This quick taco salad recipe provides 34g of protein per serving. As well as being tasty and satisfying it is also easy to make.

Quick Taco Salad Ingredients


  • 1 tsp coconut oil
  • 250g lean beef mince
  • 2 tbsps tomato purée
  • 100g tinned kidney beans, drained well
  • 1 romaine lettuce, sliced
  • 1 vine-ripened tomato, diced
  • ½ a red or yellow bell-pepper, diced
  • 1 ripe avocado, diced or sliced
  • 1 tbsp Cheddar cheese, grated (use dairy free cheese if preferred) for the seasoning:
  • 1-2 tsps hot chilli powder (depending on preference)
  • ¾ tsp paprika
  • ½ tsp garlic granules
  • 1 tsp ground cumin
  • ¼ tsp oregano
  • ¼ tsp ground black pepper
  • ½ tsp sea salt



  1. Mix the seasoning ingredients in a bowl.
  2. Melt the oil in a large frying pan over a medium heat. Add the beef and cook for 3-4 minutes.
  3. Use a wooden spoon to break it down into smaller pieces as it cooks.
  4. Add 2 tsps of the seasoning and stir well. Cook for 1 minute or until the beef is thoroughly cooked. Taste test, and add more seasoning if required.
  5. Add the tomato purée and kidney beans. Stir well and cook for 2 minutes or until heated throughout.
  6. Divide the lettuce leaves between two serving bowls. Add the bell-pepper, tomato, avocado and cooked beef. Top with the grated cheese and serve.
  7. Store any leftover beef in an airtight container and refrigerate for up to 3 days or freeze on same day. Store and leftover salad in an airtight container and refrigerate for up to 2 days.


The Details


  • Serves 2
  • Per serving:
    • 405 calories
    • 21g fat
    • 20g carbs
    • 34g protein


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