Recipes · Mexican · Gluten-Free Dishes
Mexican Beef Taco Salad Bowl
One serving has 521 kcal and 34 g protein, and at least a fifth of a woman's daily need of cobalamin (126%), zinc (95%), vitamin C (84%), vitamin K (78%), selenium (55%) and phosphorus (52%). Ready in 30 minutes.
- Preparation: 10 min
- Cooking: 20 min
- Makes: 1 serving (287 g)
- Difficulty: Easy
- Diets: Flexitarian, High protein, Low carb, Halal, Kosher
- Contains: beef, dairy, gluten
Ingredients
- 100 g Beef, ground
- 50 g Romaine lettuce, raw
- 30 g Peppers, bell, yellow, raw
- 30 g Cheese, Cheddar
- 10 g Onions, green, raw
- 3 g Seasoning mix, dry, taco, original
- 3 g Peppers, jalapeno, raw
- 10 g Olive oil
- 1 g Salt, table
- 50 g Tomatoes, grape, raw
Method
- Prepare the Vegetables Wash and chop the lettuce into bite-sized pieces. Dice the yellow bell pepper, halve the cherry tomatoes, and chop the green onions. Set them aside in separate bowls.
- Cook the Ground Beef Heat 1 tsp olive oil in a skillet over medium heat. Add the ground beef and cook for 5-7 minutes, stirring occasionally until browned. Sprinkle 1 tsp taco seasoning over the beef, stir well, and cook for an additional 2 minutes. Remove from heat and allow it to cool slightly.
- Assemble the Salad On a large plate or bowl, create a base with the chopped lettuce. Add the cooked ground beef on top, spreading it evenly. Layer the cherry tomatoes, yellow bell peppers, and pickled jalapeños over the beef.
- Add Cheese and Garnish Sprinkle shredded cheddar cheese and chopped green onions over the salad.
- Chef's Tips Taco Seasoning Shortcut: Use store-bought taco seasoning for convenience or make your own with paprika, cumin, garlic powder, and chili powder. Vegetarian Option: Replace ground beef with black beans or crumbled tofu seasoned with taco spices. Serving Suggestion: Enjoy the salad as is or with a dollop of sour cream or salsa for extra flavor.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 521 kcal | 25% |
| Carbohydrates | 10.2 g | |
| Water | 200 mL | |
| Fiber | 3 g | 10% |
| Protein | 34 g | 71% |
| Tryptophan | 0 g | |
| Threonine | 0 g | |
| Isoleucine | 0 g | |
| Leucine | 0 g | |
| Lysine | 0 g | |
| Methionine | 0 g | |
| Cystine | 0 g | |
| Phenylalanine | 0 g | |
| Tyrosine | 0 g | |
| Valine | 0 g | |
| Histidine | 0 g | |
| Fat | 37.4 g | |
| Monounsaturated | 16.6 g | |
| Polyunsaturated | 1.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.6 g | |
| Saturated | 13.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 117 mg | |
| Calcium | 266 mg | 27% |
| Copper | 0.17 mg | 19% |
| Iron | 3.4 mg | 19% |
| Magnesium | 45.6 mg | 15% |
| Manganese | 0.11 mg | 6% |
| Phosphorus | 367 mg | 52% |
| Potassium | 710 mg | 15% |
| Selenium | 30.1 µg | 55% |
| Sodium | 1,197 mg | |
| Zinc | 7.6 mg | 95% |
| Thiamin (vitamin B1) | 0.15 mg | 14% |
| Riboflavin (vitamin B2) | 0.42 mg | 38% |
| Niacin (vitamin B3) | 6 mg | 43% |
| Pantothenic acid (vitamin B5) | 0.01 mg | 0% |
| Pyridoxine (vitamin B6) | 0.55 mg | 42% |
| Folate (vitamin B9) | 66 µg | 17% |
| Cobalamin (vitamin B12) | 3 µg | 126% |
| Choline | 95.9 mg | 23% |
| Vitamin A | 322 µg | 46% |
| Vitamin C | 63 mg | 84% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.2 mg | 21% |
| Vitamin K | 70.1 µg | 78% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.9 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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