This hearty ground beef taco salad with cilantro cauliflower rice is packed with ground beef, black beans, cauliflower rice, and lots of other fresh vegetables .

Ground Beef Taco Salad

with Cilantro Cauliflower Rice

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I did not grow up eating taco salad. Ground beef taco salad is really something I must have picked up eating out at restaurants or at other people's homes.

Actually, I'd really like to give credit to my mother-in-law for inspiring me to make taco salads a staple in my kitchen. She makes some of the best salads I have ever had and her taco salads rank at the top. It could be the simplest of ingredients, but somehow the amazing variety of vegetables she mixes together and the way she skillfully dresses the salad always has me going back for seconds and sometimes thirds.

An important part of a good taco salad is the seasoning for the meat, and usually I make my own. But one of the things I like about ground beef taco salads is the ease, so sometimes I cheat and turn to a packet of taco seasoning to make things even easier. Luckily, I recently stumbled upon a new taco seasoning that has become my favorite. I swear it makes the beef taste almost like chorizo.

The name of the taco seasoning is Casa Fiesta. I highly recommend you buy a couple and keep them in your pantry for when you want to be a cheater like me. I picked mine up at King Soopers (also available at Kroger).

Another thing I find makes my taco salads heartier is cauliflower rice. It's a good way to add a different texture and more veggies. Plus my kids are not fans of salads yet, but they can't get enough of cauliflower rice.

How to Make Ground Beef Taco Salad with Cilantro Cauliflower Rice

To make this super easy ground beef taco salad with cilantro cauliflower rice, begin by browning the ground beef. Then add the can of black beans and mix together.

Next, add the entire packet of taco seasoning and a half cup of water. Mix again until everything is well combined. Simmer uncovered for 15 minutes stirring occasionally.

In the meantime, prepare the cauliflower rice. I use frozen cauliflower rice. To cook it, place the cauliflower rice in a pan on medium heat. To help the cauliflower thaw, cover the pan for 3-5 minutes. Once the cauliflower is thawed, sauté for another 3-4 minutes until cooked through and water is absorbed.

Then add salt, chili powder, garlic powder and onion powder.

Cook the cauliflower and spices for another 3 minutes, stirring occasionally. Stir in the chopped cilantro and cook for another minute.

Once the ground beef and cauliflower rice are both done, layer them atop of a delicious salad. I love to use lettuce, tomatoes, mini bell peppers, cucumbers, and mushrooms. Then I top everything off with some pieces of creamy avocado.

Finally, to keep this extra healthy, I avoid salad dressing and instead drizzle some lime juice or salsa on the dish.

And just like that a delicious and easy ground beef taco salad with cilantro cauliflower rice is ready and hopefully will make my mother-in-law proud.

What do you like to add to your taco salads? Let me know in the comments below.

Recipe

Ground Beef Taco Salad with Cilantro Cauliflower Rice

by Gemma Aguayo-Murphy

A fast and healthy taco salad with ground beef, black beans, cauliflower rice and lots of fresh vegetables.

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Servings 6

Ingredients

  

1x2x3x

• 1 lb ground beef
• 1 can black beans, drained and rinsed
• 1 bag frozen cauliflower rice (or 1 medium head of cauliflower riced in food processor)
• 1 packet taco seasoning (recommend Casa Fiesta brand)
• 1 ½ teaspoon kosher salt
• 1 teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 tablespoon chopped cilantro
• 1 avocado, cut into pieces
• ½ head of lettuce
• 1 cup cherry tomatoes
• 1 cup sliced mushrooms
• 1 cup sliced small bell peppers
• 1 sliced cucumber

Instructions

 

• Brown the beef, then add the black beans. Mix together.
• Add the entire packet of taco seasoning and a half cup of water. Mix until combined. Simmer uncovered for about 15 minutes until water is absorbed, stirring ocassionally.
  
• While beef and beans are cooking, prepare the cauliflower rice. If using frozen cauliflower cover the pan for 3-5 minutes. Once the cauliflower is thawed, sauté for another 3-4 minutes until cooked through and water is absorbed. See notes for fresh cauliflower preparation.
• Then add salt, chili powder, garlic powder and onion powder to the cauliflower rice and cook for another 3 minutes, stirring occasionally. Stir in the chopped cilantro and cook for another minute.
  
• Prepare a salad with whatever vegetables you desire. I like to use lettuce, tomatoes, mini bell peppers, cucumbers, and mushrooms.
• Top the salad with the cilantro cauliflower rice, ground beef and black bean mixture and finish off with some pieces of avocado.
• Drizzle with lime juice, salsa, or whatever dressing you prefer.

Notes

If using fresh cauliflower, cut the cauliflower into chunks and place them in the food processor. Pulse the cauliflower until it is about the size of grains of rice. Heat a tablespoon of olive oil in a pan and sauté the cauliflower for about 5 minutes before adding the spices.

For a Whole30 version, leave the beans out and make your own taco seasoning.

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

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