20 Minute Taco Salad

This taco salad comes together in minutes! Since it makes plenty, it is an easy meal to have for company. Everyone builds their taco salads to their liking, so all you have to do is a little prep work in order to look like an entertaining guru.

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Servings: 8

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1 pound of ground beef, grass-fed if possible

1 pound of ground turkey

1 diced yellow onion

2 diced bell peppers

3 diced zucchini

1 tablespoon of chili powder

1/2 tablespoon of cumin

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon smoked paprika

1 teaspoon of salt

juice and zest of a lime

few dashes of hot sauce

chopped romaine or iceberg lettuce

diced tomatoes



diced olives or jalapeños

diced green onions

blue corn chips

chopped cilantro

shredded cheese and greek yogurt if you're down with dairy


1In a large skillet, brown beef and turkey meat until cooked through. Remove with a slotted spoon to drain of excess cooking fat. Pour into container to dispose of later, leaving a teaspoon or so for vegetables.

2In the same skillet, add chopped onion, peppers, and zucchini. Sauté until softened, about ten minutes. Pour cooked ground meat back into the skillet. Add spices, lime juice, lime zest, and hot sauce (if you don't mind a little kick). Stir until all of the meat and vegetables are coated in seasoning. Store in fridge until ready to serve.

3I like to serve my taco salads as a personalized, interactive kind of meal. I set up bowls of the taco fixings, and everyone can just build their taco salad to their liking. In our house, I know some people like LOTS of chips, while some of us prefer them as more of a garnish.

Additional Notes

If you prep the taco meat ahead of time, you will have a few super quick and easy weeknight dinners or lunches. Since it makes plenty for leftovers, you could even freeze the taco meat to use another week.

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