This beef taco salad recipe is a healthy take on a traditional southwest salad.

Ground beef is browned and seasoned then served on a bed of greens with fresh tomatoes, grated cheese, corn chips and sour cream. This beef taco salad is a fast and easy recipe that is always a crowd pleaser. Yields 4 to 6 servings.

Cumin is a common ingredient in many Southwestern, Mexican, North African, Mediterranean, Indian and Asian dishes. It is a flowering plant that produces a tiny fruit containing a single seed. Did you know cumin is a stimulant as well as a great herb for digestive disorders and as an antiseptic of sorts that can help relieve symptoms of the common cold? It is rich in iron and thought to help stimulate the secretion of enzymes from the pancreas which can help absorb nutrients into the system. It also boosts the power of the liver’s ability to detoxify the human body. Recent studies show that cumin seeds have anti-carcinogenic properties, reducing the risk of stomach and liver tumors (still in research).

Beef Taco Salad

This is a healthy take on a traditional southwest salad. Ground beef is browned and seasoned then served on a bed of greens with fresh tomatoes, grated cheese, corn chips and sour cream. This beef taco salad recipe is a fast and easy recipe that is always a crowd pleaser

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Course Main Course, Salad

Cuisine Mexican

Servings 4

Ingredients

1 lb ground beef lean
1 medium sized onion diced
8 oz mushrooms diced
1 Tbsp olive oil
¾ cup white wine OR chicken stock
3 cloves garlic crushed
2 tsp red pepper flakes crushed dried
1½ tsp paprika
1 tsp salt
1 tsp ground cumin
1 tsp oregano dry
1 tsp thyme dry
4 cup Mixed greens
½ cup shredded sharp cheese e.g., Cheddar
2 large tomatos chopped

Garnishes

Corn chips
Sour cream

Instructions

Brown onions in oil in a heavy skillet over medium-high heat.
Stir in mushrooms and cook until slightly golden.
Add beef and cook until beef is browned. Drain off excess fat.
Stir in wine or stock and simmer, uncovered, until liquids evaporate; 8 to 12 minutes.
Stir in garlic, pepper flakes, paprika, salt, cumin, oregano and thyme. Cook for another 2-3 minutes till thoroughly heated and mixed.
For each serving, place the mixed greens as a base in a salad bowl. Top with the meat mixture, and garnish with cheese and tomato.
Serve with corn chips and sour cream to taste.

Notes

Have beef, chicken or turkey leftovers? Remove skin and fat, dice, and add it to the meat mixture.
Spice amounts are not set in stone: if you want the mix hotter, milder, more cumin flavored, or with any other green herbs flavor you are encouraged to experiment with the quantities.
For added flavor and color, add freshly chopped green pepper and ½ cup sliced black olives.

Keyword Beef, Cumin, Salad, Taco