Lunch · Easy
Beef Taco Salad
Beef Taco Salad is a practical, fitness-friendly adaptation of a widely recognised dish, built around Lean Ground Beef 95%, raw, Black Beans, cooked drained, Corn, Tomato. The recipe uses fresh salad assembly with a cooked protein where required rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 44g
- Energy
- 469 kcal
- Carbs
- 41g
- Fat
- 15g
- Time
- 30 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 560 gLean Ground Beef 95%, raw
- 280 gBlack Beans, cooked drained
- 180 gCorn
- 260 gTomato
- 200 gBell Pepper
- 160 gAvocado
- 160 gGreek Yogurt 2%
- 160 gSalsa
- 15 gTaco Seasoning
Make it
Method
Weigh and prepare all ingredients for Beef Taco Salad: 560 g Lean Ground Beef 95%, raw, 280 g Black Beans, cooked drained, 180 g Corn, 260 g Tomato, 200 g Bell Pepper, 160 g Avocado, 160 g Greek Yogurt 2%, 160 g Salsa, 15 g Taco Seasoning. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Lean Ground Beef 95%, raw with the remaining ingredients in an even layer.
Bake on the middle rack for about 15 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.
For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.
Divide Beef Taco Salad into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 44g
- Carbs
- 41g
- Fat
- 15g
- Energy
- 469 kcal
