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Mouth-Watering Taco Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings



  • 1 large onion chopped
  • 1 tablespoon olive oil
  • 1 pound package of ground organic beef
  • 10-12 mushrooms thinly sliced
  • 3 cloves garlic
  • 1-2 tablespoons taco seasoning
  • 1/2 bell pepper
  • 1/2 yellow pepper
  • salt+pepper


  • 1 head of romaine lettuce thinly sliced
  • 2-3 ears of raw corn shucked
  • 1 avocado
  • 1/3 of one red onion
  • Juice of 1-2 limes to taste
  • Drizzle of olive oil to taste
  • Salt and pepper to taste
  • Crushed red chilli peppers for spice
  • Cilantro chopped


  1. Heat olive oil in a large pan.
  2. Add onions and cook on medium heat until translucent, roughly 8-10 minutes.
  3. Add mushrooms and cook until mushrooms are cooked through, roughly 5 minutes.
  4. Add garlic, taco seasoning, peppers, salt and pepper and cook until peppers just start to wilt, 5 minutes.
  5. Veggie mixture can be prepped ahead of time and stored in fridge. I like to do this, makes prep a pinch!
  6. When you're ready, add beef to sautéed veggie mixture and cook, folding and mixing constantly until beef is cooked and no longer pink in color. Transfer beef and veggie mixture to a bowl and let cool.
  7. Meanwhile, prep your veggies: Shred romaine, slice corn off the cobb, slice avocado and chop red onion.

To assemble

  1. Place mound of romaine on a platter.
  2. Top with corn, avocado and red onion.
  3. Top with a generous amount of beef.
  4. Season with lime juice, olive oil, chilli peppers, salt and pepper.
  5. Garnish with cilantro for look and flavor.

Recipe Notes

I buy my grass-fed beef frozen. If yours comes frozen, plan this dish one night ahead and defrost your beef in the fridge overnight.