Half-Baked Taco Salad Recipe

Name: Half-Baked Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning:; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon sea salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; Meat:; 1 pound 93% lean ground beef; 1/2 cup water; 1 (15 ounce) can no salt-added kidney beans; Salad:; 4 tomatoes; 2 heads romaine lettuce, chopped; 4 large green bell peppers, sliced; 1 ounce finely grated Parmesan cheese; 4 ounces coarsely grated extra-sharp Cheddar cheese; 1 cup salsa

Servings: persons

Seasoning:
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
Meat:
1 pound 93% lean ground beef
1/2 cup water
1 (15 ounce) can no salt-added kidney beans
Salad:
4 tomatoes
2 heads romaine lettuce, chopped
4 large green bell peppers, sliced
1 ounce finely grated Parmesan cheese
4 ounces coarsely grated extra-sharp Cheddar cheese
1 cup salsa

1
Combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl.
2
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper.
3
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix spice mixture into ground beef until evenly coated; add water. Simmer beef until liquid is evaporated, 10 to 15 minutes. Add kidney beans and simmer until beans are heated through, about 10 minutes.
4
Cut each tomato in half down the middle. Slice 1 of each half into thin, round cross sections. Chop the remaining halves.
5
Spread romaine lettuce onto the prepared baking sheet; top with green bell peppers and tomato slices. Sprinkle Parmesan cheese over tomato layer.
6
Bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes.
7
Top salad with taco meat mixture, Cheddar cheese, chopped tomato, and salsa. Transfer salad to a serving plate using a spatula.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Seasoning:, 1 tablespoon chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon ground black pepper, and more.

Yes, Half-Baked Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Half-Baked Taco Salad

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