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Ground Beef Fajita Taco Salad


A bed of lettuce topped with taco seasoned ground beef, onions, green peppers, vegetables, tomato, cheese, chips and creamy guacamole dressing.

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Rate this recipe 4.5/5 (10 Votes)


  • 1 medium ripe avocado, pitted, peeled and cut into chunks
  • 1/4 cup sour cream
  • 3 tablespoons milk
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper (cayenne)
  • SALAD:
  • 2 teaspoons vegetable oil
  • 2 medium bell peppers, cut into bite-size strips
  • 1 medium onion, cut into thin wedges
  • 1 pound lean (at least 80%) ground beef
  • 1 (1-ounce) package Old El Paso® taco seasoning mix
  • 2/3 cup water
  • 6 cups torn romaine lettuce
  • 1 medium tomato, chopped (3/4 cup)
  • 1 cup Cheddar cheese, shredded (4-ounces)
  • 2 cups crushed tortilla chips (about 4-ounces)


Servings 6
Preparation time 10mins
Cooking time 25mins


Step 1

In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.

In 12-inch nonstick skillet, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from skillet; set aside.

In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; heat as directed on package.

Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.

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