Spicy Beef Taco Salad with Red Pepper Dressing
Ground beef browned with sweet smoked chili rub, tossed with sriracha white balsamic vinegar and garlic oil, served over crisp greens with red pepper, black olives, cheese, avocado, cilantro, and tortilla chips. A hearty composed salad with bold spiced beef and tangy vinaigrette.
Ingredients
- 2 Tbsp Spicy Sriracha White Balsamic Vinegar
- 1 Tbsp Caramelized Garlic Infused Olive Oil
- ¼ tsp Sriracha Flake Sea Salt
- 1 lb Ground Beef
- 1 ½ Tbsp Sweet Smoked Chili Rub
- 4 cups Salad GreensRomaine or Iceberg1:1
heartier base
- ½ Red Pepper, sliced thin
- ½ cup Black Olives, sliced
- ½ cup Shredded Cheese
- Tortilla Chips, handful
- 1 Avocado, sliced thin
- ¼ cup Cilantro
- Lime Wedges, for garnish
Instructions
- 1
Combine vinegar, olive oil, and sea salt to make dressing.
- 2
Brown ground beef with chili rub in a medium saute skillet.
- 3
Add dressing to beef and cook 1-2 minutes more.
- 4
Arrange greens on a serving platter.
- 5
Top greens with beef mixture and remaining ingredients.
- 6
Finish with additional drizzle of vinegar and serve with lime wedges.
Tips
Toast tortilla chips fresh before serving to maintain crispness against dressing.
Slice avocado just before assembly to prevent browning.
Good to Know
Dressing keeps refrigerated 1 week. Assemble salad just before serving to prevent greens from wilting.
Brown beef with rub and prepare dressing up to 4 hours ahead. Slice peppers and avocado, prepare remaining components, then assemble and dress just before serving.
Serve immediately with lime wedges on the side.
Common Mistakes
Do not dress greens and chips until just before serving to avoid sogginess.
Do not slice avocado more than 15 minutes before plating to prevent oxidation.
Substitutions
Dairy-Free Swaps
General Alternatives
heartier base