Ground Beef Fajita Salad

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5 from 1 vote

Delicious and satisfying salad for anytime of the year. Add dollops of sour cream and as many jalapenos as you like!

Prep Time15

Cook Time10

Total Time25

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 313kcal

Author: Carolyn Hetke

Ingredients

Salad

1 lb lean ground beef
1 pkg Fajita seasoning or you can substitute Taco seasoning
1 teaspoon vinegar
6 cups shredded romaine lettuce
¼ cup red onion sliced thin
2 avocados sliced
½ cup corn kernels canned or frozen
½ cup red pepper strips
¼ cup black olive slices (canned- make sure they are not Italian seasoned)

Optional Toppings

½ cup shredded cheese cheddar or Monterey Jack
1 8" tortilla cut into fine strips fried in oil then dusted with 1 teaspoon chili powder

Dressing

½ cup sour cream
½ cup salsa

Instructions

Cook the ground beef over medium high heat. When browned add the seasoning package and 1 teaspoon vinegar. Cook another 5 minutes. Drain off any excess fat/liquid and set aside.
In a large bowl layer the lettuce, then the ground beef, then scatter the other toppings over the top.
To make the fried tortilla strips for garnish, cut an 8" tortilla into ¼ " strips, Halve the long ones. Put oil in the bottom of a small skillet and heat it over medium high heat. There should be enough oil to just cover the tortilla strips. Test a strip- it should sizzle when you drop it in the oil. When the oil is hot add the strips and cook until they are golden brown - about 3 minutes. Remove and drain on a paper towel. Sprinkle chili powder over the hot strips.
Serve with the salsa/sour cream dressing on the side.

Notes

Leftovers of this salad don't work very well once the meat is mixed in with the salad. You can't heat the meat without heating the lettuce. So - try to make just as much as you will use.

Nutritional value includes all optional toppings.

Nutrition