Homemade Beef Taco Salad

Whether I’m following a low-carb diet or not, taco salads are always my friend.

Always.

I order them in restaurants, eat them in cafeterias, and make them at home. All of them are equally satisfying but I’ll add that mine are perfect to me.

…and my mom

…and my sister

…and Habibi

I enjoy them because they’re easy to make and loaded with flavors of the Tex-Mex.

Random fact, Tex-Mex is my favorite.

My version, of homemade taco salads, is driven my preferred tastes. And my preferred tastes, I mean beef. You’ll notice a theme here or around social media when I’m dining out, I love beef. I love beef more than any other meat, so that’s what I eat most.

Therefore, it’s no surprise that my homemade taco salad is loaded with beef.

ring the bell and blow the sirens here.

Included in the making of this beef taco salad:

• 1 lb of ground beef
• 1/4 Old El Paso Taco Seasoning (to the pan of beef as it’s cooking)
• 1/4 Tortilla Strips (per serving)
• 1 small tomato (for two people)
• 1.5 cups of lettuce (your preferred type, we usually go a romaine and arugula mix)
• 1/4 of cheese (approx. for two salads.)
• 1 tablespoon of sour cream (per salad)
• 2 tablespoons of salsa (per salad)

We made our salads individually but some of the items were measured for the total serving and others as desired. Please note the differences on the listing.

Are you a beef taco salad fiend like I am?

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