Description
This hearty Taco Salad with Shredded Beef features tender slow-cooked beef seasoned with classic taco spices, served over a fresh and vibrant bed of lettuce, tomatoes, black beans, corn, avocado, and cheddar cheese. Finished with a creamy lime-taco dressing and garnished with fresh cilantro, this salad is perfect for a satisfying and flavorful meal that blends Tex-Mex flavors with wholesome ingredients.
Ingredients
Beef and Seasoning
- 1 lb (450g) beef chuck roast
- 1 tablespoon olive oil
- 1 packet (about 1 oz) taco seasoning
- 1 cup beef broth
- Salt and pepper to taste
Salad
- 6 cups shredded lettuce (romaine or iceberg)
- 1 cup cherry tomatoes (halved)
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced red onion
- 1/2 cup sliced black olives
- 1 avocado (diced)
- 1 cup shredded cheddar cheese
Dressing
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning
- Salt and pepper to taste
Garnish (Optional)
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Shredded Beef: Season the beef chuck roast evenly with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat, then sear the beef on all sides until nicely browned, approximately 3-4 minutes per side. Once browned, transfer the beef to a slow cooker to begin the slow cooking process.
- Slow Cook the Beef: Using the same skillet or Dutch oven, add the taco seasoning and beef broth. Bring this mixture to a simmer while scraping up any browned bits from the pan’s bottom to incorporate flavor. Pour this seasoning mixture over the beef in the slow cooker. Cover and cook on low heat for 6 to 8 hours, allowing the beef to become tender enough to shred easily.
- Shred the Beef: After cooking, remove the beef from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the slow cooker and mix it thoroughly with the cooking liquid to keep it moist and flavorful. Keep warm until ready to assemble the salad.
- Prepare the Salad Ingredients: In a large mixing bowl, combine the shredded lettuce, halved cherry tomatoes, black beans, corn kernels, diced red onion, sliced black olives, diced avocado, and shredded cheddar cheese. Gently toss everything together to evenly distribute all ingredients.
- Make the Dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, taco seasoning, and a pinch of salt and pepper. Whisk until the dressing is smooth and creamy.
- Assemble the Salad: Divide the mixed salad evenly among four serving plates or bowls. Top each portion with a generous amount of the shredded beef. Drizzle the creamy dressing over each salad and finish by sprinkling chopped fresh cilantro on top for added flavor and color, if desired.
- Enjoy: Serve immediately to enjoy the fresh crunch of the vegetables combined with the rich, tender shredded beef and luscious dressing in this tasty taco salad.
Notes
- You can substitute chicken or pork for the beef if desired, adjusting cooking times accordingly.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- For extra spice, add diced jalapeños to the salad ingredients or mix hot sauce into the dressing.
- To make this recipe gluten-free, ensure your taco seasoning packet is certified gluten-free.
- Feel free to swap the cheddar cheese for a dairy-free alternative if needed.
