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Mexican Beef Taco Salad


  • 1 tbsp oil
  • 1 onion, finely diced
  • 3 cloves garlic, crushed
  • 1 pound ground beef
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 tsp chipotle powder
  • 2 tbsp tomato paste
  • 3 cups cauliflower rice
  • 1/4 cup mayonaise
  • 1 1/2 tbsp lime juice
  • 1/4 cup cilantro
  • 1/4 cup chopped scallions
  • 1/4 cup red onion roughly chopped
  • 1/4 cup chopped tomatoes
  • 1/2 avocado thinly sliced
  • 4 cups lettuce
  • 1 thinly sliced jalapeno (optional garnish)


  • In a large skillet heat the oil on medium heat. Add in the diced onion and garlic and cook for 3-4 minutes until the onion begins to soften. Add in the ground beef and use a wooden spoon to break the meat up into a fine crumble.
  • Cook the beef for 3 minutes before adding in the cumin, coriander, chili powder, chipotle powder and tomato paste. Continue to cook the beef until it begins to brown and then transfer it to a bowl and set aside, leaving any excess oil in the skillet.
  • Add the cauliflower rice to the skillet, season with salt and leave to cook for 5 minutes until the cauliflower softens but be sure not to overcook it.
  • While the cauliflower is cooking, make the sauce by combining in a blender or nutribullet the mayonnaise, lime juice, scallions and cilantro and blending until completely smooth.
  • To assemble divide the lettuce between two bowls. Top each with the ground beef, cauliflower rice, chopped red onion and tomatoes, avocado and drizzle with the sauce before serving.
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