Taco Salad with Guacamole
A family favourite meal including homemade taco seasoned beef, roasted peppers, plenty of fresh veggies, and the quintessential guacamole! This meal is also gluten and dairy free!
Servings: 6
Ingredients
Taco Beef:
- 1 1/2 lbs lean ground beef ground turkey works well also
- 1 onion, diced
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika (smoked works nicely here)
- 1/2 tsp seasoning salt I like Lawry's (no MSG)
- 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce gluten free if necessary
- 1 tbsp coconut aminos liquid aminos or soy sauce work also
- 1 tsp maple syrup
Roasted peppers:
- 1 tbsp olive oil
- 2 large bell peppers, seeded and sliced any colour
- 2 cloves garilc, minced
- sea salt and fresh ground pepper to taste
Guacamole:
- 4-5 ripe avocados (4 large or 5 small), pitted, flesh scooped out and roughly chopped
- 1-2 tomatoes (1 large or 2 small), finely diced
- 2-3 green onions, chopped or sub 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 2 limes, juice of
- 1 jalapeno, finely diced or sub 1/4-1/2 tsp red chili flakes
- handful fresh cilantro, chopped optional
- sea salt and fresh ground pepper to taste
Salad components:
- 1 romaine heart, washed and chopped
- 1 cup grated aged cheddar or Monterey jack cheese sub nutritional yeast or use dairy free cheese if necessary
- 1-2 tomatoes, chopped
- 1-2 limes, quartered optional
- salsa and/or sour cream optional, use dairy free sour cream if necessary
- corn tortilla chips certified gluten free
Instructions
Guacamole:
- I like to prepare this first so the flavours have a change to marry in the fridge while I make supper. Add all ingredients to a medium sized bowl and mash using a potato masher until the avocado is smooth and combined with the other ingredients.
- Taste and adjust seasoning as desired. Add more lime for more tartness, more chili flakes for heat, or more salt for flavour. Cover and refrigerate until ready to serve. To keep leftovers from browning, press plastic wrap right against the surface of the guacamole and press out any air all around and up the sides of the dish.
Taco Beef:
- In a large skillet over medium low heat, brown the beef, breaking it up with a wooden spoon as you go. Add onion when beef is about halfway done and cook until there is no longer any pink in the meat and the onion is translucent. Drain grease if necessary (I never do because my beef is lean and there is never excess in the pan).
- Add the dried spices and minced garlic and cook for 1 minute.
- Add the beef broth, Worcestershire sauce, coconut aminos, and maple syrup. Reduce heat to low and simmer until there is only a tbsp or two of liquid left in the pan, 5-10 minutes. Taste and adjust seasoning as desired. Add more salt or cumin for depth of flavour, more chilli powder for heat, more Worcestershire sauce for tanginess, more maple syrup for sweetness, etc.
Roasted Peppers:
- Meanwhile, prepare roasted peppers. For stovetop, heat a large skillet over medium heat. Add olive oil. Add peppers to hot pan and saute until slightly softened and taking on colour, about 5 minuters. Add minced garlic and salt and pepper to taste and cook for 1 minute, stirring constantly so as to not burn garlic. Remove from heat. Cover until ready to serve.
- For oven roasting - preheat oven to 425F. Toss peppers with olive oil, salt and pepper, and garlic. Spread in an even layer on a parchment lined baking sheet. Roast for 25-35 minutes, until peppers are softened and browned.
Salad components:
- Wash and chop vegetables, grate cheese, etc. This can all be done ahead and stored in airtight containers in the fridge until ready to serve.
- Serve family style, allowing everyone to assemble their salads as they like. My personal preference for order of assembly is: lettuce, tomato, crushed tortilla chips, taco beef, roasted peppers, cheese, and guacamole to top it off, with a lime wedge for squeezing.
