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–+ servings
image of fresh ground beef romaine lettuce cherry tomatoes bell peppers black beans corn avocado cheddar cheese taco seasoning cilantro red onion lime juice Greek yogurt ranch seasoning salsa sour cream tortilla chips jalapeños arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

High Protein Ground Beef Taco Salad

A flavorful, macro-friendly taco salad featuring seasoned ground beef, fresh vegetables, and a creamy ranch dressing. Perfect for meal prep and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spiced Ground Beef
  • 1 lb ground beef (90/10 lean) 90% lean for best protein-to-fat ratio
  • 1 packet taco seasoning or 3 tablespoons homemade blend
  • 1/2 cup low-sodium beef broth or water
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
For the Salad Base & Toppings
  • 6 cups romaine lettuce chopped
  • 15 oz black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen (thawed), or canned (drained)
  • 1 cup cherry tomatoes halved
  • 1 large bell pepper diced (any color)
  • 1 large avocado sliced or diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cheddar cheese shredded, optional
For the Creamy Taco Ranch Dressing
  • 1/2 cup Greek yogurt plain, non-fat
  • 2 tbsp medium salsa your favorite brand
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp ranch seasoning mix powdered
  • 1 tbsp cilantro fresh, chopped (optional)
  • 1 tbsp olive oil for cooking
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • Large skillet,
  • Mixing bowl
  • Small bowl
  • cutting board,
  • Chef's Knife

Method
 

Cook the Ground Beef
  1. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until translucent.
  2. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
  3. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the taco seasoning and low-sodium beef broth. Simmer for 2-3 minutes until the liquid has mostly evaporated. Remove from heat and set aside to cool slightly.
Prepare the Dressing
  1. While the beef cools, whisk together Greek yogurt, salsa, lime juice, ranch seasoning mix, and chopped cilantro (if using) in a small bowl until smooth. Add water or milk if needed to reach desired consistency.
Assemble the Salad
  1. In a large mixing bowl, combine the chopped romaine lettuce, black beans, corn, cherry tomatoes, and diced bell pepper.
  2. Add the warm seasoned ground beef to the salad bowl. Top with sliced avocado, red onion, and shredded cheese if using.
  3. Drizzle with the creamy taco ranch dressing and gently toss until everything is evenly coated.
  4. Season with salt and pepper to taste. Serve immediately with lime wedges on the side if desired.

Nutrition

Calories: 420kcalCarbohydrates: 25gProtein: 34gFat: 22g

Notes

This recipe is perfect for meal prep! Store the seasoned ground beef and dressing separately from the fresh vegetables. Assemble just before eating to keep the greens crisp. The cooked beef will keep in the refrigerator for up to 5 days.
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