheese (or dairy-free cheese) such as sharp cheddar or pepper jack
- Tortilla chips or grain-free chips, broken for extra crunch
- Salsa, guacamole or extra chopped tomatoes
- Beans or corn if not following strict low-carb plans
- A warm queso-style drizzle (use a dairy-free version for Paleo/Whole30)
Can I make this in advance?
Yes. Cook the spiced beef and cauliflower rice up to two days ahead and store them in airtight containers. Chop the fresh vegetables and keep them refrigerated. Make the cilantro-lime sauce in advance as well. Assemble the salad just before serving so the lettuce stays crisp; reheat the beef and rice gently before adding to bowls.
More Mexican-inspired ideas you might enjoy
- Spicy Shrimp Tacos
- Barbacoa Beef
- Beef & Cauliflower Rice Mexican Casserole
- Ground Beef Stuffed Poblano Peppers
- Mexican Chicken Burgers
- Roasted Cauliflower & Butternut Squash Tacos
If you try this taco salad, please leave a comment below or share a photo on Instagram by tagging @everylastbite_. I love seeing your creations!
Mexican Beef Taco Salad
Author: Carmen Sturdy
This robust taco salad features spiced ground beef, cauliflower rice and a creamy cilantro-lime sauce — ready in about 30 minutes.
Prep Time: 15 minutes • Cook Time: 15 minutes • Total Time: 30 minutes • Servings: 2
Ingredients
- 1 tbsp oil
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 1 tsp salt
- 1 lb ground beef
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1/4 tsp chili powder (adjust to taste)
- 1 tsp dried chipotle powder
- 2 tbsp tomato paste
- 3 cups cauliflower rice
- 1/4 cup mayonnaise
- 1 1/2 tbsp lime juice
- 1/4 cup cilantro
- 1/4 cup chopped scallions
- 1/4 red onion, roughly chopped
- 1/4 cup chopped tomatoes
- 1/2 avocado, thinly sliced
- 4 cups lettuce
- 1 thinly sliced jalapeño (optional garnish)
Instructions
- Heat the oil in a large skillet over medium heat. Add the diced onion, garlic and salt and cook 3–4 minutes until the onion softens.
- Add the ground beef and break it up with a wooden spoon into small pieces. Cook about 3 minutes, then stir in the cumin, coriander, chili powder, chipotle powder and tomato paste. Cook until the beef browns. Transfer to a bowl and set aside, leaving excess oil in the pan.
- Add the cauliflower rice to the skillet, season with salt and cook about 5 minutes until just tender, taking care not to overcook.
- While the cauliflower cooks, make the dressing: combine mayonnaise, lime juice, scallions and cilantro in a blender or small food processor and blend until smooth.
- To serve, divide shredded lettuce between bowls. Top with the warm ground beef, cauliflower rice, chopped red onion and tomatoes, avocado slices and drizzle with the cilantro-lime sauce. Garnish with sliced jalapeño if desired.
Nutrition (per serving)
Calories: 487 kcal • Carbohydrates: 23 g • Protein: 44 g • Fat: 23 g • Fiber: 10 g • Sodium: 593 mg • Sugar: 10 g
Nutrition values are approximate and intended as a guideline.
