Description
Savory Mexican-inspired Taco Salad with Shredded Beef brings zesty flavors dancing across crisp lettuce and tender spiced meat. Fresh ingredients and bold seasonings create a delightful meal you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound (450 grams) beef chuck roast
- 1 cup black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
Vegetables and Produce:
- 6 cups shredded lettuce (romaine or iceberg)
- 1 cup cherry tomatoes (halved)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced red onion
- 1/2 cup sliced black olives
- 1 avocado (diced)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Seasonings and Dressing:
- 1 packet (about 1 ounce) taco seasoning
- 1 tablespoon olive oil
- 1 cup beef broth
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Season chuck roast generously with salt and pepper. Sear meat in hot olive oil over medium-high heat for 3-4 minutes per side until golden brown and caramelized.
- Transfer seared beef to slow cooker. Deglaze skillet with beef broth and taco seasoning, scraping up browned bits. Pour liquid over meat, ensuring complete coverage.
- Slow cook on low temperature for 6-8 hours until meat becomes incredibly tender and can be easily pulled apart with minimal effort.
- Remove beef from slow cooker and shred using two forks. Return shredded meat to cooking liquid, stirring to absorb flavors and maintain moisture.
- Chop crisp lettuce into fine ribbons. Dice tomatoes, slice red onions, and drain black beans and corn kernels.
- Combine prepared vegetables in large mixing bowl. Add sliced black olives, diced avocado, and shredded cheddar cheese.
- Whisk sour cream, mayonnaise, lime juice, and additional taco seasoning until smooth and creamy.
- Layer salad ingredients in serving dishes. Top with warm, juicy shredded beef.
- Drizzle creamy dressing over salad. Garnish with fresh cilantro leaves for added brightness.
- Serve immediately while beef remains warm and vegetables retain their crisp texture.
Notes
- Beef can be prepared a day ahead, enhancing flavor development and saving time during meal preparation.
- Swap beef with pulled chicken or plant-based protein like jackfruit for dietary flexibility and varied protein options.
- Use low-fat Greek yogurt instead of sour cream to reduce calories and increase protein content without compromising creamy texture.
- For gluten-free version, ensure taco seasoning is certified gluten-free and replace traditional seasoning with homemade blend of spices like cumin, chili powder, and paprika.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 90 mg