Taco Tuesday Recipes You'll Want All Week

Written By: Kayla Chambers

Beefy Taco Salad with Avocado
Place tacos in a healthy disguise with this beefy taco salad with avocado recipe! This is an easy meal to whip up making it perfect for a weeknight dinner. You can even give yourself the restaurant experience by serving this meal in a playful Tostada shells while spending much less by making it in your kitchen.


  • 1 lb. ground beef
  • 2-3 scallions, sliced
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, minced
  • 2 tbsps. Taco Seasoning Mix
  • 1 cup beef stock
  • 1 cup salsa
  • 1 (15 oz.) can kidney or black beans, rinsed and drained
  • 8 cups mixed lettuce
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3/4 cups black olives, sliced
  • 4 large tomatoes, chopped
  • 2 avocados, peeled and cubed
  • 1 cup Pepper Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1 cup sour cream
  • 1 bunch fresh cilantro leaves
  • Tostada shells (or 2 cups nacho tortilla chips)


With a large skillet cook the following ingredients: ground beef, scallions, garlic, and jalapeno. Stir occasionally to break up the meat and when ground beef is browned, drain the mixture. Next add taco seasoning, beef stock, and salsa then bring to simmer, stirring frequently for 5-7 minutes until thickened. Remove from heat and set aside. To make the salad, mix together in a large serving bowl all the beans, bell peppers, and tomatoes. Heat Tostada shell according to packaging then place salad in shell, filling halfway. Top with the beef mixture. Then continue adding the following toppings as desired: avocados, cheeses, olives, and sour cream. Serve immediately.

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