Taco Salad with Ground Beef Recipe
When you want tacos but can’t deal with assembling fifteen shells, this Taco Salad with Ground Beef swoops in like your spicy savior. Except—plot twist—it’s completely vegan. The “ground beef” is made from plant-based magic that even your carnivore friend won’t question. It’s crunchy, zesty, protein-packed, and ready faster than you can say “extra guac, please.” Plus, it’s a salad, so technically, it’s healthy—right? Toss it, mix it, devour it, and pretend you made it just for the greens. Dinner goals, achieved.
Taco Salad with Ground Beef Recipe
A hearty vegan taco salad featuring plant-based ground “beef,” crisp lettuce, creamy dressing, and crunchy tortilla chips in every flavorful bite.
Ingredients
Method
- Heat olive oil in a skillet over medium heat.
- Add plant-based ground beef and cook for 5–6 minutes until browned.
- Stir in taco seasoning and cook for another minute.
- In a large bowl, combine lettuce, tomatoes, corn, black beans, and onion.
- Add cooked “beef” mixture and toss well.
- In a separate bowl, whisk all dressing ingredients until smooth.
- Pour dressing over salad and mix lightly.
- Top with avocado slices and crushed tortilla chips.
- Serve immediately while it’s fresh and crunchy.
- Add hot sauce if your personality demands extra heat.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Iron: 17%
- Vitamin C: 22%
- Calcium: 9%
- Potassium: 12%
- Magnesium: 10%
Additional Notes / Tips
- Add jalapeños for an extra kick (and drama).
- Swap tortilla chips for baked pita if you’re pretending to be healthy.
- A drizzle of vegan cheese sauce turns this into full comfort food.
- Use leftover filling for tacos or burrito bowls.
- Tastes even better eaten straight from the mixing bowl—zero judgment.
