Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4–6

Ingredients

For the Taco Meat

1½ lbs (680 g) lean ground beef (85/15)

1 tbsp olive oil

½ medium white onion, finely diced

3 garlic cloves, minced

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp Mexican oregano

½ tsp onion powder

½ tsp garlic powder

½ tsp black pepper

1 tsp salt

¼ tsp cayenne pepper (optional)

2 tbsp tomato paste

½ cup beef broth

Salad Base

1 large head romaine lettuce, chopped

2 cups iceberg lettuce, chopped

2 Roma tomatoes, diced

½ cup diced red onion

¼ cup chopped cilantro

1 cup shredded Mexican cheese blend

1 cup cooked Mexican rice (optional but authentic)

Avocado

2 ripe avocados, sliced

Fresh cracked black pepper

Pinch of sea salt

Few drops fresh lime juice

Sour Cream Topping

1 cup sour cream

1 tbsp lime juice

Pinch salt

Homemade Taco Dressing

½ cup Catalina dressing

2 tbsp salsa

1 tbsp taco sauce

1 tsp lime juice

½ tsp chili powder

½ tsp cumin

Whisk until smooth.

Garnish

Extra cilantro

Lime wedges

Hot sauce

Jalapeños (optional)

Instructions

Step 1 – Cook the Taco Meat

Heat olive oil in a skillet over medium-high heat.

Cook onion for about 4 minutes.

Add garlic.

Cook 30 seconds.

Add ground beef.

Break it apart while browning.

Drain excess grease if necessary.

Stir in:

chili powder

cumin

paprika

oregano

onion powder

garlic powder

salt

pepper

cayenne

Mix well.

Add tomato paste.

Cook 2 minutes.

Pour in beef broth.

Simmer 5–7 minutes until slightly thick but still juicy.

Let cool slightly.

Step 2 – Prepare the Salad

In a large serving bowl combine:

romaine

iceberg

tomatoes

red onion

cilantro

Toss lightly.

Step 3 – Assemble

Add shredded cheese over the lettuce.

Scatter warm taco meat over the center.

Arrange avocado slices on both sides.

Place a generous spoonful of sour cream in the center.

Drizzle with taco dressing.

Finish with cracked black pepper.

Optional Additions

Black beans

Pinto beans

Sweet corn

Crushed tortilla chips

Pickled jalapeños

Fresh salsa

Guacamole

Homemade Taco Seasoning

Mix together:

2 tsp chili powder

1 tsp cumin

1 tsp paprika

1 tsp oregano

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

Tips

Chill the lettuce for 30 minutes before serving for extra crispness.

Use freshly shredded cheese instead of pre-shredded for the best texture.

Slice the avocado just before serving to keep it vibrant and fresh.

Let the taco meat cool for 5 minutes before placing it on the lettuce to prevent wilting.

Finish with fresh lime juice for an authentic homemade Mexican flavor.

This recipe creates a fresh, hearty homemade Mexican taco salad with crisp lettuce, seasoned ground beef, creamy avocado, shredded cheese, juicy tomatoes, cilantro, and a tangy taco dressing—just like the homemade-style dish shown in the reference image.